May 31, 2011

Browned Butter Chocolate Chip Cookies

Still on my quest to find the "perfect" chocolate chip cookie.  I'll probably always be on that quest, lets face it.  I did however really enjoy these!  The combination of browned butter and dark brown sugar give these a toffee like cookie dough flavor.  The color is much deeper than a regular chocolate chip cookie and they are moist and chewy just like I like em.

I couldn't find my camera during the making of the cookies so sadly this is all I have, the finished product.  Try these, you won't be sorry.

These are simple to make, although very different from regular chocolate chip cookies.  When browning the butter just be patient, it'll turn a nice golden color if you keep watching it and stirring every so often.

Once you combine the sugar with the browned butter it'll look very buttery and not very well combined.  It's ok, it's supposed to look that way. Once you start to add in the other ingredients it'll start to look normal again.

I found the recipe here.  The info below is copied directly from the link to the left.

Browned Butter Chocolate Chip Cookies

Yield: 2 1/2 dozen
Prep Time: 30 min
Cook Time: 12 min
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup granulated white sugar
1 1/4 cups dark brown sugar, packed
1 Tablespoon half and half cream
1 Tablespoon lemon juice, freshly squeezed
1 1/2 teaspoons vanilla extract
1 large egg
1 large egg yolk
2 cups chocolate chips

1. Sift together flour, salt and baking soda; set aside.
2. Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.
3. Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined. Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).
4. Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.
5. Bake 10 to 12 minutes, depending on how large you've rolled your balls (mine took 11 minutes).

*Milk may be used in place of the half and half cream, if needed.
*I prefer to use bittersweet chocolate chips in this cookie recipe.
*Cool completely and store in an airtight container.

Source: (Adapted from Alton Brown)

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