Bay Leaf, Brown Butter and Vanilla Chocolate Chunk Cookies
The combination of bay leaf, brown butter and vanilla will elevate your classic chocolate chip cookie to a new height! Perfect for wintertime parties, holiday festivities and cookie swaps, as well as anytime you want to make a chocolate chip cookie extra special. The secret to making brown butter is to remove the pan from the heat right as the butter starts to brown and letting the residual heat of the pan cook the butter until it gets deep golden brown. Make sure to use tongs or chopsticks to carefully remove the bay leaf. After cooking in the hot butter, they are deceptively hot and you shouldn’t touch them.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 30
Calories 240kcal
Author Irvin
Ingredients
1 1/2cupsO Organics® unsalted butter340 g or 3 sticks
2fresh O Organics® bay leavesdo not substitute dried
1 1/4cupspacked O Organics® brown sugar285 g
1 1/8cupO Organics® white granulated sugar1 cup + 2 tablespoons or 225 g
1tablespoonO Organics® vanilla extract
2O Organics® large eggs
1 1/2teaspoonbaking powder
1 1/4teaspoonbaking soda
1teaspoonkosher salt
3 1/4cupsO Organics® all-purpose flour455 g
10ounceO Organics® Bittersweet Chocolate Chunks283 g or 1 bag
Flaky sea salt to finish
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicon baking sheet.
Place the butter and bay leaves in a large skillet. Cook on medium high heat, stirring constantly, until the butter has melted and the milk solids start to turn brown and smell nutty. Remove heat and continue to stir until the solids have turned deep golden brown. Remove the bay leaves from the pan with tongs, then pour the browned butter into the bowl of a stand mixer fitted with a paddle attachment. Make sure to scrape out all the brown bits into the bowl as well.
Add both sugars to the bowl and mix together until they are blended, wet, and the side of the bowl cooled enough that you can touch the side of it, about 2 to 3 minutes. Add the vanilla and mix in. Add the eggs, one at a time, mixing until the first egg is incorporated, before adding the second one.
Add the baking powder, baking soda and salt into the bowl and mix until absorbed. Add the flour and slowly mix in. Once absorbed, add the chocolate chunks and stir until evenly distributed.
Scoop the dough out using a small ice cream scoop, about 2 tablespoons each into a ball onto the lined baking sheet. Sprinkle with a pinch of sea salt, then bake in the oven for 13 to 15 minutes, or until the edges of the cookie are golden brown and the top is dry and set. Let cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.