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.
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.
– 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
- Cream butter and sugars in a bowl with a fork or rubber spatula
- Beat in eggs and vanilla
- Add the dry ingredients and mix just until combined- do not over-mix.
- Add chocolate chips. At this point, I ditch the rubber spatula and mix with *clean* hands
- Roll dough into a log, wrap in parchment paper, and refrigerate for 30 minutes
- 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.
- Bake at 325* for 10-12 minutes, or until edges are slightly browned.