As featured on Recipe Club's Cookie Swap episode

Brown Butter Dark Chocolate Chunk Cookies
Hrishikesh Hirway

Makes 12 cookies

Adapted from Millie Peartree’s Brown Butter Chocolate Chip Cookies in the New York Times.

Hrishi’s cookies feature a number of changes from the source material. For starters, he uses a blend of AP flour and bread flour—as well as molasses—for a little extra chew. He also opts to blend dark chocolate and semisweet rather than going with straight semisweet. Finally, he’s all about texture, so his cookies also abound with coconut flakes and toasted pecans. 

227g unsalted butter
210g all-purpose flour
65g bread flour
6g kosher salt
4g baking soda
2g baking powder
3g ground cinnamon
75g unsweetened coconut, shredded
90g toasted pecans, roughly chopped
200g light brown sugar, packed
1 tsp molasses
100g granulated sugar
1 egg, large
1 egg yolk
8g vanilla extract
120g high-quality dark chocolate bar, chopped
50g dark chocolate chips
50g semisweet chocolate chips
Flaky sea salt, for topping

1. Cut the butter into large chunks and add to a small saucepan over medium-low heat. Melt the butter, swirling/stirring as the butter foams. Cook until the butter is browned to your liking and smells nutty. Transfer to a large mixing bowl and aside to cool for ten minutes.

2. Whisk together the flours, salt, baking soda, baking powder, and cinnamon.

3. Whisk the sugars and molasses into the still-warm brown butter, then whisk in the eggs and vanilla. 

4. Fold in the dry ingredients until fully incorporated, then add the coconut, pecans, and chocolate.

5. Scoop 60-gram balls of cookie dough onto a baking tray, and refrigerate overnight (12–24 hours).

6. Bake at 375ºF for 11–14 minutes. Remove from the oven when golden brown, with the edges just turning a darker brown. Sprinkle with flaky sea salt. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.