Monday, August 11, 2014
Brown Butter Chocolate Chip Cookies
It was a Sunday afternoon and I was craving cookies. I'm sure you know the feeling. I mentioned this to one of my family members and was asked, "Then, why don't you go buy some?" Egads! The very thought! No, no, a thousand times no! When I say I'm craving cookies, I don't mean that I'm craving some mass-produced, trans-fat loaded, disc with ingredients I can't even pronounce. I want fresh, hot-out-of-the-oven, buttery, chewy, flavor loaded mouthfuls of delight. Now that's a cookie!
So, now that we have that out of the way, I went looking for the perfect recipe to satisfy my desires. I was in the mood for chocolate chip and just happened to come across a link to these Brown Butter Chocolate Chip Cookies, created by Joy the Baker. Once I saw them, I couldn't resist. Must . . . make . . . now!!! I made a few changes to the recipe, such as leaving out the molasses (I didn't have any), omitting the pecans (allergies), and using milk chocolate chips (since I didn't have semisweet). I also ended up chilling the dough for two hours, instead of only 30 minutes, but that was only because I was too lazy to bake them at the 30-minute mark.
These cookies were fantastic! I loved that they held their shape in my oven and didn't flatten out. The result was crispy on the outside, chewiness in the middle, and that lovely caramelly flavor from the browned butter. Although they still don't top my favorite chocolate chip cookie recipe HERE, I have to admit that they are delicious indeed. Craving satisfied!
Brown Butter Chocolate Chip Cookies (slightly adapted from Joy the Baker)
2 1/4 cups all-purpose flour
1 teaspoon salt (I decreased this to 3/4 tsp.)
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon molasses (I omitted this)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 cup bittersweet chocolate chips (I used milk chocolate chips)
Brown 1/2 cup of the butter and then let cool for 20 minutes. Cream the brown sugar with the remaining 1/2 cup of butter until light and fluffy. Add the vanilla and mix well. Beat in the browned butter (brown bits and all) and granulated sugar. Beat in the egg and egg yolk. Mix in the flour, baking soda, and salt, until well incorporated, then mix in the chocolate chips. Wrap the dough in waxed paper and chill for at least 30 minutes.
Form the dough into small balls and bake at 350F for 12-14 minutes (I baked them for 13 minutes, then left them in the turned-off oven for 1 minute more). Let cool on baking sheet for a few minutes before cooling completely or eating.