Friday, October 7, 2011

MOM's Crazy Cooking Challenge Brown Butter Chocolate Chip Cookies

I"M #60  VOTE FOR ME!!

It's that time again for Mom's Crazy Cookie challenge.
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For this month I visited the blog of a cute 21 year old guy named Ryan who loves baking and pugs.  Check out the original recipe here    http://ryansbakingblog.com/2011/01/brown-butter-chocolate-chip-cookies/


I decided to make Brown Butter Chocolate Cookies to try something a little different.   I changed Ryan's recipe a little.  These have a tendency to dry out/ over cook quickly so watch them.  But over all they have a delicious toffee essence and are worth the extra work they take.



Brown Butter Chocolate Chip Cookies

Makes about 3 dozen cookies  ( or if you're me....   20 cookies : )  I like mine bigger)
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 3/4 sticks unsalted butter, divided
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
1/2 bag dark chocolate chip cookies
Preheat oven to 350°F. Line baking sheets with a silpat or parchment paper.
Sift together flour and baking soda in a bowl, set aside.
In a skillet, melt 1 1/4 sticks butter over medium high heat. Continue to cook until the butter turns dark golden brown and has a nutty aroma. The butter will bubble and boil before starting to change colors, keep a close eye so it doesn’t burn and swirl pan occasionally to ensure even cooking.

Transfer browned butter to a bowl and mix in the remaining butter until melted. Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and egg yolk; whisking until smooth (about 30 seconds). Allow the mixture to rest for 3 minutes, then whisk against for 30 seconds, before letting it rest again. Repeat this process about 4 times, until you have a thick, glossy, smooth mixture.


 SEE THE DIFFERENCE THE WHIPPING MAKES?????!!!!



Sprinkle the flour and baking soda over the top a little at a time, gently stirring until it is just combined. Stir in the chocolate chips.
 I don't roll dough into balls or use a silpat...  Sorry... not that kinda baker...
Form dough balls about 3 tablespoons in size, place them on the prepared baking sheet about 2 inches apart. Bake for 10-14 minutes, then put the baking sheet on a cooling rack and allow to cool on the sheet.

Cookies are best served warm right after baking, or stored in airtight containers and microwaved for 20-30 seconds prior to serving.


Thanks Ryan for your awesome recipe!!

6 comments:

  1. I just need a glass of milk and one of these cookies and I'll be one happy mommy! These look delicious! I love your comment how many cookies it makes, I tend to make mine on the large side too! :)

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  2. Oh yummy! These look really good!!!

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  3. I used the same recipe!! So delicious! I love the browned butter in the cookies.

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  4. These sound really good and I have to try some with the browned butter.

    If you haven't already, I'd love for you to check out my entry, Chocolate Chip Gingersnaps.

    Lisa~~
    Cook Lisa Cook

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  5. Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. www.colieskitchen.com

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  6. These recipe look delicious and so easy to make. I cook it with little difference. Added dairy milk chocolate and creams in middle after 30% baking. So delicious and testy dish.
    hediyelik eşya

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