Brown Butter Chocolate Chip Cookies
October 19, 2010 § 1 Comment
Continuing my attempt to get this ridiculous backlog of recipes/posts up here, let’s shift gears and move from dinner on to dessert. I came across this cookie recipe while browsing through the very long list of food blogs I frequent, and decided that it was sufficiently different from my standard chocolate chip cookie recipe that it would be worth trying. (…no but who am I kidding, you really never need an excuse to try a new cookie recipe!) They turned out great, disappeared quickly, and the dough was pretty delicious too, which is always a plus, because who doesn’t sneak a spoonful or three of cookie dough before you bake it? So, without further ado, here’s the recipe.
Brown Butter Chocolate Chip Cookies
(taken from Macheesmo, again; thanks Nick! original recipe here)
2 1/4 c bread flour
1 tsp baking soda
1 tsp salt
1 c unsalted butter
1/4 c sugar
1 1/4 c dark brown sugar
1 tbsp half-and-half or heavy cream
1 tbsp lemon juice
1 1/2 tsp vanilla extract
1 egg yolk
2 c chocolate chips
First off, yes, bread flour *is* correct. All-purpose would do, but you’d lose some of the texture that bread flour gives the cookies.
So, to start, mix the flour, baking soda, and salt in a bowl and set that aside.
**Also, because I somehow always end up putting the wrong set of ingredients in the large bowl, you’ll be folding this flour mixture into the rest of your ingredients — so you can use a reasonably small bowl for this step and then use a larger bowl down the line (I’ll remind you when we get there, don’t worry!).
Now you are going to brown your butter. This is not difficult. You’ll put it into a medium pot over medium-low heat, and let it melt; once it’s melted, turn down the heat to low and start whisking it once a minute-ish. It’ll separate out and will eventually start to brown. You’ll know this is happening when it starts smelling different, slightly nutty, and turns “brown.” I put the quotation marks there because I think really it’s more of a tawny color, sort of golden-brown, so you shouldn’t really expect to see deep brown colors or anything like that.
When you get here, take it off the heat and let it cool for a couple minutes. Then add in your sugars and give it a good stir to mix them in. Also, try to keep yourself from devouring the whole mixture; it smells divine but probably would not taste very good (yet!!).
Let this cool quite a bit. You’ll be adding eggs to this and if it’s hot, you could end up with cooked eggs in your cookie dough, which would be more than a little gross.
So, as your butter/sugar mixture is cooling, transfer it to a bowl (this is when you want to use a large bowl!) and start creaming it together. We did it by hand, and it didn’t take too long. It’ll turn a nice caramel-y color eventually, and start getting a little fluffy.
Add the egg and the egg yolk. Beat them in well, and then add the vanilla, half-and-half, and lemon juice, and mix them in thoroughly.
Now you’ll start adding your flour mixture to the butter/sugar/everything else mixture. Add it in a few batches, stirring in each one before you add the next.
When your flour is totally combined with everything else, add in your chocolate chips.
Are you ready for the sexiest cookie dough you’ve ever seen? Are you? I don’t think you are, but I’ll give it to you anyway…
You’ll need to chill this dough before you bake your cookies. Put some plastic wrap over the bowl and pop it in the fridge for a couple hours. And if you can’t wait for cookies, I assure you the dough is marvelous on its own…
If you do manage to let at least some of your dough get nice and chilled, good for you! Wicked self-restraint, that. Line a couple baking sheets with parchment paper and preheat your oven to 350. Form the dough into balls, as big or small as you want. We opted to go on the small side, and ended up with little bite-sized chunks of heaven.
Bake them for 9-10 minutes. When they’re done, pull them out; restrain yourself for just a couple minutes (have your crewmates lash you to the mast if you have to) to let them cool, and then dig in.
The obligatory bite shot: