On to the plate

Experimenting with flavours, colours and style of food served at our place

Ginger & Brown Butter Chocolate Chunk Goodness

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Yay, I finally made brown butter. There are so many recipes that I could choose, so many. But I chose these Ginger Chocolate Chunk hunks of cookie. I read the recipe during the Christmas holidays and had it earmarked for my brand new Silpat mats which Mr Fussy put with my Christmas present (thanks to me ordering them).


I actually wasn’t sure if I might have burnt the butter. I’ve never made it before. But from what I’d read I’d “know”. But how? So the night after making the cookie dough I went through YouTube watching how others made it. Gosh there are so many ways. Well essentially they are all the same, but whether you put it into another bowl after it’s browned, and whether you put it through a sieve. Well all those things seem to be up to the individual. So I just did what I thought was right. For better or worse.



I mostly followed the recipe I used for the Chocolate Pistachio Cookies by David Lebovitz. I left the dough overnight in the fridge and rolled the dough and sliced it rather than rolling balls, flattening them and then leaving the ready made cookies in the fridge for 12 hours. I just don’t have that sort of space to do that.


Anyway, this recipe can be found here. I’m copying it word-for-word despite having changed the method as described above.

Ginger & Brown Butter Chocolate Chunk Cookies


  • 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)


  • 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.

My Notes:

I used Whittaker’s 72% ad 62% chocolate.

I left the cookies on the tray until they had cooled before moving them to a cooling rack.

My temperature was 190 degrees Celsius for 11 minutes. I turned the rack part way through baking.

I got 15 cookies.


The Ginger is subtle. Though Mr Fussy said his last mouthful (of the cookie we shared) had a bit of ginger in it, so he got was pleasantly surprised. As for whether these cookies “cut the mustard”, he said they were good, but didn’t stand out above any other chocolate chip cookie.

I love how the chocolate is still melted even when the cookie is properly cool. So while I have the Rhubarb Crumb Topped muffins for my lunches this week, Mr Fussy has these cookies.


Last word belongs to the Silpat mats. Mr Fussy has used them numerous time or fries or battered fish, but this was my first time for baking. I was pleased with how the bottom of the cookies baked. And more so the Buttermilk Scones I made for lunch too. There was so much frozen berries in them, so a high content of moisture, but the bottoms were still nicely browned and baked.


One thought on “Ginger & Brown Butter Chocolate Chunk Goodness

  1. Pingback: Uncooked Cookies | familyrecipebooks

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