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Chewy Browned-Butter Chocolate Chip Cookies

Chewy Browned-Butter Chocolate Chip Cookies

Serves 4 | with Toasted Pecans and Dried Cranberries

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Watch out, these are not your average chocolate chip cookies! These chewy beauties with a nutty browned-butter base are studded with melted chocolate, buttery pecans and dried cranberries.

Allergens:Wheat/BléSoy/SojaEgg/OeufPecans/PacanesMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time60 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1.5 cup

All-Purpose Flour

(ContainsWheat/Blé)

½ tsp

Baking Soda

½ cup

Bittersweet Chocolate Chips

(ContainsSoy/Soja)

1 tsp

Honey

1 unit

Egg

(ContainsEgg/Oeuf)

⅔ cup

Brown Sugar

⅓ cup

White Sugar

84 g

Pecans, chopped

(ContainsPecans/Pacanes)

½ cup

Dried Cranberries

Not included in your delivery

½ tsp

Salt*

8 tbsp

Butter*

(ContainsMilk/Lait)

1 tbsp

Milk*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories880 kcal
Fat33 g
Saturated Fat20 g
Carbohydrate110 g
Sugar69 g
Dietary Fiber6 g
Protein11 g
Cholesterol110 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Large Non-Stick Pan
Measuring Spoons
Medium Bowl
Measuring Cups
Whisk
Plastic Wrap
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Clear a spot for a large bowl in the freezer before baking. Heat a large non-stick pan over medium. When hot, add 8 tbsp butter, then swirl the pan until melted. Continue to cook butter, stirring often, until butter begins to foam, 2-3 min. Continue stirring until butter is golden-brown and smells nutty, 2-3 min. (TIP: Keep an eye on butter so it doesn’t burn!) Immediately transfer browned butter to a large metal bowl. Stir in 1 tbsp milk. Place in the freezer to cool, 5 min.

2

Heat the same pan over medium. When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don’t burn!) Transfer to a plate. (NOTE: Toasting pecans is optional. You can skip toasting them if you aren’t planning to use them in the cookie dough.) Whisk together flour, 1/2 tsp baking soda and 1/2 tsp salt together in a medium bowl. Add 2/3 cup packed brown sugar and 1/3 cup white sugar to the bowl with browned butter. Using a whisk, beat until smooth and combined, 1 min. Add 1 tsp honey and egg, then beat again until combined, 30 sec. Add flour mixture and mix until fully combined.

3

Add chocolate chips and 3/4 cup mix-ins, then stir until combined. (TIP: Use a combo of pecans and dried cranberries or mix and match to your preference!) Place a piece of plastic wrap over the bowl directly in contact with cookie dough. Place bowl in the fridge to chill, 1 hr.

4

While dough chills, preheat the oven to 350°F. Roll chilled cookie dough into 16 equal-sized balls. Arrange on 2 parchment-lined baking sheets, spacing them 2 inches apart. Bake in the bottom and middle of the oven, rotating sheets halfway through, until golden-brown around the edges, 12-14 min. Transfer sheets to a wire rack to cool for 2 min, then transfer cookies to a rack to cool completely.