There is nothing better that a rich and decadent chocolate chip cookie to take you back to your childhood memories!
I found this recipe in Southern Living magazine and decided to see if the browning of butter before putting all of the ingredients together would make a difference in how the cookie would taste. I am delighted to tell you that it gives the outside of the cookie a crisp texture while the inside stays chewy with a hint of caramel undertones. Absolutely worth browning the butter before getting started.
Here is the list of INGREDIENTS:
3/4 cup salted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups PLUS 2 Tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon table salt
1 cup semisweet chocolate chips
1 cup chopped toasted pecans (optional)
NOTE: The recipe calls for a 12 oz. pkg of semisweet chocolate chips but I dropped it down to a cup so that I could taste the cookie without as much chocolate. If you have a chocolate fetish by all means add away!
I also did not add pecans so I could taste the quality of the cookie, but you can bet my next batch will have pecans.
HOW TO MAKE:
Melt your butter in a saucepan over medium heat. You MUST stir this constantly, DO NOT walk away. I found my gas stove took 4 1/2 minutes to brown. You know your butter is brown when the froth on top turns from the yellow of butter to a light brown. Pour your butter into a small heat proof bowl IMMEDIATELY.
Put your butter into the refrigerator to chill. When it starts to solidify you are ready to continue. Mine butter took 50 minutes.
Preheat oven to 350°F.
Beat your browned butter, brown sugar, and granulated sugar together. I have a stand mixer with a paddle, my suggestion. Beat for 1-2 minutes until creamy. Add your eggs and vanilla, beating until blended. Eggs should always be room temperature.
Blend together in a separate bowl the flour, salt and baking soda. Gradually add to the browned butter and sugar mixture. Beat on low speed until everything is combined. Add in your chocolate chips and pecans until just combined.
Using a 2-Tablespoon scoop, scoop and drop cookies 2 inches apart on your prepared cookie sheet with parchment paper.
Bake for 12 - 14 minutes. My cookies took 13 minutes in my gas oven. Transfer cookies to a wire rack to cool.
Absolutely worth the time spent browning and cooling the butter. Thank you Southern Living for a memory inducing, decadent cookie!