Sunday, May 30, 2010
brown-butter chocolate chip cookies
So why am I showing you cookies in a paper bowl that are overexposed?
Because my camera is a point-and-shoot, and because I didn't have paper plates. Also, my husband and I are moving, and all of the dishes are packed. But I wanted to give my landlady some cookies! So there.
Anyways, they may look like innocuous chocolate chip cookies, but they have a secret. (also, I almost always manage to burn cookies, so they are a victory!)
The secret is brown butter. It makes these cookies nutty and taste slightly caramelized, and more interesting.
So... here is my recipe for them. It is inspired by the recipe on the back of the Nestle's Tollhouse chips bag, but I made plenty of changes.
Brown-Butter Chocolate Chip Cookies
Makes 2 dozen
1 cup plus 2 tablespoons flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick butter (note: it has to be butter for this recipe, as margarine cannot be browned)
1/3 cup brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1 large egg
12 oz dark chocolate chips (I actually used 6 oz, but 12 would have been ideal)
Combine flour, salt, baking powder and baking soda in a small bowl. Set aside.
Brown the stick of butter in a small saucepan. (If you have never done this, here is a tutorial)
Meanwhile, mix sugars and vanilla in a larger bowl. Once the butter has cooled slightly, whisk it into the sugars. Add the egg after the sugar/butter mixture has cooled even more, or you could poach your egg!
Gradually incorporate flour by whisking until smooth. Add chocolate chips, and then chill the dough for a half hour in the fridge.
Meanwhile, chill your baking sheet in the freezer, this helps keep the edges of the cookies from getting crisped.
preheat oven to 375 F
scoop walnut-sized balls onto the sheet. (if you are paranoid about burning like I am, you can chill the dough on the sheet for another 15 minutes)
Bake for 8-10 minutes.