What are you dunking in your coffee? No offense donuts, but these bad boys are giving my morning cup of joe life.
These cookies are rich and chocolaty and the brown butter deepens the experience with a warm nutty flavor. A sprinkle of coarse sea salt contrasts the mild sweetness of the dried cranberries making these a sweet and salty lover's dream.
INGREDIENTS
2 cups whole wheat flour
¾ cup Hershey’s Cocoa
1 tsp baking soda
½ tsp sea salt
1 cup unsalted butter, room temperature
1½ cups granulated sugar
½ cup brown sugar
2 eggs, room temperature
2 tsps vanilla extract
1 cup mini semi-sweet chocolate chips
½ cup dried cranberries
Coarse sea salt for sprinkling
DIRECTIONS
Brown the butter: In a small saucepan, melt the butter over medium heat. Once the butter is melted, it will begin to crackle and then foam. Be sure to constantly whisk the butter during this process. After a few minutes, the butter will begin to brown the bottom of the pan. Continue to whisk and remove from heat as soon as the butter turns a golden brown and give off a nutty aroma. Transfer to a heat safe bowl to prevent burning, making sure to scrape the bottom of the pan to get all of the brown goodness. Allow to cool for about 10 minutes.
Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
Sift together the flour, cocoa powder, baking soda, and salt into a bowl using a sieve. Set aside.
In a stand mixer, beat the butter and sugars together until creamy. Beat in the eggs one at a time. Mix in the vanilla extract.
While the mixer is on low, gradually add the dry ingredient mixture until just combined. Scrape the sides of the bowl as necessary to incorporate all of the ingredients. Mix in the chocolate chips and cranberries.
Use a tablespoon to measure out the dough, roll into balls, and spread 2 inches apart on prepared baking sheets. Bake for 8 to 10 minutes.
Immediately after taking out of the oven, sprinkle a pinch of coarse sea salt on top of each cookie. Transfer cookies to wire cooling racks to cool completely.
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