Decadent cookies made with brown butter and chunks of milk chocolate.
I made a serendipitous discovery the other day, a discovery that countless bakers have made throughout time eternal.
But we did find a bag of Hershey bars.
Elise Bauer
So, we chopped them up into large chip-sized pieces and used them instead.
You know what happens when you use chunks of chocolate bars instead of chocolate chips in cookies?
Second, the edges melt into the cookie dough, permeating more of the cookie with chocolatey-ness.
Elise Bauer
Milk Vs.
Dark Chocolate
We used milk chocolate bars for this recipe because that’s what we had.
While milk chocolate was a favorite when I was a kid, it is less so now.
Elise Bauer
I usually prefer the darkest chocolate available.
However, in this recipe, the milk chocolate chunks work great!
That said, use whatever chocolate you like.
Elise Bauer
Why Brown the Butter
We also brown the butter in the first step of the recipe.
Brown butter adds a wonderful nutty aroma to the dough.
It’s an added step, but one well worth doing.
Elise Bauer
How To Store and Freeze These Cookies
Cool your cookies and store them in an airtight container.
They’ll keep for about five days before starting to dry out and become crumbly.
(At which point, they’re still delicious, just more crumbly.)
Elise Bauer
Continue to cook while the butter goes through various stages of bubbling up and releasing its moisture.
Whisk frequently over several minutes.
Do not dawdle at this point as it is easy for the butter to go from browned to burnt.
Elise Bauer
Place the flour, salt, baking soda, and cinnamon in a bowl and vigorously whisk together.
Add the sugars and beat until smooth.
Add the eggs, beating after each addition.
Elise Bauer
Add the vanilla extract and beat for 3 more minutes.
Stir the flour mixture into the butter sugar mixture a third at a time.
Stir in the chocolate chunks and the nuts (if using).
Elise Bauer
Line cookie sheets with Silpat or parchment paper (or just lightly butter) rimmed cookie sheets.
You may need to work in batches.
Bake until the edges of the cookies are just a little browned.
Elise Bauer
Remove from the oven, and let cool on the cookie sheet for 5 minutes.
Then remove the cookies to cool completely on a rack.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
