Alex DeBrincat’s Cranberry Chocolate Chip Cookies
Alex DeBrincat is a dynamic winger known for his goal-scoring prowess, lightning-quick release, and relentless energy on the ice. A fan favorite in the NHL, DeBrincat’s skill and determination make him a standout player every time he hits the rink.
To honor DeBrincat’s electrifying style and dedication, we’ve crafted "DeBrincat's Chocolate Chip Cookies." These chewy, rich treats combine the perfect mix of chocolate chips and a satisfying crunch, making them an ideal dessert for hockey fans. Whether you’re watching the game or enjoying a cozy night in, these cookies are sure to be a crowd-pleaser!
Ingredients
For the Brown Butter:
1 cup (2 sticks) unsalted butter
For the Cookies:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)
1/2 cup chopped pecans
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1/2 cup dried cranberries
Direction
Prepare the brown butter:
In a medium saucepan, melt the butter over medium heat, stirring constantly. Once melted, continue to cook until the butter turns golden brown and develops a nutty/toffee aroma. Remove from heat and pour into a heatproof bowl to cool slightly.
Mix the dry ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Combine the wet ingredients:
In a separate large bowl, mix the cooled brown butter, granulated sugar, and dark brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using).
Bring it all together:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped pecans, dark chocolate chips, white chocolate chips, and dried cranberries. Cover the dough and refrigerate for at least 1 hour (or overnight for enhanced flavor).
Bake the cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake:
Bake for 10–12 minutes or until the edges are golden brown and the centers look slightly underbaked. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.