foodie adventures: brown butter chocolate chip cookies
ok, internets, we have gots to have a talk about these cookies.
i consider myself a cookie connoisseur - i love them more than i'm really comfortable admitting in public...and i've tried at least a million different recipes. a few years ago, i thought i'd finally found the perfect chocolate chip cookie recipe, and until a few weeks ago, i quite happily and regularly made that recipe - blithely unaware that i was not, in fact, making the best chocolate chip cookies imaginable. then i found this recipe from joy the baker (that woman is a baking genius!), and my world changed. since then, i have made these cookies 4 times in less than a month...try them at your own peril (recipe below).
The Best Brown Butter Chocolate Chip Cookies - adapted from Joy the Baker
1 c. (16 tablespoons) unsalted butter, softened to room temperature
1 c. light brown sugar, packed
2 teaspoons vanilla extract (i'm pretty generous on the vanilla, but this is a ballpark)
1 teaspoon molasses
1/2 c. granulated sugar
1 large egg
1 large egg yolk
2 1/4 c. all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 . bittersweet chocolate chips (I smashed trader joe's chocolate bars and smashed them, instead of chocolate chips)
coarse sea salt, to sprinkle on top
line two baking sheets with parchment paper and set aside.
place half the butter (8 tablespoons) in a medium skillet and melt over medium heat, swirling it in the pan occasionally. keep a close eye on the melted butter, continuing to swirl the pan often - the butter will start to smell nutty, and brown bits will form in the bottom. once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. this will stop the butter from cooking and burning. allow it to cool for 20 minutes.
beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth. beat in the vanilla extract and molasses.
pour the cooled brown butter into the bowl, along with the granulated sugar. beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy. add the egg and egg yolk, and beat for one minute more.
add the flour, salt, and baking soda, beating on low speed just until everything is incorporated. fold in chocolate chunks/chips.
refrigerate the dough for at least 30 minutes. about 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F. scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. sprinkle the cookies with sea salt, to taste — as much or as little as you like.
bake the cookies for 12 to 15 minutes, until they’re golden brown. try not to eat them all at once. i dare you. :)
and, i almost forgot to announce, the winner of the bellocq tea giveaway is....lisa kaminsky!!! congrats!