Classic Chocolate Chip Cookies

Incredibly humbled and honored to be reviewed by DC’s finest chocolate chip cookie blog, Cookies With Stephen. Although I’ve never met him, Stephen clearly has an unparalleled palate for the craft of chocolate chip cookies.

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BROWNED BUTTER is the secret to this cookie. It’s what gives the dough a rich dark color, adds a little extra crunch to your bite, and leaves a sweet toffee-like taste in your mouth until you grab the next cookie!

So, the most important step to this recipe: brown the butter. Here are the five steps to browning butter. I don’t use exact times because its different depending on your stove, pan, and butter.

  • use good butter
  • melt on low, then turn heat to medium-low
  • ‘sautee’ the butter, stirring constantly while it simmers
  • as soon as you see the first sign of golden flakes at the bottom of the pan, remove from heat
  • if you’re feeling daring and think the butter needs a bit more darkening, put back on low heat. It’s better to remove the butter prematurely- as soon as one gold flake turns to black, the butter becomes burnt and you sadly have to throw it away.

Ingredients:

– 6 oz browned butter, cooled in the refrigerator

– 1 cup brown sugar

– 1/2 cup granulated sugar

– 2 eggs

– 1 teaspoon vanilla

-2 teaspoons cornstarch

-1 teaspoon baking soda

-2 1/4 cup flour

-1/2 teaspoon salt

Directions:

  1. Cream butter and sugars in a bowl with a fork or rubber spatula
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  2. Beat in eggs and vanilla
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  3. Add the dry ingredients and mix just until combined- do not over-mix.
  4. Add chocolate chips. At this point, I ditch the rubber spatula and mix with *clean* hands
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  5. Roll dough into a log, wrap in parchment paper, and refrigerate for 30 minutes
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  6. Scoop the dough into 1.5 inch balls. Flatten with the bottom of a measuring cup, and sprinkle sea salt on the top. If you want a rougher look to your cookie, rip pieces from the dough log rather than scooping, and don’t flatten.
  7. Bake at 325* for 10-12 minutes, or until edges are slightly browned.edited_1241edited_1242edited_1219

 

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Browned Butter, Walnut and Toffee Blondies

photoThis recipe was adapted from Martha Stewart’s website, but was recommended to me by a fellow baker. There are few things better in the baking world than browned butter. The trick is browning the butter enough, but not too much. If you start with your butter at room temperature it will be a heck of a lot easier, but when you have no choice just melt the butter on medium-low and then turn up your heat to brown it. As soon as the butter turns to a rich dark yellow color, take it off the heat. Starting to get sick of our tiny kitchen…. let’s hope the new apartment is more baker-friendly!

Ingredients:

– 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan

– 2 1/4 cups all-purpose flour, plus more for pan

– 1 1/2 teaspoons baking powder

– 1 1/2 teaspoons salt

– 2 cups packed light-brown sugar

– 1/2 cup granulated sugar

– 3 large eggs

– 2 1/2 teaspoons pure vanilla extract

– 1 cup chopped walnuts (about 4 ounces)

-1 cup toffee bits

-Confectioners’ sugar, for dusting

1) Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.

2) In a saucepan over medium heat, cook the butter until it turns golden brown; if your butter was still cold, this can take 5+ minutes. You can turn it up to medium-high heat if this is the case.

Butter at 30 seconds:

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Butter at 1:30

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Butter at 6:00 and ready –

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Remove from heat, and let cool. The color of the butter should be inconsistent, with darker bits at the bottom. Whisk together flour, baking powder, and salt.

3) In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined.

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4) Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes.

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5) Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

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6) Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 1.5-inch squares

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