Thursday, May 30, 2019

BROWNED BUTTER CHOCOLATE CHUNK COOKIES with Saigon Cinnamon

I can never have too many chocolate chip cookie recipes. As I've mentioned in the past, you can find great recipes on food websites. I found this recipe on the McCormick Spices website when I was exploring Saigon Cinnamon for a recipe on Spicy Truffles. I always have 'extra' chocolate around, so I have the makings for these Chocolate Chunk Cookies. You can use chocolate chips in place of the chocolate chunks if that's all you have. The Saigon Cinnamon gives these cookies a unique flavor, as does the browned butter. Enjoy!

BROWNED BUTTER CHOCOLATE CHUNK COOKIES WITH SAIGON CINNAMON

Ingredients
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon McCormick Gourmet™ Organic Cinnamon, Ground Saigon
1/2 teaspoon salt
3/4 cup unsalted butter, cut into chunks
3/4 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon McCormick® Pure Vanilla Extract
2 eggs
4 ounces semi-sweet chocolate, coarsely chopped
1 cup chopped pecans, toasted

Directions
Mix flour, baking soda, cinnamon, and salt in medium bowl. Set aside. Melt butter in medium heavy-bottomed saucepan on medium heat. Cook 3 to 4 minutes or until butter forms browned specks on bottom of pan, stirring occasionally. Pour butter into large bowl. Cool slightly. Add sugars and vanilla; mix well. Add eggs; mix until well blended. Stir in flour mixture.

Refrigerate dough about 15 minutes or until cooled to room temperature.

 Preheat oven to 375°F.  Fold chocolate and pecans into dough. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.

Bake 10 to 12 minutes or until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

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