Brown Butter Chocolate Chip Cookies aka Best Cookies Ever!

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Let me just say these are the BEST CHOCOLATE CHIP COOKIES I HAVE EVER MADE!!! You know those Nestle Toll house frozen ones that you buy at the grocery store that you break them apart and then bake in the oven? These taste just like them!!!! Only they’re better because you get to take all the credit for making them! They also do not contain unhealthy artificial processed ingredients in them. So you get the taste without worrying about eating the strange unpronounceable ingredients. I think there are many secrets to these delicious cookies that set them aside from regular cookies. One is unbleached all purpose flour that is used instead of regular all purpose which I have to thank my mom for buying for me accidentally. Also the butter is melted until it turns a dark brown color which I thought would never happen but it eventually did. Also the fact that you refrigerate the dough for 48 hours (over 48 in my case, I didn’t want to wake up at 6 AM to make cookies) which the NY Times claims allows flavor and texture to develop. This recipe was taken from Cooks Illustrated and also from the Wu twin’s amazing website Artful Food.

(Once again sorry for the terrible picture quality)

Ingredients
1¾ cups (8¾ ounces) unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted butter
½ cup (3½ ounces) granulated sugar
¾ cup (5¼ ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips or chunks
¾ cup chopped walnuts, raw (I ommited)

Directions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with foil. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whish for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts, giving dough final stir to ensure no flour pockets remain. Refrigerate dough for at least 24 hours, 36 is even better to allow flavors and texture to develop.
4. Use an ice cream scoop to portion out dough, roll into spheres, and position 8 cookies on each baking sheet.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes. Transfer baking sheet to wire rack; cool cookies completely before serving.

Grade: A++++
Seriously try these!!!!!!!! You will love them. Just make sure not to bake them too long because the cookies will cook a little bit more once you take them out of the oven. Also if you want, add some ice cream and it’ll be a Pizookie! Delicious times a bajillion!

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