Recipe: Nick’s Brown Butter Choc Chip Cookies

 

 

Let’s get decadent! Here’s a naughty choc chip cookie recipe from dynamic young chef Nick Digiovanni’s popular book Knife Drop (Penguin Random House). These delish dainties  are part of an array of  “creative recipes anyone can cook” and make for a tasty afternoon tea or dessert.

 

 

As a proud Persian, I’m happy to say that the origin of the modern cookie can be traced back to seventh-century Persia. Over 1,000 years later, I’ve created this recipe that yields large, tall cookies with a crunchy exterior and a gooey interior.

Yield

8 large cookies

Prep Time

15 minutes

Cook Time

8 to 11 minutes

Ingredients

1 cup (170g) cold Browned Butter

(page 41), cut into cubes

1 cup (213g) Brown Sugar

(page 25)

½ cup (100g) granulated sugar

1 tsp Aged Vanilla Extract

(page 29)

2 large eggs

1 egg yolk

1½ cups (180g) cake flour

1½ cups (180g) all-purpose flour

1 tsp cornstarch

¾ tsp baking soda

¾ tsp kosher salt

8oz (227g) solid milk chocolate,

broken into chunks

½ cup (85g) semisweet

chocolate chips

2 cups (226g) chopped walnuts

 

Method

1 Preheat the oven to 415°F (210°C). Line a baking sheet with parchment paper.

2 In the bowl of a stand mixer fitted with a paddle attachment, beat the browned butter, brown sugar, granulated sugar, and vanilla extract until well combined, about 4 minutes.

3 Add the eggs and egg yolk one at a time, beating after each addition until fully incorporated.

4 Add the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix until just combined.

5 Stir in the chocolate chunks, chocolate chips, and walnuts by hand. The dough will be a bit more crumbly than a typical cookie dough, but if you feel it won’t hold together, add 1 to 2 tablespoons of water.

6 Divide the mixture into 8 large mounds and place them on the prepared baking sheet. Make the mounds tall and large, just how you want them to look when they finish. (They don’t spread much while baking.)

7 Bake for 8 to 11 minutes or until golden brown. Remove the sheet from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes. Enjoy the cookies while still warm and gooey.

TIP Especially when it comes to cookies, trust your instincts over your timer. We all have our own preferences when it comes to crispiness, gooeyness, and more. This is mine, but I suggest you test to find yours—just don’t open the oven too many times in doing so!

 

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