“Come to mama,” is all I have to say when I see these cookies. I made some yesterday (less than 16 hours ago) and they are gone except for a few that I squirreled away for my man.
What is so great about them? Let me tell you.
– These have near-perfect texture, crunchy around the edges but chewy and soft in the middle.
– They use browned butter. Enough said.
– This recipe requires no mixer. You’ll need a bowl and a whisk — that’s it.
– You don’t have to put them on a rack to cool. The recipe says to cool them on the pan. (Not that many of these actually achieved room temperature before they were consumed…..)
– They taste really, really great.
I could say more, but I won’t. Make these, y’all! They’re great!
Browned Butter Chocolate Chip Cookies
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
½ t. cinnamon
1 3/4 sticks butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 t. table salt
2 t. vanilla extract (I didn’t have this..)
1 large egg, plus 1 egg yolk
1 1/4 cups semisweet chocolate chips
3/4 cup chopped pecans, toasted (optional)
6 T. of Craisins (optional, reduce the nuts if using Craisins)
Preheat oven to 375 degrees. Combine flour, baking soda and cinnamon in a bowl. Whisk and set aside.
Melt 1 1/4 sticks butter in a skillet over medium-high heat. Swirl the butter around in the pan until butter has a dark golden brown color and a nutty aroma, about 3 or so minutes (could be shorter or longer depending on pan/stove/etc.). Transfer it to a bowl and mix in the remaining butter until melted. Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and the extra yolk; whisk until smooth, about 30 seconds. Let it rest for 3 minutes, then whisk again for about 30 seconds, before letting it rest again. You’ll want to whisk this about 4 times, until you have a thick, glossy, and smooth mixture. Gently stir in the flour and baking soda just until combined. Stir in the chocolate and nuts and Craisins if using.
Form dough balls about 2-3 tablespoons in size, and place them on a lined baking sheet about 2 inches apart. Bake at 375 degrees for 10-14 minutes (mine were done at 10 – the edges will be set and golden brown), then put the baking sheet on a cooling rack and let the cookies cool on the sheets.
J is doing his own silly form of beat boxing on Wacktopia today. Check it out!
Happy Friday, y’all!