These take a little more time than basic chocolate chip cookies, but it’s worth it
Millionaire cookies
Description
My husband named these cookies Millionaires because blonde chocolate is expensive and hard to find (pistachios ain't cheap either), but they're really just a type of chocolate chip cookie. Blonde chocolate is real chocolate, somewhere between real white chocolate and milk chocolate, but has a butterscotch-like flavor. You can find it online via the wonderful people at vanillafoodcompany.ca or at specialty chocolate/baking shops. The good news though is that this recipe works well with milk or dark chocolate chunks too, they just won't have as much of a butterscotch flavor, but the browned butter is still amazing. And you can use whatever type of nuts you prefer (or skip them all together).
Ingredients
Instructions
-
Preheat oven to 375 degrees and adjust oven racks to center positions. Line two baking sheets with parchment paper.Â
Whisk flour and baking soda in a medium bowl.
-
Heat 140 grams of butter (or 10 table spoons) in a small skillet (avoid using a dark colored skillet for this since the dark color makes it hard to see what color the butter is as it browns) over medium-high heat until it melts. Continue cooking, swirling the pan, until butter is deep golden and nutty smelling, about 2-3 minutes more. Off heat and pour butter into a large, heat proof bowl and stir remaining butter into the hot butter, stirring until completely melted.
-
Add both sugars, salt and vanilla to butter and whisk until fully incorporated. Add egg and yolk and whisk until smooth, about 30 seconds. Let stand about 3 minutes, then whisk again for 30 seconds. Repeat process 2 more times, until mixture is smooth and shiny, it'll be thick. Add flour mixture and stir with a spoon until flour is just incorporated. Add chocolate and nuts, if using. Give dough one more stir to ensure flours is all incorporated.Â
-
Using a cookie scoop or two spoons, scoop dough into about a tablespoon and a half and roll into a ball. Place on baking sheets about an inch apart. Bake until the edges are golden and centers are still puffy, 10-14 minutes, rotating trays half way through. Transfer sheets to wire racks and cool.