Ginger & Brown Butter, Dark Chocolate Chunk Cookies

11/16/12

Ginger & Brown Butter Dark Chocolate Chunk Cookies | une gamine dans la cuisine

Oh, mid-November with your cadet blue skies, indecisive sun, and smouldering nostalgia.

The Buttered Pine Cone, Lemonatry, The Kitchen Cardigan, Ah Choux, Northern Noshings...these were just a few blog names that I tossed around in my head before landing on une gamine dans la cuisine (waaay back in the spring of '09!).

Sometimes I wish I'd gone with something more simple (and perhaps less coy?).

But I'm not always simple, and I can be, at times, coy. So I'm content with the name. It's become an extension of me, an homage to a mischievous childhood nickname that was pliable enough to extend it's flour coated, brownie-stained fingers into adulthood. And I hope that everyone who follows along with me, new and old, feels a certain sense of familiarity when they visit. The visage may have gone through several changes, but at it's caramelized heart, une gamine has always maintained an unadulterated love for sugar, carbs, butter, lemons, and copious amounts of chocolate chip cookies.

There shall be more. Many, many, more. So unbuckle those November sweater-covered belts!

Ginger & Brown Butter Dark Chocolate Chunk Cookies | une gamine dans la cuisine

I'm no longer going to rationalize my need to make chocolate chip cookies. It's here to stay. I've tried tossing it aside, but with it's boomerang arc, escape is futile.

In my defense, I do try and change things up for you with each recipe...

This time I used fresh ginger to heat things up. The ginger is rubbed into the sugar, lemon zest style, before merging with the classic contenders--flour, brown sugar, vanilla, and oh yes, brown butter. I also threw in 2oz of chopped unsweetened chocolate (because I ran out of dark and because unsweetened chopped chocolate makes chocolate chip cookies insanely decadent!).

This recipe stands on it's own, so I'm not going to score, rank, or label it with a numerical value. Just know that the cookies are thick, spiced, chewy, Massive, and cosy. They're the sort of cookies that one would expect to see wrapped up in crinkly wax paper, resting alongside steaming cups of coffee, on any outdoor table of any given bakery.

Truly, Love is a warm chocolate chip cookie.

Ginger & Brown Butter Dark Chocolate Chunk Cookies | une gamine dans la cuisine


Ginger and Brown Butter Dark Chocolate Chunk Cookies
makes about 11 large cookies

what you'll need
11 Tablespoons butter, softened to room temperature
1 Tablespoon pure vanilla extract (yes, that's I Tablespoon)
1/2 cup granulated sugar
2 teaspoons fresh ground ginger (or 1 teaspoon ground ginger)
1 3/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup + 3 Tablespoons light brown sugar
1 egg, lightly beaten
5 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
Fleur de sel, for sprinkling (optional but highly recommend)

method
Melt 10 Tablespoons of butter in a medium saucepan (set the remaining 1 Tablespoon aside). Cook over medium heat, swirling occasionally, until the butter turns brown and develops a rich nutty aroma- about 5-8 minutes, depending on the heat. {Note: The butter will go through a "foamy" stage, once it settles down, keep a close watch on the colour.} Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature.

In the bowl of a stand mixer, combine the granulated sugar and fresh ginger. Use your fingers to rub the ginger into the sugar until it's slightly moistened and fragrant; Set aside. {Note: If you're using ground ginger, just toss it in with the dry ingredients.}

In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar (and ground ginger, if using instead of fresh). Add this mixture to the bowl of granulated sugar/ginger. Whisk to combine. Add the cooled brown butter and the remaining 1 Tablespoon of butter. Using the paddle attachment, beat on med-low until you're left with something that resembles clumpy, wet sand.  Add the egg and beat on low until just combined. Switch over to a large rubber spatula and fold in both chopped chocolates.{Note: My batter was a tad dry, but once I started forming the dough into cookies, it became more cohesive.}

Line a cookie sheet with parchment paper. For each cookie, measure out about a 1/3 cup of dough. Form each into a ball, place on the cookie sheet, and flatten slightly (to a little less than 1/2-inch thickness). Once all the dough has been measured out, cover the sheet with plastic wrap and chill for about 12 hours. {Note: The longer you chill the dough, the better the flavour!}

When you're ready to bake: Preheat the oven to 400 F. Line another cookie sheet with parchment paper. Place about 4 cookies on the sheet--leave about 1-inch of space between each cookie. Sprinkle with a little bit of Fleur de sel (if using). Bake for 8-11 minutes, or until the cookies are light golden in colour. {Note: My cookies were perfect after 9 minutes.} The cookies may look uncooked in the middle but they will firm up as they cool. Remove the sheet from the oven and allow the cookies to rest for about 8 minutes before transferring them to a cooling rack. 


recipe adapted from Top with Cinnamon

34 comments:

Chung-Ah | Damn Delicious said...

How can you ever rationalize the need to make cookies? It's a way of life!

I can't wait to make these and gobble them all up! Although I should really be putting these aside for holiday gifts!

Rosa's Yummy Yums said...

Terrific! Ginger is such a great addition...

Cheers,

Rosa

Beth said...

