Thursday, March 10, 2011

Browned Butter Chocolate Chip Cookies

The best chocolate chip cookie recipe. Ever.
Browned Butter Chocolate Chip Cookies
2 sticks butter
1/4 c. sugar
1 1/4 c. brown sugar
1 egg
1 egg yolk
2 T. cream (or milk)
2 tsp. vanilla
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 c. chocolate chips
Brown the butter in a sauce pan. (If you've never done this before, basically put it in a pan, let it boil and watch it the whole time. Stir occasionally. It'll start to foam and rise, and that's when it has browned, so remove it from the heat. It should be carmel colored and have little brown bits in the bottom.) Pour browned butter into mixer (make sure you get all those brown bits... that is the flavor), add sugars and mix well. Add egg, yolk, cream, and vanilla. Mix. Add flour, salt, and baking soda. Mix in chocolate chips. Bake 375, 10-15 min. until tops are golden brown. Yields: not enough cookies, double it!
Here are some tips I learned when making these cookies. First, I double the recipe for sure and cut out a half stick of butter, and it's still plenty of butter - so no worries! Also, I found it needs a little more flour than this recipe calls for, so I add more slowly until its thicker like cookie dough should be (it also thickens as it cools so be careful!) Last, before you add the chocolate chips, cool the dough completely. I usually pop my Bosch bowl in the fridge for about 10 minutes. Otherwise the chocolate chips start melting into the dough.

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