Brown Butter Cacao Cookies
The brown butter and the single-origin cacao do all the heavy lifting. Cool the dough overnight if you can. The flavor sharpens, the edges crisp, and the centers stay chewy.
Ingredients
- 230g Fattoria Rossi cultured butter, salted
- 180g light brown sugar
- 100g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 280g all-purpose flour
- 1 teaspoon baking soda
- Pinch of fine salt
- 200g Cacao de Oaxaca 70% bar, hand-chopped
- Aeolian flake salt, for finishing
Method
- Melt the butter in a wide pan over medium heat. Swirl until the milk solids turn the color of toast and smell nutty. Pour into a heatproof bowl and cool 10 minutes.
- Whisk in both sugars, then the eggs and vanilla, until the batter is glossy.
- Stir in the flour, baking soda, and fine salt with a spatula. Fold through the chopped chocolate.
- Scoop two-tablespoon mounds onto a tray, cover, and chill at least 1 hour. Overnight is better.
- Heat the oven to 190°C. Space the dough on lined trays. Bake 11 to 13 minutes, until the edges are set and the centers still look slightly underdone.
- Sprinkle with flake salt while warm. Let them set on the tray for five minutes before moving.