Chewy Browned-Butter Chocolate Chip Cookies
Serves 4 | with Toasted Pecans and Dried Cranberries
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
•Soy
•Egg
•Pecans
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time1 hour
Cooking Time20 minutes
DifficultyMedium
Ingredients
/ serving 4 people
1.5 cup
All-Purpose Flour
(Contains Wheat)
1 tbsp
Baking Soda
½ cup
Bittersweet Chocolate Chips
(Contains Soy)
1 piece
Honey
1 piece
Egg
(Contains Egg)
1 cup
Brown Sugar
½ cup
White Sugar
84 g
Pecans
(Contains Pecans)
56 g
Dried Cranberries
Not included in your delivery
½ tsp
Salt*
1 tbsp
Milk*
8 tbsp
Butter*
Nutrition Values
Calories1010 kcal
Fat35 g
Saturated Fat20 g
Carbohydrate141 g
Sugar100 g
Dietary Fiber6 g
Protein11 g
Cholesterol110 mg
Sodium1150 mg
Trans Fat1.5 g
Potassium300 mg
Calcium100 mg
Iron5.5 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
•Large Non-Stick Pan
•Large Bowl
•Measuring Spoons
•Medium Bowl
•Measuring Cups
•Plastic Wrap
Instructions
1
- Heat the 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 and beat again until combined, 30 sec.
- Add flour and mix until fully combined.
3
- Add chocolate chips and 3/4 cup remaining 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 the cookie dough.
- Place bowl in the fridge to chill, 1 hr.
4
- While dough chills, preheat the oven to 350ºF.
- Line two baking sheets with parchment paper.
- Roll chilled cookie dough into 16 equal-sized balls.
- Place on prepared baking sheet, 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.