5 years ago1,000+ Views
This seasonal variation on brown butter cookies looks awesome ngredients: 4 ounces (1/2 cup / 1 stick) unsalted butter, softened 1 7/8 ounces (~1/4 cup) granulated sugar 5 1/2 ounces (~2/3 cup) packed light brown sugar 1 x-large egg at room temperature 1 teaspoon vanilla extract 7 ounces (~1 1/2 cups) all-purpose flour 1/2 teaspoons baking soda 1/2 teaspoon salt 4 ounces (~1 cup) dark chocolate chunks 3 ounces (~3/4 cup) fresh cranberries, washed and dried Directions: Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined Add egg and vanilla, mix on medium speed until well mixed In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix Slowly stir in chocolate chunks and cranberries Chill dough for 24 hours for best results (minimum of 2 hours) before baking When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside Scoop cookie dough with large (~4 tablespoons) cookie dough scoop on to prepared baking sheets (note it is normal for cookie dough to be very hard, you can let it rest at room temperature for a few minutes prior to scooping) Bake cookies until firm: 17-19 minutes or until edges are golden brown and cranberries have popped Allow to cool before serving