Chocolate Chip Cookies

March 6, 2010

Chocolate chip cookies are made in my house at least one a week for as long as I can remember. If my mom has had a bad day, you will most likely find butter softening on the counter, waiting to be beaten and mixed. Personally, I’m not a huge fan. I love the dough of course but most come out like flat little frisbies, plus I’m not much for chocolate chips myself.

So when I came across this recipe, I bookmarked it.
I like to give new CCC recipes a try (not only to try to find one that “tickles my fancy” but also because I know they will all get eaten even if they aren’t the absolute best).

It’s been a while since I’ve baked, and I was thinking how much I missed it yesterday afternoon as I was sculpting little birdies out of clay for a bowl I’m working on. So I packed up my things and headed home to squeeze in a little baking time before I met my friday night group for some dinner and bible studyin’.

The recipe is unique and definitely more time consuming as you have to brown the butter, then wait for it and the sugars to cool and then refrigerate the dough before baking (I was only able to refrigerate mine for an hour, so I’d like to try it again when I’d have time to do it for the full 24 hours). But I don’t mind a little extra effort and time, I’ve found it almost always pays off in the end.

My dough was slightly dry, and I was nervous about the end result, but they formed into cute little cookie balls in my hands and baked down to yummy goodness in the end. They were crispy on the outside but soft in the middle and were the perfect dessert with a cup of coffee. One of my favorite things about them was the use of chopped bittersweet chocolate as opposed to regular semi-sweet chips which are a little too milky tasting, in my opinion. Everyone said they loved them and my sister said they were “awesome.”
so yay! I will definitely be trying them again and still experimenting with other recipes, but this is probably my favorite so far!

Chocolate Chip Cookies
Via Blue Ridge Baker

8 1/2 ounces unbleached white flour (I used Whole Wheat)
1/2 + 1/8 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
10 tablespoons (5 ounces) unsalted butter, browned
5 ounces light brown sugar
4 ounces granulated sugar
1 large egg
1 teaspoon vanilla
10 ounces bittersweet chocolate, chopped into chip-sized pieces
Combine flour, baking soda, baking powder and salt, set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine sugars. Pour hot brown butter over sugars, and without stirring, place in refrigerator to cool the butter to room temperature. Attach bowl to mixer and on medium speed, beat until light in color and fluffy. If butter isn’t becoming pale, it isn’t cool enough. Pop it back in the fridge for a few more minutes and try again. When butter mixture is desired consistency, add egg and beat for 30 seconds. Stir in vanilla. Add dry ingredients, and mix until just incorporated. Stir in chocolate. Form dough into a log and wrap in plastic. Refrigerate for at least 24 hours (if you can stand to. If not, I understand). When ready to bake, preheat oven to 350 and line a baking sheet with parchment. Form dough into balls a little over an inch in diameter, or 1.5 ounces. Place balls at least 2″ apart on baking sheet, and sprinkle with coarse sea salt. Bake for about 15 minutes, or until slightly puffy, dry on top and tinged with golden. Let cool completely on baking sheet.