This is another cookie that was included in last year cookie gift giving. I am almost sorry to say that I ate a lot of these straight from the freezer. I know I had to make extra batches last year since I kept eating the ones that I had planned to give away. Be aware these are super delicious.
Browned Butter Chocolate Chip Cookies
original recipe adapted from Baking the Goods
Makes 4 dozen cookies using a #24 cookie disher (1.33 oz each)
2 cups + 2 tbsp Butter
2 cups Brown Sugar
1 cup Sugar
4 tsp Vanilla
2 Eggs
2 Egg yolks
4 1/2 cups all purpose Flour
2 tsp Salt
2 tsp Baking Soda
3 cups Semi Sweet Chocolate Chips.
Sea Salt (Optional to sprinkle on the cookies before baking)
~Place 2 cups of butter in a medium metal or light coloured pan at medium heat. Stirring frequently the butter will come the boil and foam up, once the butter reaches an amber colour, remove from the heat and place in a 2 cup liquid measuring cup. Cool the butter until it starts to thicken, either in the fridge or in an ice bath. Once the butter is cool but not hard, you can add the addition butter to bring it up to 2 cups.
~Cream the browned butter and sugars until fluffy. The mixture will be quite soft because of the butter. Add Vanilla and Eggs, one at a time.
~In a separate bowl combine all the dry ingredients except the chocolate chips.
~Gradually add the dry ingredients in to the butter mixture until just combined and then add the chocolate chips. Stirring to evenly distribute.
~I use a portion disher sized #24 which gave me 49 cookies. 4 dozen +1 cookie (although that would probably give me more if I hadn't done a proper quality check ;)
~Portion out cookies, freeze and then package up in a zip top bag. OR Chill 30+ minutes and then bake in a 350F preheated oven for 10-12 minutes, let cool 5 minutes on tray before transferring to a rack to cool.
Enjoy!
K.
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