My second attempt at brown butter chocolate chip cookies, this time using a recipe form Sara Kieffer.
Brown Butter Chocolate Chip Cookies (~100
Cookies, by Sarah Kieffer of the Vanilla Bean Baking Blog)
Ingredients
· 2 cups all purpose flour
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 12 tablespoons unsalted butter, at
room temperature
· ¾ granulated sugar
· ¾ brown sugar
· 1 tablespoon vanilla extract
· ¾ teaspoon salt
· 1 large egg plus 1 large yolk
· 8 oz bittersweet chocolate, chopped
into bite size pieces (did not chop)
· Fleur de sel, for finishing (optional)
Directions
1.
Adjust
oven rack to middle of oven. Preheat oven to 350 degrees F.
2.
In
small bowl, whisk together flour, baking powder, and baking soda
3.
Slice
4 tablespoons butter into four pieces and place them in large bowl. Melt
remaining 8 tablespoons of butter in medium skillet over medium-high heat.
Brown butter until dark golden brown and giving off a nutty aroma, 2-3 min. Pour
browned butter (and any bits of browned butter stick to bottom of skillet) into
the bowl with room-temperature butter, and stir until all butter melted and combined.
Stir in granulated and brown sugars, vanilla, and salt with rubber spatula, mixing
until combined. Whisk in the egg and yolk until fully combined, about 45 sec,
until it is smooth and glossy. Let the batter sit for 2-3 min and then whisk
again for 45 sec. Pour the flour mixture into the bowl and use the spatula to
combine. Place chopped chocolate over dough and use hands to knead it until it
is evenly distributed.
4.
Form
dough into 1.5 oz balls (2 tablespoons). Place 8 cookies on each sheet pan.
5.
Bake
one pan at a time, rotating halfway through baking. For soft cookies, bake 8-9
min. For cookies with crispy edge and tender center, bake 9-10 min. For cookies
with crisp edge and firm center, bake 10-11 min (Baked
10 min)
6. Transfer to wire rack and let cookies cool for 10 min.
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