Browned Butter Mascarpone Chocolate Chunk Cookies

Browned Butter Mascarpone Chocolate Chunk Cookies flaunt perfectly crisp edges and a melt-in-your-mouth, chewy centre, stuffed with dark chocolate chunks.

Hey guys!! Today, I bring you an addictive batch of Browned Butter Mascarpone Chocolate Chunk Cookies and an amazing tip for perfect cookie dough.

I'm talking vacuum sealed cookie dough! Tell me you had not heard about this before and that I am about to blow your mind. Say it!! SAY IT!!

The idea originates from Kamozawa and Talbot, the authors of some of my favourite food-related books and blog (see book links below - and no, this is not a sponsored post). I first heard about the Ideas in Food blog from Chef Massey, the cutest, littlest, sweetest thing to don a chef's coat. She was my very first instructor back when I had the crazy idea to enrol in part-time culinary school. Her passion for the culinary arts made learning hella fun and that laugh, oh that infectious laugh. But, as usual, I digress...

You have likely heard about, baked and enjoyed (a million times over) the ever popular Jacques Torres Cookie recipe? The secret to his recipe is dough that has been chilled for twenty-four to thirty-six hours. This allows the dough to hydrate, which in turn produces a more complex flavour. Now, chilling overnight is great for those who are able to keep their cookie monster in check, but for the rest of us, Kamozawa's vacuum sealing technique is simply GENIUS.

The idea is that the low pressure created by vacuum sealing the dough, speeds up the interaction between the fats and starches in the dough, causing the starch in the flour to hydrate.

I simply had to try it...

• First, I whipped up a batch of my Browned Butter Mascarpone Chocolate Chunk Cookies, adapted from the recipe used in my Tre Stelle post. 

• Next, I separated the dough into three portions:
  • the first, I promptly vacuum sealed and stored in the fridge, while the oven pre-heated.
  • the second, I scooped onto a baking sheet and refrigerated.
  • the third, I placed in an airtight container and chilled for 36 hours.

My tests weren't nearly as involved as in the book, nor do I have the high tech equipment that was used. Still, it wasn't long before the dough began to change colour - you can see the deep, rich tones in the top and bottom left photos above and below. The resulting cookies were a perfect balance of golden tone, crisp, caramelized edges and a compact, chewy-chocolatey centre.

Vacuum Sealed (left) Traditional (right)

Don't be confused by the batter with chocolate chips and the finished cookies with chocolate chunks - I did a few batches at different times. Unfortunately, because I do most of my baking at night, I don't always have very good process shots to share. 🙁 But, I'm sure you get the gist. Plus, these babies did not last very long.

The cookies all tasted great, but this batch, according to my taste testers, stood out from the others. It certainly didn't hurt that I used browned butter AND mascarpone AND one of my favourite 70% dark couverture AND Rodelle vanilla beans! YUMMMMMMMMMM... Oh, and some of us sprinkled a little smoked sea salt on the still warm cookies because, well... we could. 😉

If you own a vacuum sealer, do give this a try - you will not regret it! Another thing I suggest you try is browned butter. I make a batch every weekend and use it on toast and in my baking (including buttercream) quite a bit. If only for the experience of having your home fill with that deep, nutty aroma, I strongly suggest you make some right this minute. No pressure though, this technique should work perfectly well with your favourite cookie recipe.

So tell me, were you previously aware of this technique, or the endlessly inspiring blog, Ideas In Food? Talk to me, I'm listening...

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.

Print Recipe

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Course: Dessert

Cuisine: Cookies

Servings: 20

Author: i sugar coat it!

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!

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