• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
paulraphael

Brown Butter Muscovado Chocolate Chip Cookies

1 post in this topic

Brown Butter Muscovado Chocolate Chip Cookies

Serves 16 as Dessert.

These are for when you want to savor a cookie with depth, flavor, and a thick and chewy texture. If you just need to pacify the kids or cure some late night munchies, use the recipe on the package of chips. It's cheaper and less trouble!

Key elements include browned butter, muscovado sugar, and a small portion of whole grain oat flour (which you can make). The method is also important. The butter is melted, not creamed while solid, and the cookies are thoroughly chilled before baking. Oven temperature is also higher than what's typical.

You'll also notice a relatively low proportion of chocolate chips. Before you accuse me of heresy, allow me to defend this choice. The cookie itself actually tastes good. This is the one dessert I make with chocolate where the chocolate is not the main event. I didn't want huge amounts of chocolate, or intensely flavored dark chocolate, overwhelming the subtle flavors of the cookie. I've had good luck with Ghiradelli semi sweet chips, or coarsely chopped Callebaut 54% block. If you use chopped chocolate, try not to include too much chocolate dust and fine crumbs. They melt into the batter and turn it into something else.

Recipe makes 16 to 18 big cookies

  • 227 g (8 oz) unsalted butter
  • 1.8 g (1/2 tsp) nonfat dry milk (optional)
  • 240 g (2 cups mnus 3TB) AP flour
  • 80 g (3/4 cup) whole grain oat flour*
  • 6 g (1 tsp) salt
  • 4 g (1 tsp) double acting baking powder
  • 2 g (1/2 tsp) baking soda
  • 250 g (1-1/3 cup plus 1TB) light muscovado sugar**
  • 48 g (1/4 cup) granulated sugar
  • 1 egg
  • 1 egg yolk
  • 55 g (1/4 cup) whole milk
  • 10 g (2 tsp to 1 TB) vanilla extract
  • 170 g (1 cup) good quality semisweet chocolate chips

*Use food processor to mill whole oats (oatmeal) as fine as possible. This will take a few minutes of processing, with a few of pauses to scrape corners of work bowl with a spatula. sift out large grains with medium strainer. store in freezer in an airtight container.

**If you have to substitute regular light brown sugar or another unrefined sugar, substitute the same volume, not the same weight. Turbinado sugar can substitute for the granulated sugar.

-Melt butter in a saucepan over medium-low heat. Whisk in nonfat dry milk (if using).

-While butter is melting, stir together the flours, salt, baking powder, and baking soda and set aside.

-Measure the sugars into a mixing bowl or a stand mixer's work bowl.

-Brown the butter: bring to a simmer over medium to medium-low heat. Stir frequently, scraping the bottom, until milk solids brown and liquid butter takes on a rich golden brown color. It may foam up dramatically toward the end. Turn down heat and stir while the foam lightly browns. Don't let the solids turn dark brown or black! Overbrowning will turn the cookies bitter.

-Immediately pour the melted butter into the bowl with the sugars. Mix on medium speed, until smooth (there may be some unincorporated liquid from the butter). Do not try to incorporate air.

-Add the egg, yolk, milk, and vanilla extract and mix until well combined. This step can be done with a spoon, or with the mixer on low to medium speed.

-Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. This step can be done with a spoon, or with the mixer's lowest speed.

-Chill the dough for at least 4 hours (and ideally 12 to 24 hours) in an airtight container. If under 6 hours, spread dough thin against sides of bowl to speed chilling. If over 6 hours, pack dough tightly into the bottom.

-Heat oven to 375 degrees F. with rack in the middle, or 2 racks in the top third and bottom third.

-Scoop in round balls onto parchment-lined, room temperature sheet pans (heavy, rimless cookie sheets or upside down half-sheet pans are ideal), 6 cookies per sheet. I like a heaping scoop with a #20 disher: 1/4 cup / 60g - 70g dough per cookie. Chilled dough will be too stiff to form smooth balls, so don't worry if they're mishapen. Alternatively, if you have refrigerator space, you can form the balls before chilling, keeping them covered tightly with plastic wrap.

-Bake for 14 minutes or until done, checking the cookies after 12 minutes. If necessary, rotate the baking sheets for even browning. If you make smaller cookies, reduce baking time. Keep dough and scoop refrigerated between batches.

-They're done when they brown around the edges and begin to brown on top. If they cook more than this they'll dry out. Carefully slide parchment/cookies off of hot baking sheet and onto a cool surface (another rimless baking sheet or an upside down half-sheet pan work well) to cool for a couple of minutes. Try not to bump or bend them while transfering; this will cause them to flatten.

