May 31, 2014

The Best Chocolate Chip Cookie Recipe: Browned Butter Chocolate Chip Cookies

nope, not gluten-free nor is it dairy-free, so it's not Hannah friendly,
but I did feel really accomplished for finally finding the BEST chocolate chip cookie recipe ever:

http://www.seriouseats.com/recipes/2013/12/the-food-lab-best-chocolate-chip-cookie-recipe.html

here's my photo-by-photo process of making these cookies (for a bake sale, post on it will be up soon):

Making the browned butter:

butter (real butter) is made of sweet cream and salt (shouldn't have anything else),
so browning it basically is the same as caramelizing those sugars. you're going to be left
with a toffee sauce pretty much.



keep an eye on the butter because it foams up and can
easily spill over. that mess is NOT fun to clean up 
(had to learn that the hard way).


all the foam will make it hard to tell if it has gotten browned yet,
but when you start seeing an amber color, then turn off the heat.


let it cool or pop it into the freezer for 10 minutes/refrigerate for 20 minutes
before using.

Making the Batter:


either let the eggs sit at room temp for at least 30 minutes
or do what I do: get some hot water and let the eggs sit in a mixture of that
and room temp. water until the eggs no longer feel super cold.


whisk the dry ingredients in a separate bowl.


whisk the eggs, white sugar, and vanilla until frothy.


Mix in the brown sugar until the mixture is thicker.



the brown butter should be much cooler now and some of
the sugar might have started to crystallize. 
Mix it into the batter.


Mix in the flour. Don't overmix!





Fold in white & semi-sweet chocolate chips.





Bake at 325*F.
Start on the lower middle rack and bake for 7 minutes,
then bake on the upper middle rack and bake for 7 minutes.



SO PERFECT. all the cracks on top make it look so much more like
a classic, good old fashioned cookie.
my family, aka my guinea pigs when it comes to testing food, loved it as well.


How to Refrigerate Leftover Dough:





wrap up the dough in parchment paper like a burrito



wrap that with cling-wrap



couple days later, the dough will be MUCH firmer.
quickly cut thin slices and bake!


the cookies still turn out great!



xoxo, Hannah


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