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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 tbsp
Baking Soda
(May contain traces of: Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
½ cup
Bittersweet Chocolate Chips
(Contains: Soy May contain traces of: Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)
1 unit(s)
Honey
1 unit(s)
Egg
(Contains: Egg)
1 cup
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
½ cup
White Sugar
(May contain traces of: Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
84 g
Pecans
(Contains: Pecans, Tree nuts May contain traces of: Tree nuts)
56 g
Dried Cranberries
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
Not included in your delivery
½ tsp
Salt*
1 tbsp
Milk*
8 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.