The cookies came out quite delicious! Actually, truth be told, I almost didn’t have any dough to bake them because my Hubby and I were standing over the bowl of it and “tasting” it… We just couldn’t stop! It was so good! Different than any other we had before. It has a very deep chocolate flavor and nuttiness from the brown butter. Who ever came up with the concept of browning the butter for cookie is a genius!
|From crummy dough to a delicious cookie!|
Brown Butter Chocolate Chip Cookies
1 c ( 2 sticks ) unsalted butter
1 1/4 c packed light brown sugar
1/2 c granulated sugar
1 large egg
1 large egg yolk
2 1/4 c flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 1/2 c semi-sweet chocolate chips
Line a cookie sheet with parchment paper, foil or silpat. Set aside.
Place butter in a medium saucepan and brown. My tip on browning butter: set the heat to medium and let the butter melt; it will be splattering so you may want to put the lid on but leave a small crack open; you can swirl the saucepan once in a while; as soon as the butter calms down and the noise dies down – start watching the butter, it will brown quickly from this point; the nutty fragrance and dark brown color is what you want.
Take of the heat and let cool for few minutes.
To distract yourself, place egg and egg yolk in a small measuring cup and slightly beat with a fork. Set aside.
In a medium mixing bowl, whisk together the dry ingredients ( flour, soda and salt ). Set aside.
Pour the butter in a large mixing bowl and let cool few more minutes. Add brown sugar and granulated sugar and mix on low or “stir” ( for those with standing mixers ).
Add the eggs and vanilla and mix until smooth, about 1 minute.
Now switch to a wooden spoon or a spatula. Add the dry ingredients all at once, following by the chocolate chips. Now gently fold it all in, until a uniform dough form. It will be quite dry and crummy. Place the dough in the fridge for 1 hour.
Preheat your oven to 350 degrees.
Scoop the dough out with a cookie scoop or a tablespoon and roll into a ball in your hands. Place on a prepared cookie sheet.
Bake for 5 minutes, pulled it out, flatten the cookies with the back of a metal spatula and return to the oven.
Bake additional 5 – 6 minutes. Cool on a sheet for 1 minute and transfer to a wire rack to cool completely.
source: Crunchy Creamy Sweet original recipe