| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 24 cookies |
Ingredients
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 3 cups minus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 ounces unsweetened chocolate, grated on the small holes of a box grater or with a rasp grater (freeze the chocolate before grating)
- 1 1/2 cups packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 8 ounces bittersweet chocolate morsels
- 3 1/2 ounces bittersweet chocolate, roughly chopped
Instructions
- In a saucepan, melt the butter over low heat. Bring to a simmer and simmer until the butter starts to brown and gives off a nutty aroma. Pour the butter into the bowl of a stand mixer, discarding the darkest bits that are at the bottom of the pan, and allow to cool slightly, about 5 minutes.
- In the meantime, in a large bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda for 30 seconds to evenly distribute the leavening. Stir in the grated unsweetened chocolate.
- Add the brown and granulated sugar to the browned butter and mix until smooth and slightly fluffy. Add the eggs one at a time, mixing until just combined. Scrape down the bowl, add the vanilla and briefly mix. Add the flour mixture and mix on low speed until the dough just comes together. Add the chocolate morsels and chopped chocolate and mix until just combined. Cover with plastic wrap and refrigerate at least 20 minutes if you are baking the same day (or allow to stay covered in the fridge for 12 to 24 hours if baking later).
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Scoop the dough with a medium cookie scoop (1.5 ounces) and place 3 inches apart on the prepared baking sheets; press the cookies very slightly to flatten. Bake, opening the oven and gently slamming the baking sheets halfway through the baking process, until the edges are slightly golden brown, 10 to 12 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 288 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 2 g |
| Cholesterol | 46 mg |
| Sodium | 140 mg |
| Serving Size | 1 of 24 servings |
| Calories | 288 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 2 g |
| Cholesterol | 46 mg |
| Sodium | 140 mg |
Reviews
My current favorite cookie! My trick is that I grate/chop the unsweetened chocolate in the food processor with the sugar, like you would grate Parmesan cheese. I’ve also purchased Pascha unsweetened chocolate in chip form to make it even easier. I also transfer the dough into a gallon zipper bag, flattened, to chill. Then it is super easy to portion it with my cookie scoop. When I served these at book club, every single one was eaten or taken home for tomorrow’s lunch bag !
For Dean’s review…
I printed the recipe from food network site and there is a note at the bottom of the recipe that says… this recipe has been updated and may differ from what was originally published or broadcast…. So it’s possible she changed it to a tablespoon of vanilla instead of a teaspoon.
I printed the recipe from food network site and there is a note at the bottom of the recipe that says… this recipe has been updated and may differ from what was originally published or broadcast…. So it’s possible she changed it to a tablespoon of vanilla instead of a teaspoon.
In the video she says a teaspoon of vanilla extract but in the ingredient list it says a tablespoon. Which one is it?
FINALLY!! I made these this a.m. Turned out great, except I had a terrible time keeping my husband out of the dough!! Guess we’ll be making these again.
I have omitted the grated chocolate, sift flour prior to measuring and used 3 cups plus the 2 cornstarch.. then refrigerate shorter time. I have also browned butter and tried. Soft. Browned was game changing.. very good cookies ! Buttery
The best cookies I’ve ever eaten, much less made! Worth the prep time.
Love these cookies! Nothing better than the smell of browned butter, the nutty toffee type aroma I would clarify the amount of butter, it’s 3 sticks not 12 ounces, because I felt like this was unclear. Takes a little extra time compared to regular cookies but oh so worthwhile
Amazon! My friends loved them!
I have made these several times as I was intrigued by the browned butter component and wanted to try it out. When made as directed, they are quite buttery and a bit crumbly, but very good. More of a butter flavor than we’re used to in a choc chip cookie. I like to add a little milk and pecans. It seems to cut the butter flavor a tad and make them less crumbly and still delicious. I tried what another reviewer suggested, subbing some banana for half the butter, but ended up with what just tasted like banana cookies. Also, I don’t freeze the choc before grating it, but I make SURE the browned butter is cooled before mixing the ingredients. Thanks for a new twist on an old favorite!!! Big Fan of Gisene.
I love these cookies they taste fantastic but they do take quite a long time to make . If you have a standing mixer with the metal bowl keep in mind it’s going to take longer for the butter to cool off . I turned my mixer on and let the paddle spin around in the butter to cool it more quickly . I also used a microplane to grate my chocolate into my dry mixture after 2 ounces I couldn’t take it anymore due to a bum elbow . Since I put 1 ounce less of the unsweetened chocolate. I thought it was best to eliminate just a little bit of the sugar I put a quarter cup less of brown sugar and maybe a tablespoon or two less of granulated sugar . I baked them rotating them halfway through for even cooking . They turned out really delicious and I love the taste of the brown butter . I have made cookies with ghee before and just wondering if I could use that to eliminate the step of browning the butter . This is a great show I look forward to every episode .