Thursday, March 26, 2020

Spelt Brown Butter Dark Chocolate Chunk Cookies

The best kind of cookies for me need to have crisp edges and chewy center. These spelt brown butter dark chocolate chunk cookies checked off on the perfect texture, and there was no shortage of molten chocolate puddles in every single bite!

Since the recipe called for melted butter, I went a little further and browned the butter. After browning, I weighted the water loss and added back butter to what the recipe calls for. The brown butter (and probably the spelt flour) added a nice nuttiness and complexity to these cookies.

Spelt Brown Butter Dark Chocolate Chunk Cookies
recipe adapted from Butter & Brioche
makes about 16 cookies (36-38g each)

100g unsalted butter, browned
130g brown sugar
40g sugar
87.5g AP flour
87.5g spelt flour
1/2 + 1/8 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 egg (about 30g)
1 1/2 tsp vanilla extract
112.5g chocolate, chopped
flaky salt, to top

1/2 egg = approx. 30g

Marou Chocolate from Vietnam

I refrigerated the dough overnight. In hindsight, I should've scooped them at this point before refrigerating.

After refrigerating them overnight, I thawed the dough a bit and portioned them into 36-38g balls. They have gotten too hard for scooping.

1. Place butter into a medium sized saucepan, set over medium-low heat. Heat, stirring occasionally, until butter is browned. Remove from heat and transfer to large mixing bowl. Add butter to make up for water loss weight.Whisk until smooth.
2. Add sugar to butter and whisk until smooth.
3. In a separate bowl, combine the dry ingredients.
4. To butter sugar mixture, add egg and whisk until smooth. Add vanilla extract, whisk until combined.
5. Incorporate dry ingredients to wet mixture, using a wooden spoon to mix until just combined.
6. Fold in dark chocolate chunks until evenly incorporated throughout dough.
7. Cover bowl with plastic wrap and set in refrigerated to chill for at least 30 minutes and up to 1 hour.
8. Scoop out cookie dough on lined baking sheets.
9. Bake at 350F for 9-11 minutes. *8 minutes in, tap baking sheet to deflate cookies. Repeat every 30 seconds for 3 more minutes.
10. Remove from oven and let cool.



This is my first time incorporating spelt flour in my baking, and tbh I don't really taste any difference. But eh, mentally I feel less guilty eating 3 of these in one sitting. 

I also tried a tapping method, mentioned in Butter& Brioche's blog post, which is supposed to help spread and melt the chocolate chunks. It added to the rustic and appealing appearance with the pools of melted chocolate. 

Taste: 4.5 stars out of 5
Pretty good as is but will try lowering amount of chocolate chunks, chopping chocolate chunks to smaller pieces, adding chopped nuts and instant coffee powder next time.
Texture: 5 stars out of 5
My perfect kind of cookie - crisp outside and soft/ chewy inside.


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