What's in a Name? That which we call a Cookie by any other name.... with so many variations and nuances just in the Large Chocolate Chunk Cookie genre alone, let's not even *bitchyrealityTVvoice* taaaalk about cookies of other textures or sizes. Kids, let's focus today in play. We're zoning in on large Chocolate Chunk Cookies and within that, narrowing it down to ones using browned butter (VS creaming it or just melting butter straight). You know how you know a food group in general has reached an exalted status? When it inspires divisive debates on not only where has "the best XXX in Place ZYX (haha my chinese initials)" but also on what constitutes the best version of this particular food. Taste, and "best", is always subjective, but keep an open mind and you may just discover another version of something hardwired in your mind, or see things with fresh eyes like Andy Grammar croons, suddenly in love with a stranger...
Well, isn't re-discovery just the antidote needed for everyday life? :b
When developing this recipe, I had pictured this sinful ratchet of a cookie - something that was crisped and caramelized along the edges, fudgy and gooey in the centre, with nutty, toffee notes just ringing throughout the dough, which also happens to be rich with an obscene amount of molten dark chocolate rivulets. Yes, this is in-yo-face. Like nouveau riche clad in monogram designer pieces from head to toe, the logos flashing at every turn. You can't miss it. They're also cookies of a flatter variety, not the huge humps with severely underbaked centres. Okay, let's get straight to how we're doubling up on that browned butter flavour, and how this doesn't require waiting 24 hours for your cookie dough to develop flavour.
130g unsalted butter
water, as needed (read step 2)
30 to 35g red miso
pinch of instant espresso powder (optional)
1 teaspoon vanilla extract
6g milk powder
70g dark brown sugar
70g white sugar
1/2 teaspoon baking soda
150g all-purpose flour
150g dark chocolate chunks
toasted sesame seeds for garnish