Dinner Roll Variations

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Dinner Roll Variations

Course: Snack

Ingredients

  • ○ 1 cup (227g) unsalted butter, browned
  • ○ 1 cup (200g) brown sugar (light or dark for deeper flavor)
  • ○ ½ cup (100g) granulated sugar
  • ○ 2 large eggs, room temp
  • ○ 1 tbsp vanilla extract
  • ○ 2 ½ cups (315g) all-purpose flour
  • ○ 1 tsp baking soda
  • ○ ¾ tsp salt
  • ○ 1 tsp espresso powder (optional but enhances chocolate)
  • ○ 1 ½–2 cups semi-sweet or dark chocolate chunks or chips
  • ○ Flaky sea salt, for topping

Instructions

  • ○ Brown the Butter:
  • ○ In a saucepan, melt butter over medium heat, stirring until golden brown and
  • nutty smelling. Remove from heat and cool 15–20 minutes.
  • ○ Mix Wet Ingredients:
  • ○ Combine browned butter (scrape in the brown bits too) with brown sugar and
  • white sugar. Mix well.
  • ○ Beat in eggs and vanilla until smooth and slightly lighter in color (2–3 min).
  • ○ Dry Ingredients:
  • ○ In a separate bowl, whisk together flour, baking soda, salt, and optional espresso
  • powder.
  • ○ Add to wet ingredients gradually and mix just until combined.
  • ○ Chocolate Time:
  • ○ Fold in chocolate chunks. Don’t overmix.
  • ○ Chill:
  • ○ For big, crinkly bakery-style cookies, chill dough for 24–48 hours. This deepens
  • flavor and improves texture.
  • ○ Shape & Bake:
  • ○ Scoop into 4–5 oz balls (~¼–⅓ cup per cookie). Place spaced out on
  • parchment-lined trays.
  • ○ Optional: Press a few extra chocolate chunks on top for looks.
  • ○ Bake at 375°F (190°C) for 12–15 minutes, until edges are golden and centers are
  • just set but soft.
  • ○ Finish:
  • ○ Sprinkle with flaky sea salt right out of the oven.
  • ○ Let cool on pan 5–10 minutes, then transfer to a rack.
  • ●

Notes

● Gourmet Brown Butter Chocolate Chip Cookies (4–5 oz each)
YIELD: ~10 large cookies
○ These spread a bit due to brown butter, so chilled dough is key for a thick center.
○ The wrinkled look comes from high fat + large size + cooling slightly on the tray
before transferring.
○ For an even gooier center, underbake slightly and let them finish setting on the
hot pan.