Chocolate Chip Cookie Attempt 2

For attempt #2, I used a really yummy recipe.  I’m going to post it here because it’s really worth trying.  This recipe is borrowed from a fellow wordpress blog, The “Christopher Kimball Blog from America’s Test Kitchen.” I’ll leave the recipe at the bottom for those of you that want to peruse it.

The difference on this recipe compared to the last is “browning” the butter, dark brown sugar, and a meticulous mixing method; i.e. stir, pause, stir, pause, etc.

So, you actually brown the butter in a pan.  You don’t just melt the butter, you brown it for a few minutes so that the deeper butter flavors come out.  This was actually an incredibly sensual process.  Sure, I’ve melted butter and it smells amazing, but not like this!  Stirring constantly you first melt butter, then let it boil and literally turn brown.  While it’s turning brown, a sweet caramel-like aroma comes out.  After that, you remove from heat and add more butter.  This causes the whole thing to boil up like crazy creating the most intense smell of buttery, caramel-ly goodness that you may pass out!  After you add the rest of the ingredients as he suggests, the batter ends up shiny and fully incorporated.  It’s a dark, shiny ball–beautiful really.

You’ll find that even in the uncooked batter, the tastes are much more complex and deep than a regular chocolate chip cookie recipe.  My husband loved the richness, but I might prefer to try a lighter brown sugar next time.  These were quite rich.  These would make a perfect afternoon cookie with a cup of coffee.  The texture came out perfect–crispy on the outside, chewy on the inside with an extraordinary taste!  Here is my only little problem: By day 3, they were no longer WONDERFUL.  They dried out and became chewy and crumbly instead of crunchy.  Storage problem?

As with Chocolate Chip Cookie Attempt 1, I refrigerated the dough before baking it.  I found that the longer batch (about 27 hours) came out the best.  I also let the dough rest on the counter for about an hour so that scooping them out would be easier.  My next attempt will include individually freezing balls of dough.

Enjoy the pictures.  Hope you try this recipe!  You WILL NOT BE DISAPPOINTED!

Perfect Chocolate Chip Cookie

Makes 16 cookies.
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.
INGREDIENTS
1 3/4
cups unbleached all-purpose flour (8 3/4 ounces)
1/2
teaspoon baking soda
14
tablespoons unsalted butter (1 3/4 sticks)
1/2
cup granulated sugar (3 1/2 ounces)
3/4
cups packed dark brown sugar (5 1/4 ounces) (see note)
1
teaspoon table salt
2
teaspoons vanilla extract
1
large egg
1
large egg yolk
1 1/4
cups semisweet chocolate chips or chunks (see note)
3/4
cup chopped pecan or walnuts, toasted (optional)
INSTRUCTIONS
. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
. 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Makes 16 cookies.

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

INGREDIENTS

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)

1/2 teaspoon baking soda

14 tablespoons unsalted butter (1 3/4 sticks)

1/2 cup granulated sugar (3 1/2 ounces)

3/4 cups packed dark brown sugar (5 1/4 ounces)

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips or chunks

3/4 cup chopped pecan or walnuts, toasted (optional)

INSTRUCTIONS

. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

. 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

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