Browned-Butter Milk Chocolate Chunk Cookies with Rum-Soaked Raisins

Browned Butter Makes a Difference

browned butter milk chocolate cookie

Browning butter is a great trick for giving cookies a slightly nutty background flavor, and the fact that the butter is melted means the cookies are extra-chewy. You can use just dark raisins for these cookies if you like, but the combination of golden and dark raisins adds to the sophisticated take in this Browned-Butter Milk Chocolate Chunk Cookies with Rum-Soaked Raisins. If you brown the butter in a large enough saucepan (we used a 2½-quart), you can make the entire recipe in that one pot, which makes for easy cleanup.

milk chocolate chunk cookie

Browned-Butter Milk Chocolate Chunk Cookies with Rum-Soaked Raisins
Makes: Makes about 18 cookies
  • 1⅓ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup plus 2 tablespoons (1¼ sticks) unsalted butter, cut into pieces
  • ½-inch size chunks
  • ¼ cup dark raisins
  • ¼ cup golden raisins
  • ¼ cup gold rum
  • 1 cup firmly packed light brown sugar
  • ½ teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 6 ounces milk chocolate, such as Callebaut or Valrhona Jivara, cut into ¼-inch to ½-inch size chunks
  1. Whisk flour, baking soda and salt together in a small bowl to aerate and combine.
  2. Melt the butter in a 2 ½ to 3-quart saucepan over medium heat and continue to cook until it has browned, but do not let the milk solids burn. Cool until just barely warm to the touch. Meanwhile combine the raisins and rum in a microwave-safe bowl and microwave on high power for 10 seconds. Allow to cool.
  3. Whisk together the cooled browned butter and brown sugar until combined. Whisk in vanilla, then egg, blending well. Stir in flour mixture, mixing just until blended, then fold in the milk chocolate chunks and the raisins, including any rum. Chill dough for at least 2 hours or overnight. (You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding).
  4. Position racks in upper and lower third of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  5. Drop dough by 2 tablespoonful amounts; the cookies should also be about 2 inches apart.
  6. Bake for about 12 to 15 minutes or until edges have just begun to turn golden brown and the centers are a bit lighter in color and still a little soft to the touch. They will firm up upon cooling. Place sheets on racks to cool cookies completely.
  7. Store cookies in single layers separated by parchment in airtight containers at room temperature for up to 4 days.

Bakepedia Tips

  • For evenly portioned cookies we used a #40 Zeroll food disher for “dropping” them onto our prepared pans. (This looks like an ice cream scoop and has a volume of about 2 tablespoons).

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