If you haven’t seen my recent posts on the Chocolate Chip Off, this post will make no sense whatsoever. I’ve been on a Chocolate Chip Cookie binge. I baked, then had people judge, but then came up with what, I think was the winner, after the fact. And late tallies changed my previous numbers. God! Nothing is ever easy!
Well, it turns out the Pan Banging cookies weren’t as big winners as I had thought. And some vote sheets came in late giving Jacques Torres an additional 3 votes and the basic Toll House cookie two additional votes. So, the final tally was:
Sara Kieffer’sPan Banging Giant Chocolate Chip Cookies = 9 #1 votes
Basic Toll House Cookies = 6 #1 Votes
Jacques Torres Chocolate Chip Cookies = 6 #1 votes
Salted Butter and Chocolate Chunk Shortbread Cookies = 1 #1 vote
Even Neil Saavedra, who does the Fork Report on KFI Radio every Saturday from 2 to 5 p.m. said the Pan Banging cookies were his favorites too. He liked the crunch and didn’t think they tasted greasy, so go figure. But he did also love the Browned Butter Chocolate Chip Cookies because the flavor is rich and fantastic. I hope that if there’s ever an earthquake here, and I am stuck in an elevator, I hope it’s with Neil. We could talk food for hours.
So, it wasn’t really a fair contest since I didn’t find out about the Browned Butter Chocolate Chip Cookies until after I’d already baked and judged the others. And, as I said before, nothing compares to the Browned Butter Chocolate Chip Cookies! (Sorry Neil, I have to disagree with you on this.)
So, I’m bringing in some Browned Butter Cookies today because, today is National Chocolate Chip day and as soon as people in the newsroom taste these, they may want to switch their votes. I think I’m on to oatmeal cookies next.
If you have to bake a Chocolate Chip cookie, definitely use this recipe for Browned Butter Chocolate Chip Cookies. They’re simply the best!
Happy Chocolate Chip Day!
Brown Butter Chocolate Chip Cookies
AuthorFran TunnoIn a medium saucepan, melt the butter over medium heat. The butter may start to boil, just keep stirring the butter, (it may get foamy) until it turns a deep amber color. (This may take 5 to 10 minutes.)
Remove it from the heat and let it cool for at least 20 minutes.
While the butter cools, preheat the oven to 350 degrees.
In a large bowl, whisk together the flour, baking soda, and sea salt. Then set it aside.
Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir it until the dough comes together and the ingredients are incorporated. Stir in the chocolate chunks.
Using a medium spoon (about 2 tablespoon size), scoop the dough, form it into a slight ball and drop it about 2 inches apart on the baking sheet. Bake for 10 to 12 minutes, until the edges are slightly golden.
Allow the cookies to cool about 5 minutes, then transfer them to a wire rack, or some aluminum foil to cool completely. If desired (and I recommend it) sprinkle the top with a little sea salt. Serve immediately.
These cookies are best eaten right after they're baked. The tend to lose that great brown butter flavor if they sit a day or two.
Ingredients
Directions
In a medium saucepan, melt the butter over medium heat. The butter may start to boil, just keep stirring the butter, (it may get foamy) until it turns a deep amber color. (This may take 5 to 10 minutes.)
Remove it from the heat and let it cool for at least 20 minutes.
While the butter cools, preheat the oven to 350 degrees.
In a large bowl, whisk together the flour, baking soda, and sea salt. Then set it aside.
Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir it until the dough comes together and the ingredients are incorporated. Stir in the chocolate chunks.
Using a medium spoon (about 2 tablespoon size), scoop the dough, form it into a slight ball and drop it about 2 inches apart on the baking sheet. Bake for 10 to 12 minutes, until the edges are slightly golden.
Allow the cookies to cool about 5 minutes, then transfer them to a wire rack, or some aluminum foil to cool completely. If desired (and I recommend it) sprinkle the top with a little sea salt. Serve immediately.
These cookies are best eaten right after they're baked. The tend to lose that great brown butter flavor if they sit a day or two.
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