Introducing a several week series on the perfection of the chocolate-chip cookie. Perfection, of course, is relative. For me, I like a salty, chewy, soft and very chocolately cookie. Others like it crispy and some like it with minimal chips (those people are hard to understand).
The list goes on and on and on. I’m not going to try to make all the versions of this ubiquitous cookie because that would be quite impossible. Instead, I’ll explore the less-known and more exotic side of the chocolate chip cookie: keeping it classic, but introducing some delicious twists.
Speaking of something we weren’t talking about, who else loves fall? Since a picture is worth a thousand words, here is a little essay on what I love (am looking forward to and already enjoying) about autumn.
Okay, back to the cookies. First up is the incomparable brown butter cookie: the last time I made brown butter chocolate-chip cookies, they came out yummy but too crispy for my taste. This time, I tried out this recipe, and it was great! The cookies stay soft, and they are to die for warm!
I am trying to be more chemistry-ish about this baking thing, because the stereotype seems to be that all bakers are obsessed with perfection. I’m not denying that lots probably are, but I have never been. I understand geeking out about the science, because it is fascinating. But I’ve always been more of a free spirit in the kitchen. Does anyone else love stirring up cookies to the sound of Zac Brown band and Michael Bublé? Cool. How about the Avenger’s theme? Oh well, I’m good with being in a class by myself…which, I am 🙂
Soft Brown Butter Chocolate Chip Cookies
- 1 cup unsalted butter
- 2¼ cups all-purpose flour
- 1¼ tsp. baking soda
- ½ tsp. coarse sea salt
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2½ tsp. vanilla extract
- 1 Tbsp. plain yogurt (I used Greek yogurt)
- 1 cup semisweet chocolate chips (I used jumbo)
- Preheat oven to 350 degrees. Cut the butter in pieces and place in a saucepan over medium heat. Whisking frequently allow the butter to brown. Remove from heat and let cool to room temperature. (you can accelerate this step by using the same concept as is employed for cooked frostings, by whipping the brown butter in your mixer until it cools sufficiently.)
- In a mixing bowl, whisk together flour, baking soda, and sea salt. Set aside,
- In your mixer, combine sugars and brown butter. Blend until smooth. Add the egg, egg yolk, vanilla, and yogurt.
- Next, mix in the dry ingredients. Fold in the chocolate chips until incorporated. Cover and chill in the refrigerator for 30 minutes.
- On a non-stick baking sheet, or lined with parchment paper, scoop the dough out by tablespoons about 2 inches apart. Sprinkle with additional sea salt, if desired.
- Bake until golden brown in the preheated oven for 10-12 minutes.