Consolation Prize

Brown Sugar. Browned Butter. Chocolate Chip Cookies.

theslugkitchen:

Indulgent enough for you? 

Hint: The answer is yes.

I have a very personal relationship with this recipe, as I have been eating some version of them since I met Matt. He’s had this winner of a basic cookie recipe in his back pocket since his college days, which he apparently stumbled upon in his mom’s copy of The Joy of Cooking.

This cookie recipe is a staple. Don’t get me wrong. But when you’ve had one version of your favorite thing so many times, you eventually feel the need to tweak and change things up.

I love Cooking Light magazine and I stumbled across this recipe for “lighter” chocolate chip cookies, made with browned butter. After making it, I was kicking myself repeatedly for having never tried this technique before. It turns out, sautéing a stick of butter over medium heat for about 5 minutes makes it even more delectable. It becomes nutty, toasty, and turns a beautiful amber color.

So, we stole that technique and added it to the old one in our arsenal. But, we still felt like the recipe could be punched up a bit more. Then, we realized—more brown sugar! And no white sugar! That roasty molasses flavor echoed the nuttiness of the butter perfectly, and we found ourselves with our perfect cookie. Which I’m about to share with you all.

Brown Sugar-Browned Butter-Chocolate Chip Cookies

Makes roughly 14 cookies.

Ingredients:

• 1 cup + 2 tbsp flour
• 1/2 cup (1 stick) of unsalted butter
• 1 cup of brown sugar
• 1 1/2 cup semisweet chocolate chips
• 1 egg (I use Reddi-egg, which works just as well)
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda

Tip: Be picky about your chocolate. Sure, Nestle and Hershey’s were cute when you were like, 7. But you’re a grown-up now. Get the good stuff: Guittard and Ghirardelli are our go-tos. And if you’re sensitive to soy, dairy, nuts, or gluten, Enjoy Life chips are delicious, too! My mom (who has celiac) uses them for her cookies.

1. Preheat oven to 375°.

2. Whisk together 1 cup flour and 1/2 tsp baking soda in a medium to small-ish bowl. Reserve the 2 tablespoons of flour for later.

3. Melt 1/2 cup (1 stick) unsalted butter in a small saute pan over medium-low heat. You may want to slice the butter into 1/2-inch slices for even cooking. Begin whisking the butter RIGHT AWAY, and do not stop. Continue to whisk as it starts to bubble up and clarify. Once you notice brown bits to appear on the bottom, and you notice a nutty, roasty aroma, remove the pan from heat immediately. [This is your most crucial step in the entire process—if you’re too late, you’ll have burnt butter! Err on the side of caution. Just trust me.] Continue to whisk for about 30 seconds, and then see step 3.

3. In a separate larger bowl, combine 1/2 cup (1 stick) softened, unsalted butter and 1 cup of brown sugar.

4. Add in 1 egg (or 1/4 cup of Reddi-egg), 1/2 tsp salt, and 1/2 tsp vanilla extract. Mix to combine evenly.

5. Stir in the flour mixture gradually (dividing it by thirds should work well) until well-blended and smooth. If the dough is still not looking solid enough, add in the leftover 2 tbsp of flour.

6. Add in what might be the whole bag 1 1/2 cups of chocolate chips. Or whatever amount feels right to you.

7. Drop the cookie dough by heaping tablespoonfuls on a greased or parchment paper-lined cookie sheet.

8. Bake for 10-12 minutes (but check them after 10). Let stand once finished cooking, then move to wire rack to cool.

9. Eat all of them. (You will. It’s not even a question.)

Enjoy!

Sorry this recipe is coming a week late, guys. But better late than never!

Hey, Sunset peeps.

Matt and I are participating in a bake-off at Devil’s Teeth Baking Company on Noriega between 45th/46th Avenue. It goes from 12-3 and it might be fun if you’d like to come. We’re bringing a S’mores pie, and if it wins the competition, it’ll be a new item on the menu!

In a serious cooking mood.

Gonna make this

And this

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