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Brown Butter & Rye Chocolate Chip Cookies
Try this delicious take on a traditional Milk Choc Chip Cookie recipe, using Rye Flour and Guittard's 31% Milk Chocolate Chips.
You will need:
220g Butter
160g Granulated Sugar
110g Dark Brown Sugar
10g Salt
50g Whole Eggs
40g Egg Yolks
20g Whole Milk
8g Vanilla Paste
275g Rye Flour
3.5g Baking Powder
3.5g Baking Soda
340g Guittard Milk Chocolate Chips
200g Toasted Walnuts
Method
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.
Eat!
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