rye brown butter chocolate chip cookies
I’ve actually never spent more time on a recipe I really hope you like it lmao
what you need
1 stick unsalted butter
1 c brown sugar
1/2 c white sugar
1 large egg + 1 egg yolk
splash of vanilla extract
1 1/4 c rye flour
3/4 tsp baking soda
pinch of salt
6-7 oz dark/semi sweet chocolate, roughly chopped (one bar of tony chocaloney works very well!)
flaky salt for finishing
what you do
a preface: welcome to the nutty, earthy, pools of chocolate, sweet, salty, flat and chewy, crispy edged chocolate chip cookie you’ve been waiting for your entire life. just kidding, as if the internet needs another chocolate chip cookie- but it proved to be a fun project for the week (yes week, took me 6 tests to get here).
brown your butter (meaning: melt butter in a sauce pan over medium heat, and cook, stirring occasionally until it starts to foam vigorously, the milk solids brown and you smell a very nutty delicious aroma, 5-7 mins). allow to cool completely.
in the meantime, mix your sugars together. In a separate bowl, mix flour, baking soda and salt. once butter is cool but still liquid, mix into the sugar mixture. add eggs and splash of vanilla and mix until fully incorporated. add in flour mixture and stir until a dough comes together, then mix in your chocolate chunks. at this point I like to chill the dough for about 10 mins before I scoop.
form ~10 large dough balls and chill in the fridge for at least 4 hours until fully chilled. I like to use an ice cream scoop to form the balls because it doesn’t pack the dough as tightly together and encourages spreading in the oven.
preheat oven to 375 F. place 6 cookies on a sheet tray lined with parchment paper about 2 in apart. Bake for 10-12 mins until the edges are just starting to brown. (don’t look at the center for doneness, look for browned edges!!!). Immediately after you remove from the oven, tap the sheet tray on the counter to flatten cookies further. sprinkle with flaky maldon salt. allow to cool for 10 mins before serving :)
