Brown Butter Chocolate Chunk Whisky Cookies

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Brown Butter Chocolate Chunk Whisky Cookies

These cookies are my take on the classic chocolate chip cookie. By subbing in brown butter, adding freshly chopped chunks of chocolate, a hefty spoon of salt and a dribble of whisky, the humble chocolate chip cookie is transformed into something even more special. No matter how many cookies I make, this brown butter chocolate chunk whisky cookie is always the cookie of choice by the husband. I don’t blame him, these cookies are highly addictive with the perfect amount of crispiness around the edges and the softest chewiest center. They are studded with 70% dark chocolate chunks and have the lightest touch of whisky to amplify the nutty notes of brown butter in the dough.

These cookies do require an overnight chill but I think they it’s totally worth it. If you are really impatient, a six hour chill time will also suffice.

Brown Butter Chocolate Chunk Whisky Cookies

Serving: Makes 12 cookies

Ingredients:

  • 3/4 cup of unsalted butter (170 grams - 1.5 sticks)

  • 1 cup bread flour* (120 grams)

  • 3/4 cup all purpose flour (90 grams)

  • 2 tablespoons corn starch (20 grams)

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 2 teaspoon salt

  • 1 cup dark brown sugar (200 grams)

  • 1/4 cup white sugar (50 grams)

  • 1 egg

  • 2 egg yolk

  • 1/4 teaspoon whisky

  • 1 teaspoon vanilla extract

  • 1 cup chopped dark chocolate (170 grams)

  • Flaky salt, for topping

Method:

  1. First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • 3/4 cup of unsalted butter (170 grams - 1.5 sticks)

  2. In a separate bowl combine bread flour, all purpose flour, corn starch, baking soda, baking powder and salt. Whisk everything evenly and set aside.

    • 1 cup bread flour* (120 grams)

    • 3/4 cup all purpose flour (90 grams)

    • 2 tablespoons corn starch (20 grams)

    • 3/4 teaspoon baking soda

    • 1/4 teaspoon baking powder

    • 2 teaspoon salt

  3. Once the brown butter is cooled, pour it into a medium sized bowl along with the dark brown sugar and white sugar. Beat the mixture with an electric blender for a minute or the butter and sugar is combined.

    • 1 cup dark brown sugar (200 grams)

    • 1/4 cup white sugar (50 grams)

  4. Add the egg, egg yolks, whisky and vanilla extract and beat the mixture for about 2 minutes or until very fluffy and thick. Make sure to scrape the sides of the bowls in between mixing.

    • 1 egg

    • 2 egg yolks

    • 1/4 teaspoon whisky

    • 1 teaspoon vanilla extract

  5. Add the dry ingredient mixture into the wet ingredients just until just combined.

  6. Pour in the chopped dark chocolate and fold it until fully combined.

    • 1 cup chopped dark chocolate (170 grams)

  7. Scoop the cookie dough into 4 tablespoon dough balls. Place the cookie dough in fridge to chill overnight.

    • Don’t skip this step, this is what lets your cookie dough develop flavor and firm up so it’s easy to scoop and give you nice thick chewy cookies. If you are impatient a 6 hour rest will work too.

  8. When ready to bake, take out the chilled dough and let it come to room temperature for about 20 minutes.

  9. Once the dough has thawed a bit, preheat the oven to 350 degrees.

  10. Line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

  11. Bake the cookies for about 8 minutes or just until the edges are golden brown and set. Pull the cookies out and smack the pan on your counter to help create wrinkles and ridges in your cookies. Place the cookie tray back in the oven for another 2 minutes. (For a total baking time of 10 minutes)

  12. Scoot the cookies into position using a round ring to make the cookies thicker and circular.

  13. Sprinkle with flaky salt. Let the cookies cool for about 20 minutes until room temperature. Enjoy!

  14. Cookies will last in an airtight container for about 3 days at room temperature.

    Notes:

    • * You can substitute the bread flour for all purpose flour if you are in a pinch and don’t have any but I highly recommend in buying some bread flour! They make your cookies divinely chewy!