brown butter rye chocolate chunk cookies
Disaster struck the other day. The biscuit tin was empty and needed to be filled quickly. I looked through my copy of 'Love is a Pink Cake' by Claire Ptak and it opened up at the Brown Butter Rye Chocolate Chunk Cookie recipe. I checked my cupboards and apart from the condensed milk, I hadeverything I needed. Saturday morning I bought a tin of condensed milk and by lunch time I'd made the cookie dough and it was resting in the fridge.
American style cookies are sugar heavy and quite large so I reduced the quantity of brown sugar a little and I made slightly smaller cookies. I'm a firm believer that all cookies taste better using aged dough, so I refrigerated the dough overnight then baked the cookies on Sunday. The cookie dough was quite firm so I was worried they might be a bit dry when baked. The cookies rose up rather than out, so I tamped them down halfway through the bake time after which they baked into a perfectly round chocolate chunk cookie. I was meeting a friend for lunch so I waited until I came home and had half a cookie after dinner. It was so good I scoffed the other half before I went to bed.
I normally bake cookies for my biscuit tin so I rarely bring cookies into work. I just knew my workmakes, who are chocolate fiends, would love them so I took them into work with me on Monday. The cookies were chewy and delicious and they disappeared in a flash. I promised my colleagues I'd make another batch soon.
If you'd like to make my version of the cookies, here's the recipe for you which makes 12 cookies. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
Brown butter rye chocolate chunk cookies
Ingredients
110g dark milk chocolate (50%)
112g unsalted butter
100g rye flour
87g plain flour
½ tsp fine sea salt
½ tsp baking powder
A slightly heaped ½ tsp of bicarb soda
135g soft light brown sugar
1 egg yolk
1½ tsp vanilla extract
40 mls sweetened condensed milk
flaky sea salt, for sprinkling
100g rye flour
87g plain flour
½ tsp fine sea salt
½ tsp baking powder
A slightly heaped ½ tsp of bicarb soda
135g soft light brown sugar
1 egg yolk
1½ tsp vanilla extract
40 mls sweetened condensed milk
flaky sea salt, for sprinkling
Method
Chop the chocolate into chunks, reserving 12 chunks to top the cookies. Set to one side.
In a small saucepan over a medium heat, melt the butter until it starts to sizzle and foam. The white milk solids should settle to the bottom of the pan and start to turn golden brown (if it goes black, you have gone too far and must start again). Swirl the pan a few more times then remove from the heat to cool slightly. Weigh out the flours, salt, baking powder and bicarbonate soda and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the brown butter (including any brown bits from the bottom of the pan) and sugar until well mixed. You can also mix by hand with a wooden spoon. Add the egg yolk, vanilla and condensed milk and mix well. Scrape down the bowl and mix again, then add the flour and mix until just combined. Finally mix in the chocolate chunks. You will have a fairly firm cookie dough.
Use a scoop or spoon to portion out 12 cookies (approx 46g) into a container that fits into your fridge or freezer. Chill or freeze for at least 30 minutes although I prefer to chill the cookie dough overnight.
Line a baking tray with baking paper. Towards the end of the chilling time preheat the oven to 190°C, conventional. Place the number of cookies you want to bake onto the lined baking tray, spaced well apart as they will almost double in size. Top the cookies with a sprinkle of flaky salt and bake in the oven for 8 minutes.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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