1 week ago
Sunday, September 12, 2010
I've heard a lot lately in blog land of Browned Butter. I'll admit curiosity had gotten the best of me and I'm glad it did. Taking the extra step of browning the butter seemed to really give these cookies a delicious caramelly (yes I might have just made that up) undertone. The addition of the TOASTED (I'm a firm believer that toasting nuts is a must) pecans and the gooey chocolate chips...they made for some good cookies! My waistline was relived when my husband took them into work and come back with an empty container.
Browned Butter Chocolate Chip Cookies Printable Recipe
(Adapted from Family Friends and Food via Cooks Illustrated)
1 3/4c all-purpose flour
1/2t baking soda
14T unsalted butter (1 3/4 sticks)
1/2c granulated sugar
3/4c packed dark brown sugar
2t vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped pecans ,toasted!
Oven to 375. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 tablespoons butter in 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, 1-3 minutes. Remove skillet from heat and, put in your mixer. Add the remaining butter and keep stirring until the new butter is melted.
Add both sugars, salt and vanilla to bowl with butter and mix until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. (I did do this as stated, gave me time to clean up the mess between whisking) Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts , stir once more to make sure no flour pockets remain.
Drop by cookie scoop full onto a baking sheet.
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, 10-14 minutes.
Posted by Rebecca (Indecisive Baker) at 8:11 PM