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.
Servings 20
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!