Wednesday, August 28, 2013

Favorite Chocolate Chip Cookies

I've finally found a chocolate chip cookie recipe that I love.

More importantly...I can actually make these.


See, when it comes to baking, cookies are my nemesis. They never turn quite right... too crunchy,  too bland, too under-baked...never a success.

This recipe restored my faith in baking cookies.  If I ever become a mother,  my children will know the joy of freshly baked chocolate chip cookies.

These cookies bake up big,  with a crunchy exterior and a chewy middle, and bonus! the recipe uses melted butter instead of softened butter,  so for those of us who rarely plan ahead (aka me) this truly is the perfect cookie recipe.

Give it a try!

Brown Butter Chocolate Chip Cookies
adapted from Cook's Illustrated Perfect Chocolate Chip Cookie

1¾ cups unbleached all-purpose flour (8¾ ounces)
½ teaspoon baking soda
14 tablespoons (7 ounces) unsalted butter, divided
¾ cup (5¼ ounces) dark brown sugar
½ cup (3½ ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 egg
1 egg yolk
1¼ cups semisweet chocolate chips


1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

2. Heat 10 tablespoons of the butter in a  stainless steel skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Pour the browned butter to a large bowl and stir the remaining 4 tablespoons butter into the hot browned butter until completely melted.

3. While the butter cools slightly, whisk together flour and baking soda in a separate bowl.

4. To the butter, add sugars, salt, and vanilla and whisk until fully combined. Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds.

5. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny.

6. Gently stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips.

5. Scoop the dough into 8 even portions (balls should be about 3 tablespoons each) and arrange them 2 inches apart on the parchment lined baking sheet. (You'll have enough for 16 cookies/2 baking sheets)

6. Bake one sheet at a time, until the cookies are golden brown but still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating the baking sheet halfway through baking. Place the baking sheet onto a wire rack and allow cookies to set 5-10 minutes before removing from baking sheet.

Store in an airtight container to preserve the crunchy, chewy, chocolately, toffee goodness.

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