Real life right now talk:
There are crumbs on my floor. They’ve been there for a while. I don’t know when they’re going away.
There is wet laundry in the washing machine. I don’t know when that’s going away either.
I felt guilty about both of those statements and immediately went to make the situations go away.
When I blew bubbles with my daughter today I secretly wanted to be the one blowing all the bubbles. She just doesn’t do it right.
I ate my salad first at dinner tonight because I wanted to enjoy the rest of my meal. Salad would just be a bland distraction.
I don’t think I’ve made the same chocolate chip cookie recipe twice in the last several years. I’m on the hunt for my favorite and I need to try everything to get there. Its a tough job, I know.
This recipe comes from the Joy the Baker Cookbook. If you know anything about me you probably know I’m crazy about this lady. She’s talented, inspiring, and honest.
Browning butter takes a little more time but the final cookie has a very unique (and delicious) flavor. The original recipe calls for all bittersweet chocolate, but I am quite partial to semisweet chocolate in my cookies. I decided to go half and half, and I feel they worked well together. I’m also not one to buy unsalted butter, so I used just a pinch of salt in my cookies. If you decide to go unsalted, you can add a little more salt to the batter.
So, yeah, some of the crumbs on my floor were from cookies. It was totally worth it.
Brown Butter Chocolate Chip Cookies
- 1 cup butter, softened
- 1 tablespoon butter, softened
- 1 cup granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon molasses
- ½ cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 ¼ cups all-purpose flour
- Pinch of salt
- 1 teaspoon baking soda
- ½ cup coarsely chopped walnuts
- ½ cup semisweet chocolate chips
- ½ cup bittersweet chocolate chips
- Place 1 stick plus 1 tablespoon of butter in a small pan over medium heat. Once the butter melts it will begin to foam and froth and will make a crackling sound as the water cooks out of it. You can swirl the pan from time to time but don’t really need to stir it. Once it stops crackling keep an eye on it. The butter will begin to brown and smell nutty. Once it is a nice chestnut color remove it from the heat and pour it into a bowl or other small container, making sure to use all the brown bits in the bottom. Let cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 1 stick of butter with the granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
- Add the vanilla extract and molasses and beat until incorporated. Once the browned butter has cooled, pour it into the creamed butter mixture along with the brown sugar. Cream for about 2 minutes until well incorporated. Add the egg and egg yolk and beat another minute.
- In a medium bowl, whisk together the flour, salt, and baking soda. Add it all at once to the butter mixture and beat on low speed until the flour is just incorporated. Remove the bowl from the stand mixer and use a spatula or wooden spoon to fold in the walnuts and chocolate chips.
- Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes.
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat. Place tablespoons of dough about 2 inches apart on the prepared sheet. Bake for 12 to 14 minutes until lightly browned but still soft in the middle. Remove from the oven and let rest on the sheet for 5 minutes before removing to a cooling rack to cool completely.