Folks, I have to apologize. It seems like the past few weeks have been pure craziness; complete with late nights, running around like a chicken with my head cut of, and just complete and utter chaos. In the midst of everything that has been going on, LL’s has unfortunately taken a back seat. I feel so bad and I’m kind of disappointed because I’ve got so any recipes that I’m so excited to share with you all and I haven’t been able to get them to you.
Things seem to be settling down a bit. This next week is going to be a little busy, but hopefully nothing like the past few weeks. I’ve been able to carve out a little time and I was able to dedicate it to a few posts for you guys. Hopefully things will be back on a regular schedule within the next week or so.
Since I’m not back into a normal routine yet I had to make the hard decision of just which recipe to share with you. A beverage? Appetizer. Main dish. Or dessert. Well, it was a hard decision but I finally came to the conclusion that y’all needed theses cookies. And you needed them now.
I can’t count just how many times I’ve made the cookies in the past month. Honestly, it’s probably a good thing that I haven’t kept track because then I would probably just be ashamed. But, just know that they are so good that they have been requested pretty much on a weekly basis, sometimes multiple times a week.
We all have that “go to” chocolate chip cookie recipe. That recipe we know by memory and can have whipped up in a matter of minutes. And, although, we have “that one” I’m a firm believer that you can never have too many chocolate chip cookie recipes.
I’d have to say, of all the chocolate chip cookies I’ve made this one seems to be the hub’s favorite. He’s one of those that loves the chocolate chip cookies, but without the chocolate chips. I, on the other hand, am in the group that believes the more chocolate chips the better. But, Spencer loves these.
The dough itself isn’t as sweet as most recipes, and that’s because the flour to sugar ratio differs just a bit. Typically there are equal amounts of flour and sugar, but this recipe only has 1 3/4 cups of sugar and almost 3 cups of flour. This gives the dough some sweetness but doesn’t make it overly sweet, and in turn it allows the hubs to enjoy some chocolate chips in the cookie without giving him a sugar overload. The extra flour also helps yield a slightly thicker cookie. And you can’t go wrong with a thick chocolate chip cookie.
This particular recipe also calls for brown butter. And by now, you all know my feelings for brown butter. It truly does make everything better. To this recipe it lends a nuttiness, which also mutes some of the sweetness. Along with the brown butter there are a mix of semi-sweet and dark chocolate chips, also helping balance the amount of sweetness in this cookie.
There are a lot of different tweaks in this recipe; the flour to sugar ratio, brown butter, addition of cornstarch and the mix of chocolates. But all these different little changes make a cookie that is perfectly thick, chewy, gooey and the perfect balance of sweet and chocolate. All of these helped produce the hub’s favorite chocolate chip cookie.
So, whether you’re still searching for your go to recipe, just looking to make an incredible batch of cookies that differs from your recipe, or looking to add another chocolate chip cookie recipe to your stash, try these out. But use caution, because they are addicting!
Super Chewy Brown Butter Chocolate Chip Cookies
Ingredients:
1 Cup (2 sticks) unsalted butter
1/2 Cup granulated sugar
1 1/4 Cup brown sugar
2 Large eggs
1 Egg yolk
1 1/2 Tsp vanilla
1/2 Tsp salt
1 Tsp baking soda
2 Tbsp cornstarch
2 1/2 Cups + 2 Tbsp flour
1 Cup semi-sweet chocolate chips
3/4 Cup dark chocolate chips
Directions:
Place butter in a saucepan and place over medium-low heat. The butter will begin to crackle and foam as it melts. Once the crackling subsides the butter will begin to brown. Swirl the butter around the pan as it browns. Watch the butter closely as it can go from brown to burned quickly. Once the butter is browned, remove from heat and allow to cool.
Preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray. Set aside.
Combine salt, baking soda, cornstarch and flour in a large bowl and whisk to combine. Set aside.
Pour the cooled butter in a large mixing bowl, being sure to scrap the bottom and edges of the saucepan to get all those brown bits. Add the sugars, turn mixer on low allowing the ingredients to incorporate. Once the butter and sugars are combined, increase the mixing speed to high and mix for 2 minutes. Add the eggs and egg yolk and beat another 3-4 minutes on high, until ingredients are incorporated and the butter begins to get light and fluffy. Add the vanilla and mix to combine. Gradually add the flour mixture to the butter mixture and mix until combined.
Add chocolate chips and stir to combine.
Roll pieces of dough into 1 1/2 inch balls and place 2-3 inches apart on the prepared baking sheet. Gently press the dough, using the palm of your hand to flatten slightly. Place in the oven for 8-11 minutes, the cookies should be lightly golden and set. Remove from oven and allow to cool for about 5 minutes on the pan, transfer to cooling racks and allow to cool completely. Store in an airtight container.
Recipe source: A Lynsey original
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