24 February 2010
Now that we have our brown butter let's make some cookies, shall we? My favorite cookie must be chocolate chip. I don't pack it full of nuts and stuff, either. I pack it full of what it should be packed full of: chocolate. Really good chocolate. For this batch of cookies I used El Rey Gran Saman 70% and some Ghirardelli semi-sweet chips that I had laying around.
The recipe calls for light brown sugar but feel free to do as I do and substitute dark brown sugar. If you can find some light or dark muscovado sugar then that will only enhance your cookie eating experience.
Gather all your ingredients and let them come to room temperature, especially the butter and eggs (did you hear that, Stacie?).
When the butter is at room temperature and has softened a bit, begin creaming the butter with the sugar. You want to beat the two together until the mixture is light and fluffy. This takes about 4 minutes and you will want to stop and scrape down the sides of your mixing bowl once or twice.
Now add the eggs, one at a time. Mix each egg in well before adding the next one. When the eggs are all incorporated add the vanilla.
At this point you want to mix in your dry ingredients so that you get a nice dough. When the dry ingredients are mixed in then add the chocolate chips.
Now you are ready to chow down on cookie dough. Um, I meant, you are now ready to drop your cookie dough onto baking sheets lined with parchment paper. I like to use a scant 1/4 cup size piece of dough because, really, who likes a small cookie? Bake the cookies for about 20 minutes or until they are a light golden color. If you used dark brown sugar then the cookies will be a little darker at the 20 minute mark. Have no fear. Your cookies will reign supreme.
The recipe below is for the standard chocolate chip cookie. Simply use your brown butter in place of the regular butter. The brown butter just makes the cookies taste a little more, well, deep. As I said, feel free to play with the brown sugar, too. I like really deep cookies.
Chocolate Chip Cookies
1 cup (2 sticks) Butter, softened
1 cup Sugar
1 cup Light Brown Sugar
1 tsp. Vanilla
3 cups Flour
2 tsp. Salt
1 tsp. Baking Soda
1 # Bittersweet Chocolate, chopped
Preheat oven to 325°
Line several sheet pans with parchment paper.
In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugars for 4 minutes, scraping down the sides after 2 minutes. Add eggs one at a time, beating well between additions. Add the vanilla and beat for another minute. Scrape the sides of the bowl and beat for another minute.
Add flour, salt, and baking soda to the bowl and beat until combined. Scrape the sides of the bowl and add the chocolate. Mix until combined.
Drop large tablespoon amounts of dough onto the pans, spacing them about 1 inch apart. Bake the cookies for about 20 minutes, or until they are golden brown. Cool the cookies on racks.
Makes about 3 dozen cookies.