Whiskey Brown Butter Marshmallow Chocolate Chunk Cookies
Whiskey Brown Butter Marshmallow Chocolate Chunk Cookies
These chocolate chip cookies have everything I love in them! They are nutty and toffee like thanks to the brown butter and the addition of a little whiskey. The other surprise element here is the marshmallow fluff, I tried adding these to my cookies a while back and I just loved the chewiness and texture they added to the cookie! Finally, I use less chocolate than you would think..counterintuitive I know for a chocolate chip cookie, but I find that too much chocolate takes away from the cookie, the perfect amount of chocolate leads to a well balanced cookie in my opinion.
Whiskey Brown Butter Marshmallow Chocolate Chunk Cookies
Ingredients:
Brown Butter Bourbon Cookies
1 stick butter (113 grams)
1/2 cup + 2 tablespoons dark brown sugar (125 grams)
1/4 cup white sugar (50 grams)
2 tablespoons of bread flour* (20grams)
1 egg
1 egg yolk
1 teaspoon vanilla paste
1/4 teaspoon whiskey
1/2 cup bread flour (75 grams)
1/2 cup all purpose flour (76 grams)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/3 cup of marshmallow fluff
1/2 cup of 70% dark chocolate chunks
Method:
Make Brown Butter Bourbon Cookies
Melt butter on the stove in a medium sized pot until butter smells nutty and the color is a golden brown hue. Set aside to cool.
Once butter is cooled, add dark brown sugar, white sugar into the browned butter and whisk vigorously.
Add 2 tablespoons of bread flour to the sugar mixture. and whisk in to the mixture until it is thick and you no longer see any butter pooling to the sides.
Note: Adding a little flour during this step helps absorb some of that melted butter and helps develop chew and some lift to your cookies.
Crack one egg and one egg yolk into your sugar mixture and whisk until smooth and combined for a good minute or so.
Add vanilla paste and bourbon and whisk into the sugar mixture.
In a separate bowl, combine remaining bread flour, all purpose flour, salt, baking soda, baking powder and whisk until incorporated.
Pour the flour mixture over the sugar mixture in batches and using your spatula or a wooden spoon, mix until just combined.
Add the chocolate chunks in and combine till fully incorporated.
1/2 cup of 70% dark chocolate chunks
Fold in the marshmallow fluff gently to get pockets of marshmallow fluff in the dough. Do not over mix, we don’t want he marshmallow fluff to get incorporated.
1/3 cup of marshmallow fluff
Use a small cookie scoop to scoop out all of the dough. You should have about 15 cookie dough balls. Place the cookie dough in a baking tray covered in plastic wrap and let it to chill in the fridgeovernight.
Don’t skip this step, this is what lets your cookie dough develop flavor and firm up so it’s easy to scoop and give you nice thick chewy cookies.
Once the cookie dough has chilled, pull it out and let it sit at room temperature for about 30 minutes.
Once the cookie dough has thawed out, preheat your oven to 350 degrees.
Line a baking tray with parchment and place 5 balls of dough on the baking tray, leaving about 2 inches or more of space between each.
Press in a few chocolate chunks into the top of each cookie ball.
Place cookies in oven for about 8 to 10 minutes. It’s okay if they look slightly under baked, they will firm up as they cool.
Once cookies are finished baking pull them out. If any cookies seem wonky or spread into each other slightly, use a cookie cutter or small sharp edged bowl larger than the cookies and scoot the cookies so they are put back into shape and are separated from each other. A little trick I learned from the amazing Cloudy Kitchen ;)
Sprinkle a little bit of salt on each cookie and let them cool. Enjoy!
Notes:
* You can substitute the bread flour for all purpose flour if you are in a pinch and don’t have any but I highly recommend in buying some bread flour! They make your cookies divinely chewy!