-With a spatula, transfer to cooling racks. Cool thoroughly before storing in an airtight container. Flavor and texture are best after 12 hours. They keep for several days at room temperature if well sealed.

High Altitude (these adjustments were tested at 6000 feet)

-Increase flours by 8%

-Increase milk by 40%

-reduce sugars by 4%

-Slightly reduce baking time

Keywords: Dessert, Cookie, Intermediate, American, Chocolate, Snack

( RG2108 )

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Loubika
      Hi everyone,
       
      I'm a little pastry chief in France, still learning and really passionate. It's been five months that I did'nt studiy or practise and I miss that so much. I never stop talking about this. I decided to travel in south america to learn everything I can. I'm actually in Central Colombia, and I will travel to Ecuador, Galapagos, Peru, Bolivia and maybe a little bit more if I want to. I have time until march, more or less.
       
      My project is to go in the farms and meet the people who grow up the raw material I use for make my pastries, Talk to them and see the plantation would be really helpfull for me to understand how does it works. If people need, I'm volunteer for work in exchange with accomodation and food for a few days. My spanish is not good yet, but I'm learning and sometimes it's more funny to not speak the same language. I'm interested about everything, exotic fruits, citrus, coffee, cacao, sesame, pepper, spices...
       
      If some of you is, knows or works with farmers or pastry chiefs in those countries, I would be glad to meet you/them and learn everthing about the work. We can exchange good recipe too.
       
      Thank you very much,
      Loubna
       
       
    • By Darienne
      Yesterday I made my familiar go-to simple lime/cream cheese pie with one egg, some milk, lime juice & zest, etc, covered with a dark chocolate ganache: heavy cream, a dollop of butter.  It's in the fridge covered with a plastic topper but I can cover it with plastic wrap or aluminum foil.

      Today's lunch guest is not coming...onslaught of sleet, freezing rain, and now snow...oh goodie...winter's here...  Now she is slated for next Thursday.  Is there any possibility that the pie can last that long and not poison or at least revolt us?

      Thanks.
    • By LucyInAust
      Hello,
       
      I've been asked to make a cake with an edible film strip style ribbon (NOT made of fondant) and I'm trying to work out a solution given limited time (2 weeks) and limited skills (a lifetime's worth of lack of decorating skills and attention to detail!).
       
      Ideally I'd love to use a chocolate transfer sheet ... but the only ones I can find are in the USA (I'm in Australia) and the shipping time makes that impractical.  I've been googling and not seen a decent alternative that I think I can do (actually I haven't even found something that is edible that I think looks good, even from professionals!!)!  Fondant would be the most obvious solution but I've been given the instructions of no fondant (but maybe they wouldn't notice a strip?!) ... but chocolate seems possible.
       
      Some ideas I've thought of and would love feedback ...
      Could I use old film negatives as a transfer?  Cut out the frames and then use the strips?   (am I going to kill anyone with chemicals?!!) Could I create acetone strips by trying to stamp/cut out something that sort of looks like a film strip?  Use it as a stencil instead? Piping on to acetate using an image behind as a guide?  I can't say I have very steady hands so am thinking it would be very wonky?!!! If I did the outline in dark chocolate would I need a white chocolate layer to make it transfer onto a buttercream cake?  
      I have a chocolate tempering machine, most likely to be using Callebaut 54% but could use Lindt 70%/85%/90%.
       
      I've really only used transfer sheets directly on to dipped chocolate, and acetate to create random curls for decorations ... I'm wondering about the logistics of getting the chocolate on the strips, keeping it shaped for the cake (I think the cake is square ... but maybe it might be round?!) and also transferring them on to the cake?
       
      (back up plan ... plain ribbon!!!)
       
      Would love any advice!  Thanks!!
    • By curls
      Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question?  ;-)
    • By DianaB
      I've used Valrhona Ivoire white chocolate as a base for various ganache recipes for some time after failing to create a good ganache with other white chocolate including Callebaut, a brand I otherwise like.  Valrhona is expensive compared to other brands available here in England but Vente Privée offers it at a good discount several times each year.  There is a Valrhona sale this week: 
      https://secure.uk.vente-privee.com/ns/en-gb/operation/57934/classic/3642874/catalog
       
      That link is to the English site but I know the company operates in other countries. You need to become a member to buy from the site, not sure why but it is free and you aren't obliged to buy anything.  
       
      I've already placed an order, popular products sell out fast.  Since ordering I have read various posts in the Pastry and Baking thread that have left me wondering if I should be using Opalys as my white chocolate rather than Ivoire.
       
      Do any of you have experience of both variants of Valrhona's white chocolate?  I would be grateful for any advice you can provide on using them in baking or chocolate making.
  • Recently Browsing   0 members

    No registered users viewing this page.