The Fellowship of Bakers and Magic by J. Penner is a cozy fantasy novel that blends magic, adventure, and the art of baking. I read the book early October when I really wanted to read something cozy and heart-warming. When I heard this book was fantasy meets The Great British Bakeoff, I was immediately sold.
In the book, we follow Arleta Starstone, a highly skilled, magic less baker, as she enters the prestigious Elven Baking Battle. Plagued with self doubt, Arleta must prove to everyone, and most importantly to herself, that she is worthy of success, love, and celebration. J. Penner has an incredible ability of capturing and immersing us in this beautiful world of characters and magic. Her description of each delightful baked good had me drooling and craving for more with every word. During one of the competitions, Arleta made sea salt, browned butter chocolate chunk cookies. She knew it was an orc favorite and a reliable market sell out. I was so thrilled to find that the author had included recipes at the end of the book for us to try at home.
This recipe comes directly from J. Penner’s book and if you have tried her recipe before, let me know! Her recipe makes for the most perfect balance of salty, sweet, and utterly magical salted brown butter chocolate chip cookies. Inspired by the whimsical world of The Fellowship of Bakers and Magic, where baking is an art and a form of magic, these cookies are not only delicious but have a little extra charm baked right in. Whether you’re in need of a comforting treat or something to boost your baking confidence, these cookies are sure to satisfy!
FAQs About Salted Brown Butter Chocolate Chip Cookies:
Can I use salted butter instead of unsalted butter?
For the best flavor, I recommend using unsalted butter so you can control the amount of salt in the recipe.
Can I freeze the cookie dough?
Yes! You can freeze the dough for up to 3 months. Just scoop the dough into balls and freeze them on a baking sheet before transferring them to a freezer-safe bag or container. Bake straight from the freezer, adding an extra minute or two to the baking time.
Why should I chill the dough?
Chilling the dough helps the cookies maintain their shape during baking and results in a thicker, chewier texture. It also allows the flavors to develop more fully.
The Fellowship of Bakers and Magic: Salted Brown Butter Chocolate Chip Cookies
Equipment
- Half sheet pan
- Parchment paper
Ingredients
- 227 grams unsalted butter (1 cup)
- 150 grams all-purpose flour (1 1/4 cup)
- 150 grams bread flour (1 1/4 cup)
- 1 tsp baking soda
- 1 tsp baking soda
- 151 grams granulated white sugar (3/4 cup)
- 260 grams light brown sugar (1 1/4 cup)
- 3/4 tsp kosher salt
- 1 tbsp vanilla extract
- 1 large whole egg room temperature
- 1 large egg yolk room temperature
- 340 grams semi-sweet chocolate chopped
- maldon salt for topping
Instructions
Brown Butter
- Take 3/4 of the unsalted butter and place it in a saucepan over medium-high heat. Once melted, stir occasionally until it emits a nutty aroma and the milk solids at the bottom of the pan become golden brown, approximately 6-8 minutes.
- Remove from the heat and stir in the remaining butter and until combined. Refrigerate for 15 minutes before moving to the next step.
Cookie Batter
- In a bowl, combine the all-purpose flour, bread flour, baking soda, and baking powder and set aside.
- In a bowl of stand mixer fitted with a paddle attachment, combine the chilled brown butter, granulated white sugar, light brown sugar, salt, and vanilla. Mix on medium low speed until well combined.
- Add the whole egg and egg yolk and mix for another 30 seconds until well combined on medium speed. Let the mixture rest for 3 minutes and repeat the process of mixing for 30 seconds and resting for 3 minutes. Repeat this process twice.
- Gradually add the flour mixture in 2-3 additions while mixing on low speed. Add the chopped chocolate in with the last addition of flour and mix just until combined. Leave a handful of chopped chocolate aside to top the cookies later.
- With a portion scoop, portion the cookie dough onto a sheet pan and refrigerate for up to 48 hours (30 minutes minimum), covered.
Baking
- Preheat the oven to 375F with the baking rack set in the middle of the oven. Prepare a baking sheet with parchment paper and set aside.
- Place the cookie balls 2-3 inches away from each other on the prepared baking sheet. Top each with some chopped chocolate and Maldon flakey salt.
- Bake for 12-15 minutes until the edges are golden brown. Remove from the oven and allow it to cool for a few minutes before transferring to a cooling rack.
Notes
Baking Tips:
- Chill the Dough: Chilling your cookie dough helps to create thicker cookies with a chewy texture, and it allows the flavors to develop more fully.
- Flakey Sea Salt: Don’t skip the sprinkle of sea salt on top! It enhances the flavor and creates a delightful salty-sweet contrast.
- Use High-Quality Chocolate: The better the chocolate, the better the cookies will taste. Opt for high-quality semi-sweet chocolate for the best results. I preferred chopping the chocolate instead of buying chocolate chips.
Why You’ll Love These Salted Brown Butter Chocolate Chip Cookies:
- Rich Flavor: The browned butter adds a deep, nutty flavor to these cookies, taking them to the next level.
- Perfect Balance of Sweet & Salty: A touch of sea salt enhances the chocolate and gives these cookies a delightful contrast of flavors.
- Chewy & Gooey: These cookies are perfectly chewy in the center with a slight crisp around the edges.
- Easy to Make: This simple recipe is perfect for beginners and seasoned bakers alike.
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