Brown Butter Chocolate Oat Cookie
Prep time: 10 minutes
Cook time: 9-10 minutes
Yields: 12 cookies
Author: Ireland Lindsay
Ingredients:
3/4 cups (155g) unsalted butter
1/2 cup (140g) light brown sugar, tightly packed
1/4 cup (70g) granulated sugar
1 teaspoon (7g) vanilla extract
1 large egg
8oz chocolate around 60%, roughly chopped
1 tablespoon (7g) cinnamon
1/4 teaspoon all-spice
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup (144g) all-purpose flour
1 teaspoon (3g) salt
1 1/2 teaspoon (7g) baking soda
1/2 cup (38g) old-fashioned oats
FOR THE COOKIES:
PREHEAT oven to 350°F and prepare an 11x16 baking sheet with parchment paper.
START by browning the butter. To do this, place butter into a medium heavy-bottom saucepan and cook for 2-3 minutes constantly stirring and scraping the bottom of the pan with a rubber spatula. The butter will go through 3 stages before it reaches the “brown butter point” First, it will melt, next bubble rapidly, lastly, it’ll settle then foam.
REMEMBER to constantly stir so the butter cooks evenly and check to see that the butter isn’t burning. Cook the butter until the butter is golden in color and there are dark brown crumb-like portions throughout the mixture, these portions are the toasted milk fats. Take it off heat earlier rather than later to avoid burning, the residual heat with further cook the mixture. Bam, you just made brown butter!
IMMEDIATELY into the bowl of a stand mixer fitted with the paddle attachment. Combine the brown butter (still while warm), light brown sugar, granulated sugar, and vanilla extract and mix until combined. Add in the egg and mix again, at this point the egg will combine with the sugars to form what is called an emulsion.
THE emulsion should look fully homogenous, light brown in color. While the mixture is still warm, add in the rough chopped chocolate, and aromatics and mix to combine. The residual heat from the brown butter should melt the chocolate and fully combine into the emulsion. The result should dark brown and look loose like brownie batter, it’s okay if there are still a few portions of chocolate.
ADD in the remaining dry ingredients (flour, baking soda, and oats) and mix until just combined making sure to scrape down the bottom and the sides of the bowl as needed, avoid overmixing. The finished result should be loose, well-combined, with portions of oats throughout.
USING a 2-inch cookie scoop portion 6 scoops onto the prepared baking sheet and bake for 9-10 minutes or until the edges are set and the middle has a satin finish. Store covered at room temperature for up to 1 week and store the pre-scooped cookie portions in the fridge for 2 weeks or freezer for up to 3 months.
Recipe by @IreBakes
