CCC Monday: Brown Butter Chocolate Chip Cookies

Happy Monday!!

How was your weekend? Did you celebrate the Independence Day already or are you waiting until Wednesday?

This week's CCC Monday is quite special for me. I am going to share with you my very first recipe for chocolate chip cookies. I am talking developing the recipe. Huge! 

The cookies came out quite delicious! Actually, truth be told, I almost didn't have any dough to bake them because my Hubby and I were standing over the bowl of it and "tasting" it... We just couldn't stop! It was so good! Different than any other we had before. It has a very deep chocolate flavor and nuttiness from the brown butter. Who ever came up with the concept of browning the butter for cookie is a genius!

Creating the recipe went something like this:

1. google out "brown butter chocolate chip cookies"

2. read four posts from fellow bloggers

3. get notification on my tablet that the battery is dying...

4. say: yes, yes, I am plugging it in... and keep on reading

5. another notification, failed attempt to find the charger, black screen

6. considering making the cookies tomorrow

7. nope, can't do it, won't sleep until I know how brown butter changes a cookie

8. back to basics: grab a piece of paper and a pen and write down my own recipe

Quite encourage by the results, I am thinking I should develop my own recipes more often! Just look at these babies! I love the rustic look. My Hubby totally agrees, which means they are already amazing.They are slightly crispy, slightly chewy inside, quite soft and will remain like that after storing in the cookie jar.

Two things you should know before making these cookies:

1. The dough will be very dry and crummy, so there is a little bit of play involved. But who is complaining? :) 

2. Because the butter may still be warm when adding the rest of ingredients, your chocolate chips can start melting in the dough. Therefor it is recommended to place the dough in the freezer for 30 minutes or fridge for 1 hour.

From crummy dough to a delicious cookie!

Brown Butter Chocolate Chip Cookies

1 c ( 2 sticks ) unsalted butter
1 1/4 c packed light brown sugar
1/2 c granulated sugar
1 large egg
1 large egg yolk
 2 1/4 c flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 1/2 c semi-sweet chocolate chips

Line a cookie sheet with parchment paper, foil or silpat. Set aside.
Place butter in a medium saucepan and brown. My tip on browning butter: set the heat to medium and let the butter melt; it will be splattering so you may want to put the lid on but leave a small crack open; you can swirl the saucepan once in a while; as soon as the butter calms down and the noise dies down - start watching the butter, it will brown quickly from this point; the nutty fragrance and dark brown color is what you want.
Take of the heat and let cool for few minutes.
To distract yourself, place egg and egg yolk in a small measuring cup and slightly beat with a fork. Set aside.
In a medium mixing bowl, whisk together the dry ingredients ( flour, soda and salt ). Set aside.
Pour the butter in a large mixing bowl and let cool few more minutes. Add brown sugar and granulated sugar and mix on low or "stir" ( for those with standing mixers ). 
Add the eggs and vanilla and mix until smooth, about 1 minute.
Now switch to a wooden spoon or a spatula. Add the dry ingredients all at once, following by the chocolate chips. Now gently fold it all in, until a uniform dough form. It will be quite dry and crummy. Place the dough in the fridge for 1 hour.
Preheat your oven to 350 degrees.
Scoop the dough out with a cookie scoop or a tablespoon and roll into a ball in your hands. Place on a prepared cookie sheet.
Bake for 5 minutes, pulled it out, flatten the cookies with the back of a metal spatula and return to the oven.
Bake additional 5 - 6 minutes. Cool on a sheet for 1 minute and transfer to a wire rack to cool completely.

source: Crunchy Creamy Sweet original recipe



xoxo,