It's 8:00 on a Friday night, I'm about to leave to pick up a teenage daughter from the movies, and I'm seriously considering making these cookies tonight. Where you lead, I will follow, Valerie.

Laura (Tutti Dolci) said...

Yes, love is a warm chocolate chip cookie! With 1 tablespoon of vanilla, I have no doubt that these are a winner! :)

Carol | a cup of mascarpone said...

Holy always love your cookies! Valerie, you make cookies look sinfully incredible!!!

Patty said...

Hi Valerie! These are wonderful flavors in a chocolate cookie and your recipe sounds like one I want to try very soon ;-) I wonder if the name buttered pinecone is still available??!!

Sue/the view from great island said...

Whatever you do, keep the chocolate chip cookies coming!

Danielle said...

We never need a reason for cookies! They are a necessity for life~ : ) These look amazing. I would love to try them with the ginger!

Danielle xo

Annie Standing said...

Oh wow these look delicious, I have to make them I love ginger and chocolate together :)

emilialiveslife said...

Chocolate chip cookies are always welcome in the kitchen and I love that you try so many different recipes for them! These look absolutely perfect for fall, for cozy evenings and christmas parties. I simply cannot wait to make them :)

Lauren at Keep It Sweet said...

Please don't apologize, these look amazing on so many levels! And I love the idea of incorporating the fresh ginger with the sugar that way!

Averie @ Averie Cooks said...

They look amazing and love the methodology to them - from the sugars/ginger, how you add things in, the ordering of ingredients; they're not as 'standard' as typical choc chip cookie recipes, i.e. cream the butter/sugars. They definitely have a twist. And 1/3 c dough AND the 400F oven, also fun twists. Love how big and fabulous they look. And your love of CCCookies!

Mercedes said...

What a fabulous combination with the ginger, chocolate and sea salt! I cannot wait to make these myself!

Savory Simple said...

I love that you've added ginger! what a spicy way to kick these up.

www.you-made-that.com said...

Nice twist on a classic cookie Valerie! I do like ginger, not sure of the lure for brown butter yet as it always reminds me of browning my butter too much as a kid :) I'm sure these cookies are delicious and I loved to share a stack with you.

Jen Laceda | Tartine and Apron Strings said...

Valerie, I think Ah Choux is brilliant! Hahaha :)

Ginger and brown butter are two very strong flavours. But I have no doubt in my mind that the two flavours go well together - the spiciness of ginger and the toastiness of brown butter...so splendid! I'd love to have a batch of these now in my cookie jar!

Anna (Hidden Ponies) said...

Oooh, The Kitchen Cardigan, I like that! Although I also love your coy side :) These cookies look incredible!

Grandbabycakes said...

I think this cookie is the most amazing cookie I have ever seen in my entire life. Yep, that's a bold statement but what a true statement. Wow!!!!

Suzanne Perazzini said...

Ginger and chocolate are perfect partners and that photo of the cookie with a piece missing is just genius with all that chocolate oozing out. Yum!

The Café Sucré Farine said...

These look amazing and very addictive. I know that I could never eat just one!

Jenn Kendall said...

oh my gosh these sound absolutely amazing! i adore chocolate chip cookies as well, and these will need to be made soon! i cannot believe all the wonderful flavors you packed in here!

Lisa {Authentic Suburban Gourmet } said...

AMAZING cookies!! Love the combination you put together. Your house probably was the best smelling one on the block!!

Jessica @ Portuguese Girl Cooks said...

You had me at brown butter! These cookies look amazing and I absolutely adore the flecks of salt adorning the top of them. As for your blog name, I think it's a wonderful choice; it's personal and has a great story behind it!

Cake Duchess said...

Sometimes I just need a sweet break and only a cookie can calm my craving-I'd love a few of these tonight, Val xx

Marina@Picnic at Marina said...

All is missing is a cup of coffee... Those cookies are very cute! :)

Judy said...

Love the ginger and chocolate combo! Thanks for sharing!

Erin @ Dinners, Dishes, and Desserts said...

These cookies look like heaven! So thick chewy, chocolatey and gooey - I am in love!

Roxana | Roxana's Home Baking said...

No need to rationalize yourself why the need to make cookies, it's the law, cookies have to be made on a regular bases.
These cookies sound amazing Valerie, perfect for a cold November evening.

Lemons and Anchovies said...

I can't imagine this space being called anything else now, though you came up with some creative names. My options weren't so catchy when I was considering names for my blog.

Love the cookies and love the light on the third image.

Magic of Spice said...

Do chocolate chip cookies really need any rationalization? ;) These are just wonderful...love the flavors here!

Kristy @ the wicked noodle said...

Love that you used ground ginger! I'd assumed it was going to be candied ginger but ground is even better. And I'm so glad you settled on the blog name that you did - it fits your perfectly :-)

vanillasugarblog said...

I can see why this works.
Ginger and chocolate are a good combo.
And yes, your blog has grown (a lot) you should be proud :-)

Valerie said...

Thanks, Donna! :)

Nick Barth said...

I don't know the last time I smelled anything so wonderful as a tablespoon of vanilla stirred into hot brown butter.

 

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