Monday, January 30, 2012

browned butter chocolate chip cookies

 mayberry-esque after school tales
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
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
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!


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