Brown Butter and Rye Chocolate Chip Cookies
Delicious take on a traditional Milk Choc Chip Cookie recipe, using Rye Flour and Guittard's 31% Milk Chocolate Chips.
Equipment
- Saucepan
- Mixing Bowls
- Electric Mixer
- Whisk
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Cooling Rack
Ingredients
- 220 g Butter
- 160 g Granulated Sugar
- 110 g Dark Brown Sugar
- 10 g Salt
- 50 g Whole Eggs
- 40 g Egg Yolks
- 20 g Whole Milk
- 8 g Vanilla Paste
- 275 g Rye Flour
- 3.5 g Baking Powder
- 3.5 g Baking Soda
- 340 g Guittard Milk Chocolate Chips
- 200 g Toasted Walnuts
Instructions
- Melt the butter over medium heat, continue to simmer while frequently stirring until a golden colour is achieved. Remove from heat, add the sugars, salt, and set aside to cool down.
- Once this mixture has cooled to about 115°F/40°C add the eggs, yolks, milk, vanilla paste, and whisk until smooth and shiny.
- Add remaining dry ingredients, including wafers and walnuts. Stir well to ensure all dry ingredients are well blended.
- Chill the dough until it is firm enough to scoop into an approximate 2oz/ 60g ball of dough.
- Bake at 350°/ 176°C for 12-14 minutes.