Browned Butter Chocolate Chip Cookies

Mayberry-esque after school tales of warm cookies and cold milk, aren’t mine. In my world cookies were for Christmas; fruit, yogurt, and cheese were snacks. I never quite developed a sensory memory for the ubiquitous toll house. Instead of invoking memories of backyard tag, championship games, and mom with flour dusted apron, I’ve been a bit bored by them. >em>Until Now. This is not my recipe. It came to me by way of a third-party. I have been told it was created by Cook’s Illustrated. It doesn’t surprise me in the least bit. This cookie is filled with notes of toffee, enough salt to tease your palate, the bite of bitter chocolate and manages to be both soft and crispy. The recipe is a bit fussy, but worth it. trust me….

Browned Butter Chocolate Chip Cookies
makes 16
from cook’s illustrated and only v.slightly changed

1 3/4 cups all purpose flour
1/2 tsp baking soda
14 Tbs unsalted butter–divided
1/2 cup granulated sugar
3/4 cup dark brown sugar-firmly packed
1 tsp kosher salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 1/4 cup bittersweet chocolate chips
3/4 cups toasted walnut halves

Heat oven to 375F. Line baking sheets with parchment paper. Whisk flour and baking soda in a bowl and set aside. Heat 10 Tbs of butter in a skillet over medium heat, swirling continually, until it becomes a dark golden brown and it smells a bit toffee like. This should take about 3-5 minutes…the larger the skillet, the quicker the reaction. Remove from heat and pour butter into mixing bowl. Add the remaining butter and stir until it is melted. Add the sugars, salt and vanilla to the bowl and hand-whisk until mixed well. Add egg and egg yolk and whisk until smooth and begins to lighten in color a bit. Let rest for 3 minutes. whisk again for 30 seconds and let rest for 3 minutes. Do this procedure 2 more times. Use a wooden spoon or spatula to stir in the flour mixture so that it is just combined–do not over-mix. Stir in chocolate and nuts. Scoop out large balls (about 3 Tbs) onto to the parchment, placing about 2″ apart. Bake for about 10-14 minutes or until the edges are slightly browned. Cool on wire rack.

*the original recipe calls for table salt, semi -sweet chips or chunks and chopped pecans or walnuts. i prefer kosher salt, bittersweet (60-70% cocoa solids) and large pieces of walnut which is why i inserted them into the recipe. try it both ways and decide for yourself!

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