Monday, January 30, 2012

browned butter chocolate chip cookies


 mayberry-esque after school tales
of
warm cookies and cold milk
aren't mine

in my world
cookies were for christmas
fruit, yogurt, cheese
were snacks

i never quite developed
a sensory memory for the ubiquitous
toll house

instead of invoking memories
of
backyard tag, championship games, mom with flour dusted apron
i've been a bit bored by them

until now

this is not my recipe
it came to me by way of a third-party
i have been told
it was created by
which doesn't surprise me
in the least bit

this cookie is filled with 
notes of toffee
 enough salt to tease your palate
the bite of bitter chocolate
and 
manages to be both soft and crispy

the recipe is a bit fussy
but worth it
trust me....


browned butter chocolate chip cookies
makes 16
(Print Recipe Here)
from cook's illustrated and only v.slightly changed

1 3/4 cups all purpose flour
1/2 tsp baking soda
14 Tbs unsalted butter--divided
1/2 cup granulated sugar
3/4 cup dark brown sugar-firmly packed
1 tsp kosher salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 1/4 cup bittersweet chocolate chips
3/4 cups toasted walnut halves

heat oven to 375F.  line baking sheets with parchment paper.  whisk flour and baking soda in a bowl and set aside.  heat 10 Tbs of butter in a skillet over medium heat, swirling continually,  until it becomes a dark golden brown and it smells a bit toffee like. this should take about 3-5 minutes...the larger the skillet, the quicker the reaction.  remove from heat and pour butter into mixing bowl.  add the remaining butter and stir until it is melted.  add the sugars, salt and vanilla to the bowl and hand-whisk until mixed well.  add egg and egg yolk and whisk until smooth and begins to lighten in color a bit.  let rest for 3 minutes.  whisk again for 30 seconds and let rest for 3 minutes.  do this procedure 2 more times.  use a wooden spoon or spatula to stir in the flour mixture so that it is just combined--do not over-mix.  stir in chocolate and nuts.  scoop out large balls (about 3 Tbs) onto to the parchment, placing about 2" apart.  Bake for about 10-14 minutes or until the edges are slightly browned.  cool on wire rack.

*the original recipe calls for table salt, semi -sweet chips or chunks  and chopped pecans or walnuts.  i prefer kosher salt, bittersweet (60-70% cocoa solids) and large pieces of walnut which is why i inserted them into the recipe.  try it both ways and decide for yourself!




11 comments:

  1. Mmmmm...browned butter makes anything better. It's the total tops! These sound amazing. (What a dork - total tops...ha ha ha. I was going with the Mayberry theme ;P)

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    Replies
    1. they are the total tops! can't you just hear opie saying that to aunt bea about a new red bicycle?! thanks for stopping by heather :)

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  2. i LOVE these cookies :) ive made them a few times in the past when we were in the states i found the recipe in the mag/book dont member now (am i must be gettin old...) i was given a huge collection of cooks illustrated by one of the old ladies my MIL worked for...these r the best cookies eva :) i fond that they did not work so well here in the humidity in australia..i made a batch up[ for the first christmas we were back and they were not at all soft and chewy or a lil crispy.. oh well :) (on a side not i hope ur well! its been so long i am now off to suss out on all the lovely posts i missed on ur blog!!)

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    Replies
    1. so good to see you kira...it has been way too long..i will be popping by your place to see what you are up to! i wonder what you could do for the humidity factor on these...that would be a great question to ask the folks at cooks illustrated!

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    2. YES! i should see if i can email them and see if they respond :) Hope uve had a good wk!

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  3. Oh gosh - I can't wait to try these!! I have a weakness for anything with browned butter - combine that with chocolate and I'm definitely there! Thanks for the recipe!!

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    Replies
    1. bev...you are going to LOVE these cookies...its a bit funny, but the raw dough does not taste that great (if you ever so indulge) but the end result is amazing...let me tell you this too...i have never enjoyed a warm cookie more than i do this one....not hot out of the oven, but still warm...ooh so good! i'm glad it only makes 16 cookies otherwise i would be as big as a tri-plex!

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  4. This sounds like a great cookie with the browned butter. A new cookie for me to try.

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  5. Ahh...Cooks Illustrated, say no more. If a recipe comes from Fudge Ripple or Cooks Illustrated there's no doubt in my mind that it's going to be awesome.

    I grew up the same way -- cookies were for special occasions. Snacks were orange slices, English muffin pizzas, and celery with peanut butter. My only shot at a granola bar involved some very sophisticated trading techniques at the school lunch tables.

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  6. I don't know how I could not make these after your description!

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  7. As one of those types with the Mayberry flour-dusted memories I must say, your version of the classic Toll House cookie is one I need to get my apron out and bake asap!

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