For those of you who know me, I absolutely LOVE to bake! So I decided to start sharing some of my baking adventures with you. I will also share some of my cooking adventures as well. So without further ado, welcome to Tasty Tuesday!
I had the biggest craving for chocolate chip cookies yesturday but I did not want to venture back out in the 100+ degree weather to buy some. Then I remembered that I have a couple of chocolate chip recipes I saved that I have been wanting to try out. This recipe calls for you to brown the butter which I have never done for a cookie before but it really does change up the flavor.
After I mixed up all the ingredients, the cookies were ready to go in the oven. Don't they look oh so yummy?
After about 10 minutes of baking, they were done. The cookies turned out a bit larger than I am used to so next time I will have to make them a big smaller. I blame my eagerness to get my chocolate chip cookie fix! The girls and I waited just long enough to were they would not burn out fingers and finally, the desired gooeyness met our lips....swoon! Yes, the cookies were that good! They are almost as good as store bought but without all those pesky preservatives!
Curious about what recipe I used, here you go. Enjoy!
Perfect Chocolate Chip Cookies
Adapted from Cook’s Illustrated and America’s Test Kitchen
1 ¾ cups unbleached all-purpose flour (8 ¾ ounces)
½ tsp. baking soda
14 Tbsp. unsalted butter (1 ¾ sticks)
½ cup granulated sugar (3 ½ ounces)
¾ cups packed dark brown sugar (5 ¼ ounces)
1 tsp. table salt
2 tsps. vanilla extract
1 large egg
1 large egg yolk
1 ¼ cups semisweet chocolate chips or chunks
¾ cup chopped pecans or walnuts, toasted (optional)
1. Preheat the oven to 375 degrees and place the oven rack in the middle position. Line 2 large (18×12 inch) baking sheets with parchment paper and set aside.
2. Whisk flour and baking soda together in medium bowl and set aside.
3. Heat 10 tablespoons of the butter in 10-inch skillet (if possible, do not use nonstick) 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 to 3 minutes.
4. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
5. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
6. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
7. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. Smaller baking sheets can be used, but will require 3 batches.
8. 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 to 14 minutes, rotating baking sheet halfway through baking.
9. Transfer baking sheet to wire rack; cool cookies completely before serving.