Brown Butter Chocolate Chip Cookies
Lately I've been interested in testing out various chocolate chip cookies to see which one is my "perfect" chocolate chip cookie. I found a chocolate chip cookie recipe that used brown butter and I thought I'd try it out, since I recently discovered brown butter through the brown butter button cookies I made.
When I made brown butter cookies, I was amazed at the way butter changes when it is browned. It seemed like it would do amazing things to chocolate chip cookies as well.
Surprisingly, the brown butter did not seem to do much to the chocolate chip cookies. I couldn't taste the nuttiness of the browned butter. I liked these cookies, but I don't know if they are the perfect cookie. They were slightly too sweet for me and that might have been the result of the browned butter.
A lot of the perfect chocolate chip cookies require patience, such as refrigerating the dough for 24 hours or more. This recipe didn't require that, which is another reason why I chose it. I haven't had the patience yet so far. I found the recipe on The Ivory Hut, which she got from American Test Kitchen.
Chocolate Chip Cookies
(Recipe found on The Ivory Hut, taken from American Test Kitchen)
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 3/4 sticks butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg, plus 1 egg yolk
1 1/4 cups semisweet chocolate chips
3/4 cup chopped pecans or walnuts, toasted (optional)
1. Preheat oven to 375 degrees. Combine flour and baking soda in a bowl. Whisk and set aside.
2. Melt 1 1/4 sticks butter in a skillet over medium-high heat. Keep
swirling until butter has a dark golden brown color and a nutty aroma,
about 3 minutes. Transfer it to a bowl and mix in the remaining
butter until melted. (You can read more details on browning butter from my browned butter cookies recipe directions)
3. Add the sugars, salt, and vanilla to the butter and mix well. Add
the egg and the extra yolk; whisk until smooth, about 30 seconds. Let
it rest for 3 minutes, then whisk again for about 30 seconds, before
letting it rest again. You’ll want to whisk this about 4 times, until
you have a thick, glossy, and smooth mixture.
4. Gently stir in the flour and baking soda just until combined. Stir in the chocolate and nuts.
5. Form dough balls about 3 tablespoons in size, and place them on a
lined baking sheet about 2 inches apart. Bake at 375 degrees for 10-14
minutes (Mine actually took 8-9. The first batch I set for 10 minutes and they were burned on the edges), then put the baking sheet on a cooling
rack and let the cookies cool on the sheets.