Hi there guys!

So I know I haven’t been posting in a while and this is due to the fact that I have now started working two almost-full time jobs, which has left me out of the house and not near a computer or camera. I know that it’s for a good cause {the Honda Fit that I’m planning to buy at the end of the summer} but once again, I found myself running around like a chicken with its head cut off.

Fortunately and unfortunately, God always has a way of slowing me down, even if it is through really unfortunate events. Last time it was a random sickness that had me in the hospital/my room for two weeks, and this time, an accident caused as I was trying to take my dog that had just been attacked to the hospital. Figures, right?

Now both Bucket and I are on the way to recovery, but desperate times call for desperate measures. Thankfully, my girl Joy had just what I needed: Brown Butter Chocolate Chip Cookies.

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Photo courtesy Joy the Baker.

Chocolate chip cookies are perfection. They are the quintessence of childhood. I’ve always been fine with the standard recipe on the back of the chocolate chip package, but I wanted to give these ones a try. Would browning the butter really make these cookies a knockout?

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Let’s start with the namesake of these cookies: butter. Two sticks is going to go in here, which is a lot, but it’s completely worth it. Calories don’t count if you’re having a rough day, right?

The first stick of butter goes through the browning proces, mainly meaning that you heat it up on the stove. It will first melt, then become clear, then start to foam and pop. Eventually you will see brown crystals on the bottom of the pan. That’s when you’re going to want to remove the butter and put it in a bowl to cool. It’s also going to smell deliciously like caramel. Yum.

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The rest of the cookie process is going to go about like normal. You’re going to cream the other stick of butter with sugar, eggs, vanilla, and a hint of molasses {another trick that makes these over the top}. Then you are going to add your dry ingredients and mix until just barely combined.

These cookies do require some patience. After this, they’re going to rest in the fridge for at least half an hour so the ingredients have a change to interact with each other. Half an hour, I’ve determined, is the perfect amount of time to clean up the dishes and preheat your oven, in addition to a few minutes of Instagram stalking. Say what?Image

After the dough has chilled you’re going to shape them into rounded tablespoonfuls and place them in a 350 oven for about 14 minutes. Fun fact: you can actually stop at this point and not even bother to bake them, because the browned butter makes this dough the most incredibly sweet thing that will ever make it into your mouth. Seriously considering making this recipe without eggs so I can just eat it out of the bowl. Bikini body? Psssh.

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I like my cookies a little chewier so I pull them out when they just start to set and then let them rest on the pan for a few minutes.

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And you’re done! The browned butter and molasses really do make these cookies even better than your standard chocolate chip. They are crisp on the outside, chewy on the inside, and have just a hint of a buttery, caramel flavor. I don’t think I’ll ever be able to go back to the recipe on the back of the bag again! Shoutout to my girl Joy for another wonder!

Recipe via Joy the Baker:

Brown Butter Chocolate Chip Cookies with Pecans

from the Joy the Baker Cookbook

makes 24 cookies

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup packed light brown sugar

2 teaspoons pure vanilla extract

1 teaspoon molasses

1/2 cup granulated sugar

1 large egg

1 large egg yolk

1/2 cup coarsely chopped pecans

1 cup bittersweet chocolate chips

coarse sea salt for sprinkling

In a medium bowl, whisk together flour, salt and baking soda.  Set aside.

Start by browning 1/2 cup (1 stick) butter.  In a medium skillet, melt butter over medium heat.  Once the butter has melted completely, it will begin to foam and froth as it cooks.  The butter will also crackle and pop.  That’s the water cooking out of the butter.  Swirl the pan occasionally, and keep an eye on the melted butter.  The butter will become very fragrant and brown bits will begin to form at the bottom of the pan.  Once the bits are an amber brown, immediately remove pan from the heat and pour browned butter (bits and all) into a small bowl.  Leaving the butter in the pan will burn it.  Allow butter to cool for 20 minutes.

In the bowl of a stand mixer fitted with a paddle attachment, cream remaining 1/2 cup of butter with brown sugar.  Cream on medium speed until light and fluffy, about 3 to 5 minutes.  Add the vanilla extract and molasses and beat until incorporated.

Once the brown butter has cooled slightly, pour the butter (brown bits and all) into the creamed butter and sugar mixture.  Add the granulated sugar and cream for 2 minutes, until well incorporated.  Add the egg and egg yolk and beat for 1 minute more.

Stop the mixer and scrape the bottom of the bowl to ensure that everything is evenly mixed.  Add the flour mixture, all at once to the butter mixture and beat on low speed until the flour is just incorporated.  Remove the bowl from the stand mixer and use a spatula to fold in pecans and chocolate chips.

Spoon batter onto a piece or parchment paper or plastic wrap and wrap into a disk or cylinder and seal at both ends.  Allow to rest in the fridge for at least 30 minutes.

Place racks in the center and upper third of the oven and preheat oven to 350 degrees f.  Line two baking sheets with parchment paper.  Scoop dough by the two tablespoonful onto prepared sheets.  Be sure to leave about 2-inches of space between each cookie.

Bake for 12 to 14 minutes of until cookies are golden brown.  Remove from the oven and allow to rest on the baking sheet for 5 minutes.  Serve warm or allow to cool completely.  Cookies are best enjoyed within a few days.

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