Yep, I did it again. Had to try another chocolate chip cookie recipe. As I’m a chewy, deep flavor type of cc cookie type person, when I saw this recipe using browned butter my thought process pretty much went – “Oh! I love browned butter, must try!”.
While these were very tasty I did have a few comments. One, if you plan to chill the dough, because of the melted butter, it becomes very hard. If you like to snack on the dough as much as the finished baked good then this is a bit annoying, as well as difficult to portion out. I also tried lowering the baking temp as I usually like the softer cookie that produces but it will turn out wide flat cookies (again due to browned butter, cookie spreads fast before setting up). So def. stick with the 375 in the recipe. The brown butter taste does dissipate a bit in the baked good but still a very nice flavor. I may try my usual recipe next time with more a 1:1 ration of creamed butter and browned.
Perfect Chocolate Chip Cookies
via Cooks Illustrated
- 1 3/4 cups all-purpose flour (8 3/4 ounces)
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups semisweet chocolate chips or chunks
- 3/4 cup chopped pecans or walnuts, toasted (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. 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 3 minutes, then whisk 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 (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) I also sprinkled a little sea salt on top.
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 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Makes about 16 large cookies.
