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<\/a><\/p>\n“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.<\/p>\n
What is so great about them? Let me tell you. <\/p>\n
– These have near-perfect texture, crunchy around the edges but chewy and soft in the middle.
\n– They use browned butter. Enough said.
\n– This recipe requires no mixer. You’ll need a bowl and a whisk — that’s it.
\n– 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…..)
\n– They taste really, really great.<\/p>\n
I could say more, but I won’t. Make these, y’all! They’re great!<\/p>\n
Browned Butter Chocolate Chip Cookies<\/b><\/i><\/p>\n
1 3\/4 cups unbleached all-purpose flour
\n1\/2 teaspoon baking soda
\n\u00bd t. cinnamon
\n1 3\/4 sticks butter
\n1\/2 cup granulated sugar
\n3\/4 cup packed dark brown sugar
\n1 t. table salt
\n2 t. vanilla extract
(I didn\u2019t have this..)
\n1 large egg, plus 1 egg yolk
\n1 1\/4 cups semisweet chocolate chips
\n3\/4 cup chopped pecans, toasted (optional)
\n6 T. of Craisins (optional, reduce the nuts if using Craisins)<\/p>\n
Preheat oven to 375 degrees. Combine flour, baking soda and cinnamon in a bowl. Whisk and set aside.<\/p>\n
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\u2019ll 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.<\/p>\n
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 \u2013 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.<\/p>\n
J is doing his own silly form of beat boxing on Wacktopia<\/a> today. Check it out!<\/p>\n Happy Friday, y’all!<\/p>\n","protected":false},"excerpt":{"rendered":" Mmmmmm, Cookies! “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. … Continue reading