Awesome Chocolate Chip Cookies
This recipe has an interesting procedure. Never before had I seen this kind of cookie made with melted, browned butter. The resting in between whisking the sugar and after finishing mixing the dough is also important. The times that I’ve been in a hurry and baked the cookies right away they came out runny and flat and definitely not awesome.
|unbleached all-purpose flour||3/4 cup|
|whole wheat pastry flour||1 cup|
|baking soda||1/2 tsp|
|unsalted butter||14 Tbl||1 3/4 sticks|
|granulated sugar||1/2 cup||3 1/2 oz|
|brown sugar||3/4 cup, packed||5 1/4 oz|
|table salt||1 tsp|
|vanilla extract||2 tsp|
|whole egg||1 large||at room temperature|
|egg yolk||1 large||at room temperature|
|bittersweet chocolate chips or chunks||1 cup|
|chopped pecans or walnuts, toasted||1/2 cup||optional|
- In a light-colored skillet (it’s easier to watch butter brown in an aluminum pan than in a cast iron one, for example), brown ten tablespoons of butter.
- Meanwhile, combine flours and baking soda in a small. Set aside.
- Measure both sugars and the salt in a large bowl.
- When the butter is browned, add remaining four tablespoons of butter off heat and swirl or stir to melt.
- Pour melted better into the sugar mixture and whisk until uniform.
- Add vanilla and egg and whisk vigorously for 30 seconds.
- Let mixture rest three minutes* and whisk again for 30 seconds.
- Repeat the above once more. The sugar-butter-egg mixture should become increasingly glossy and thick.
- Gently stir in flour mixture until just combined, then add chocolate and nuts, if using.
- Now preheat your oven to 375ºF. I do not recommend convection for these cookies.
- Prepare two baking pans with grease, parchment, or non-stick mats (I am pro-Silpat all the way).
- Once your oven has reached temperature, or in about ten minutes, divide dough into twelve to sixteen equal portions and roll into a sphere.
- Place, evenly spaced, on pans.
- Bake 10-14 minutes, or until cookies are lightly browned on the edges and still look a bit underdone in the center. They firm up a bit as they cool.
*I suggest making yourself a cup of tea at this time, though it won’t affect how your cookies turn out.