actually, brown butter chocolate chip cookies, a go!
i’m impatiently waiting for the hot brown butter to become cool brown butter, so that i can mangle it with the sugar, eggs, flour and chocolate chips. then, they will actually be brown butter chocolate chip cookies. ah. but first, they will be brown butter chocolate chip cookie dough. it will chill for 12 hours. then i will bake it.
and then, we will have brown butter chocolate chip cookies. but until then, i am impatient.
i found a great recipe for these earlier in the week, while at work. but sadly, because my work audits computer use (and bookmarks), bookmark it i did not. instead, i’ve opted for my favourite chocolate chip cookie recipe, from the NY times, but i replaced the butter with browned butter, which is surprisingly easy to make. it tastes like normal butter, but nutty and rich.
brown butter chocolate chip cookies
adapted liberally from the new york times
3 1/3 cups all purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/3 cups light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons natural vanilla extract
1 1/4 cups bittersweet chocolate disks
brown your butter.
while the butter is browning, measure your sugars and put them in a large bowl
pour the hot butter directly over the sugars, and place in the fridge to cool.
meanwhile, sift flour, baking soda, baking powder and salt into a bowl. Set aside.
using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. If the butter mixture isn’t creamy, then your butter is still too warm.
add eggs, one at a time, mixing well after each addition. stir in the vanilla. reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
drop chocolate pieces in and incorporate them without breaking them. press plastic wrap against dough and refrigerate for 24 hours.
when ready to bake, preheat oven to 350 degrees. grease or line your cookie sheet.
scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 18 to 20 minutes. transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. eat warm, with a big napkin.
speaking from experience, i am of the humble mindset that it really doesn’t make a different whether your chocolate chips, disks or chunks are of the $4/lb variety or the $12/lb variety. and personally, as a student, i’m more inclined to go for the $4/lb variety. while i respect jacques torres, i refuse to spend $12 on a pound of chocolate.