Salted Almond & Browned Butter Chocolate Chunk Cookies

By Julie Van Rosendaal on November 16, 2015

I can't get enough chocolate chunk cookies - it's by far my favourite cookie, even during the holidays, when tradition demands something a little more festive. Long ago I started swapping chopped dark chocolate for the usual chocolate chips - chopping chocolate leaves you with rustic chunks - big pools of melting chocolate and tiny flecks throughout the cookie - but it also provides the opportunity to branch out from straight-up chocolate to those that have flavours and additions.

With a stack of brightly wrapped Green & Black's bars already in my kitchen, I've started baking early - because sharing a warm batch of cookies with someone you love is always in season.

Salted Almond & Browned Butter Chocolate Chunk Cookies

Thanks to Green & Black’s for the recipe!

226 g (8 oz) Unsalted butter

283 g (10 oz) All-purpose flour

3/4 tsp Baking soda

2 tsp Sea salt

142 g (5 oz) Granulated sugar

2 Large eggs

1 tsp Vanilla extract

142 g (5 oz) Soft dark brown sugar

1 bar Green & Black’s Dark 70% Chocolate, chopped

1 bar Green & Black’s Almond Chocolate, chopped

Coarse sea salt for garnish

 

Melt the butter in a saucepan over medium-high heat. Continue to cook until the butter starts to

foam then reduce the heat to medium. Once the butter starts to brown and smell nutty, remove

from the heat and set aside to cool to room temperature (you can speed this process by placing

the mixture in the fridge after letting it sit 20 minutes).


Preheat a convection oven to163°C (325°F). If you do not have a convection oven, reduce the

temperature by 14°C (25°F) degrees.


Whisk the sugar, eggs and vanilla on high speed until light and pale in colour (about 6 minutes).

Add flour, baking soda, cooled butter and half of the salt then gently fold together. Add

chocolate and mix through.


Spoon balls of the cookie mix on to suitable non-stick trays, and bake for 12-14 minutes.

Remove from the oven and immediately sprinkle with a little of the remaining sea salt. Once

cooled a little, transfer the cookies to a wire rack to cool completely. Repeat with remaining

cookie mix. Store in an airtight container for up to a week.


Tip: The assembled batter mix can now be used straight away, or refrigerated for up to a week

to help the flavours develop even more. Storing the batter for at least 24 hours is preferable.


By Julie Van Rosendaal| November 16, 2015

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