very good chocolate chip cookies

this is my type of cookie.  complex, nutty sweetness, perfect crust to chew ration, and lots of chocolate and nuts, but not too much.  the secret here is to brown the butter before creaming it with the sugar and anything with brown butter is better, in my opinion.  i wonder how it will effect the texture if i rechill the brown butter and then let it come back to room temp before creaming, but that might take too long for me.  a pinch of sea salt on top balances the sweetness out and before you know it, the plate is empty.

(brown butter) chocolate chip cookies

adapted from cookies cook’s illustrated via eatliverun

1 3/4 c all purpose flour

1/2 tsp baking soda

14 tbsp (!) unsalted butter

1/2 c granulated sugar

3/4 c brown sugar (i used light, but dark is recommended)

1 tsp salt

2 tsp vanilla

1 lrg egg

1 lrg egg yolk

1 1/4 cup chocolate chips (i just dumped in about half the bag)

3/4 c chopped nuts (i used walnuts)

sea salt for sprinkling

preheat the oven to 375 and line two baking sheets with parchment or buttered foil.

in a bowl, whisk together the flour and baking soda.

in a pot, add 10 tbsp of the butter and heat over med or med-high heat.  the butter should start to take on a nutty color and aroma after a few minutes, swirling it around to keep the butter moving.  watch it and make sure it doesn’t burn since that would be so sad.  transfer to a heat proof bowl and add the last 4 tbsp of butter and stir until melted.

add the sugars, salt, and vanilla to the butter and whisk to combine.  add the egg and yolk, whisking for about 30 seconds.  let the batter rest for 3 minutes and whisk again for 30 seconds.  repeat this 3 more times.  (not too sure what exactly this does but i think it helps produce a more tender cookie.)

add the flour mixture to the butter mixture until just combined.  fold in the chocolate chips and nuts.  scoop out the dough (2-3 tbsp) and space the cookies out about 2 inches.  the batter is pretty soft at this point.  sprinkle with coarse sea salt.  bake 10-12 minutes, rotating the pans halfway.

*note- i chilled the dough between batches and the second batch came out better shaped and rose a teeny bit higher so maybe you should do that.

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