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Browned Butter Mascarpone Chocolate Chunk Cookies
Browned Butter Mascarpone Chocolate Chunk Cookies flaunt perfectly crisp edges and a melt-in-your-mouth, chewy center, stuffed with dark chocolate chunks.
Course
Dessert
Cuisine
Cookies
Prep Time
30
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
40
minutes
minutes
Servings
20
Author
i sugar coat it!
Ingredients
113
grams
browned butter
85
grams
Tre Stelle® Mascarpone
1
vanilla bean, scraped
I use Rodelle
140
grams
organic coconut blossom sugar
or brown sugar
50
grams
granulated sugar
1
large
egg
224
grams
cups unbleached all-purpose flour
pinch
sea salt
6
grams
cornstarch
4
grams
baking soda
500
grams
70% dark couverture roughly chopped
I used Valrhona Guanaja
Instructions
Preheat oven to 350ºF (180ºC). Line two cookie sheets with parchment or silicone mats.
Combine the butter, vanilla bean, Mascarpone and sugars in the bowl of a stand mixer fitted with the paddle attachment. Blend until smooth.
Add the egg and continue to blend on medium-high until light and fluffy, stopping to scrape the sides of bowl, as needed.
Add flour, cornstarch, salt and baking soda, mix until just combined.
Stir in chocolate chunks and combine until incorporated.
Immediately package and vacuum seal. Use immediately or chill until needed.
Use a small ice cream scoop to place the dough equally apart on a large cookie sheet; flatten slightly.
Bake on the middle rack for 10-12 minutes, if your dough is chilled (a few minutes less for dough not chilled).
Place baking sheet on a wire rack and allow to cool. Enjoy!