Yield: 8 large cookies
Chocolate Chip Cookie Recipe
½ cup (1 stick) unsalted high quality butter cubed (Kerrygold Irish Butter brand is great)
2 tablespoons water, room temperature
⅓ cup white sugar
⅔ cup dark brown sugar, packed
1 large egg (room temperature)
1 tsp pure vanilla extract
¼ tsp salt (eliminate salt if you're only using baking powder and double the amount of baking powder!)
½ tsp baking soda
½ tsp baking powder (makes a nice thick cookie)
1 ⅓ cup all-purpose flour
¾ cup semi-sweet chocolate chips or discs
¼ cup chopped dark chocolate chunks
Method:
In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
We're making a brown butter which will give the cookie an incredible nutty flavor. In a medium saucepan, add the butter and melt slowly over medium low heat.
Bring the butter to a boil, stirring frequently (DO NOT WALK AWAY!). As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, and hard to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1/2 cup (120 ml) of liquid.
Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on to avoid a greasy dough. Make sure to remove after 15 minutes.
In a large bowl, cream the white sugar, brown sugar and cooled brown butter together with an electric hand mixer or mix with a spatula until light and fluffy, 1-2 minutes.
Add the egg and beat until incorporated. Add vanilla extract and drop the baking soda into the pool of vanilla to activate it.
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
Using a wooden spoon, fold the chocolate chips and dark chocolate chunks into the dough until fully incorporated.
Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds using an ice cream scoop.
For the best flavor, cover and refrigerate for 1 hour or, even better, overnight.
Preheat the oven to 350˚F (180˚C).
Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
Bake in a preheated oven for 12-14 minutes.
Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
You can also spice it up and press all of the prepared refrigerated dough into a skillet to make a skillet cookie, add 1/4 cup of chopped walnuts and bake according to the recipe above. Serve with vanilla ice cream and garnish with a fresh mint! Yum!
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