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Thursday, February 8, 2018

Browned Butter Chocolate Chip Cookies

Many of us feel loyal to a favorite chocolate chip cookie recipe but browned butter makes this cookie exceptional.



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Browned Butter Chocolate Chip Cookies (with altitude adjustments)

 

Source:  The Washington Post
Yield:  36-45 cookies, depending on size

(for altitudes of 4500-5000 ft, follow changes in parentheses)

2 sticks unsalted butter, one at room temperature
1 c packed light brown sugar (for high altitude subtract 2 T)
2 teas vanilla (for high altitude add 1 teas)
1 teas molasses
1/2 c granulated sugar
1 large egg, plus 1 large egg yolk (for high altitude have eggs at room temp)
2 1/4 c flour (for high altitude add 2 T flour)
1 teas kosher salt
1 teas baking soda (for high altitude 3/4 teas)
1 c bittersweet chocolate chips
1/2-3/4 c toasted pecans, chopped
Flaky or coarse sea salt for sprinkling, optional

Melt the chilled butter in a 10-inch skillet over medium heat, giving the pan a swirl occasionally. The butter will foam and spatter and will start to form brown bits on the bottom of the pan and smell nutty. This can happen while it is still spattering so keep an eye on it and swirl the butter from time to time. When the bits on the bottom have turned amber brown remove the pan from the heat and pour the butter into a small bowl to stop the cooking. Let it rest for 20 minutes. 

Prepare oven by placing racks in upper third and lower third and start preheating to 350F. Line baking sheets with parchment paper or silicone baking mats.

Combine the room temperature butter and the brown sugar in a stand mixer or use a hand mixer. At medium speed, beat for 3-5 minutes until the mixture is smooth but not necessarily fluffy. Mix in the vanilla and molasses at medium-low speed until incorporated. 

Pour the brown butter into the mixture as well as the granulated sugar. With the mixer on medium low, beat until smooth, about 2 minutes. The mixture will become lighter in color and quite fluffy.

With the speed on low, add the eggs and beat for 1 minute. Scrape down the sides of the bowl and add the flour, salt, and baking soda. Beat on low just until incorporated. Fold the chocolate chips and pecans in with a rubber spatula and, at the same time, mix in any of the last bits of flour.

Spoon or scoop cookies onto the baking sheets, flatten slightly and sprinkle with salt. Place one sheet on each rack and bake for 12-15 minutes until golden brown (if you like them to remains soft rather than crispy, remove from oven while they look a little raw in the middle). Rotate and turn the baking sheets half way through. Let the cookies sit for 5 minutes on sheets before moving to cooling racks.

Note:

As much as I like salted sweets (cookies, chocolates, etc.) I think I'd prefer these cookies without it, giving the browned butter flavor a chance to shine. Try some both ways and see what you think.

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