Recipe for brown-butter milk-chocolate chunk cookies with raisins
Makes about 22
Browned butter gives cookies a slightly nutty flavor and extra-chewy texture. The combination of golden and dark raisins adds to the sophisticated take on this classic. Use Callebaut or Valrhona Jivara milk chocolate. Brown the butter in a 2½- to 3-quart saucepan, which you can use to make the entire recipe. For even-size cookies, use an ice cream scoop (also called a “food disher”) that holds 2 tablespoons.
|½||teaspoon baking soda|
|10||tablespoons (1¼ sticks) unsalted butter, cut into ½-inch pieces|
|¼||cup each dark and|
|1||cup firmly packed light brown sugar|
|½||teaspoon vanilla extract|
|6||ounces milk chocolate, coarsely chopped|
1. In a small bowl, whisk the flour, baking soda, and salt together to blend them.
2. In a large (2½- to 3-quart) saucepan over medium heat, melt the butter and continue cooking until it is browned, but do not let the milk solids burn. Cool until barely warm to the touch.
3. In a microwave-safe bowl, combine the raisins and rum. Microwave on high for 10 seconds; cool.
4. Whisk the brown sugar into the butter, then whisk in the vanilla and egg. Stir in the flour mixture just until blended, then fold in the milk chocolate and raisins with any liquid in the bowl. Transfer the batter to a bowl, cover, and refrigerate for at least 2 hours or overnight.
5. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
6. If the batter is very firm, let it sit at room temperature for 20 to 30 minutes. Drop the batter by 2-tablespoon mounds, setting them about 2 inches apart.
7. Bake the cookies for about 12 to 15 minutes or until the edges begin to brown and the centers are a bit lighter in color and still a little soft to the touch. They will firm up as they cool. Transfer the baking sheets to wire racks to cool cookies completely.
8. Layer in an airtight container, separating the layers with parchment paper. Cookies will keep up to 4 days. Adapted from Bakepedia