Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And this fattening gem is from !

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This is about the same as the other recipe I had made, just with a few variations in it.

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INGREDIENTS

1 cup bread flour

¾ cup all-purpose flour

2 teaspoons kosher salt

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter

Roughly 1/4 cup BACON fat

1 cup dark brown sugar

½ cup white sugar

2 teaspoons vanilla extract

2 teaspoon espresso powder

1/4 cup of cocoa powder

1 large egg

1 large egg yolk both at room temp

6 ounces semisweet chocolate

6 ounces dark chocolate

2 shots worth of rum

PREPARATION

Preheat the oven to 425F. (if cooking right away)

In a medium bowl, sift together the flours, salt, and baking soda. Set aside.

In a medium light-bottomed saucepan, add the butter and melt over medium heat.

Bring the butter to a boil, stirring occasionally. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy and difficult to see, so keep a close eye on it.

Once the butter has turned a nice nutty brown, remove from the heat and pour into a liquid measuring cup to stop the cooking. Give it a stir and add enough BACON fat to the butter to bring it back up to 1 cup of liquid. You can use water to top it off or even just add some more butter in. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.

In a large bowl, add the sugars and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes at least, scraping down the sides a few times.

Add the egg and yolk and beat lightly and on low speed until combined. Then add the vanilla and rum and mix some more until combined.

This method will make a chewy cookie that was crispy on the outside.

Mix the dry ingredients in a bowl. Add the dry ingredients, about ⅓ of the mixture at a time. Once all the dry is mixed in, mix everything on medium speed for a minute or two.

Then using a wooden spoon, fold the chocolate chips and chunks into the dough

I left them in the mixing bowl, covered it and put it in the fridge until it hardened a bit. After that I pre rolled them into equal sized balls and put them back into the fridge.

For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight. Put them into the freezer for a few hours either way before you bake them.

When you're ready to bake them, space them out evenly and sprinkle a little bit of salt on top. Bake for around 10-12 minutes.

Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.

Enjoy!