When I got back from New Zealand a year ago, I was dirt poor and said this on facebook: “Sooo…anybody aware of places currently in need of a musician with mad office and baking skills? I’ll submit my resume with a cookie attached.” True.
These are the cookies that would be attached to copies of my resume.
I’ve made Alton Brown’s The Chewy Recipe quite a few times now that this time I decided to play with it a bit. Since melted butter is involved, my mind went to the uber trendy, super tasty brown butter. The first time I browned butter was for Smitten Kitchen’s Peach Shortbread (tasty and gorgeous, by the way!), and the second was for these yummy muffins. If you haven’t ever done so, it’s easy as long as you keep an eye on it!
Anyway, I’m still in need a job, folks. I get less gigs now than when I moved here two years ago, which is totes backwards. Plus, this would go towards #25 on my list, and would also help immensely with #4.
Maybe I really should try affixing these to some paper. Butter blotches and chocolate smudges are charming, right?
Chewy Brown Butter Chocolate Chip Cookies
adapted from Alton Brown
One comment I remember from the aforementioned shortbread was from a guy named Tim. He suggests that when browning butter, you should add 4 teaspoons of water per stick of butter, hence the 2 1/2 tablespoons of water here. The reason is because the water in the butter cooks off and therefore that much moisture is otherwise lost. If you are feeling lazy and don’t want to brown the butter, shame on you omit the H2O! Also, AB’s original recipe calls for 1/4 cup white sugar and 1 1/4 cups brown, so I just went all brown to go with the Brown/brown theme that’s going on here.
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 1/2 tablespoons warm water
1 1/2 cups brown sugar
1 egg yolk
2 tablespoons milk (I used 2%)
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1. Brown the butter: melt the butter in a saucepan over medium low heat. Stir frequently – it will get bubbly, foamy, clear, then little brown bits will begin forming and it’ll smell nutty. This is good, just take care not to burn the bits. Remove from heat.
2. Sift together the flour, salt, and baking soda. Set aside.
3. With a mixer, cream together the brown butter and brown sugar. Add the egg and yolk, milk and vanilla and mix well at medium speed.
4. Add in the flour mixture a little at a time until thoroughly combined. Stir in the chocolate chips, then let the dough chill in the fridge. I let mine chill for an hour, but wouldn’t go longer than that…the dough gets kind of hard.
5. Preheat oven to 375F. With a #20 disher, scoop and drop dough balls onto a parchment-lined cookie sheet, leaving about 2 inches between each ball. (If you don’t have a scoop this size, it’s about 3 tablespoons.) Bake for about 14 minutes, rotating the sheet halfway. They are done when they are just lightly brown on the edges. Store in an airtight container. Makes about 2 1/2 dozen cookies!
I froze about half of my dough. Scoop the rest of the dough, freeze the balls on a cookie sheet, then store the frozen balls in a freezer bag. Bake without thawing, but add another minute or two to the baking time.
Brown specks of WIN.
Yo, gluten-free friends!
You can get in on these, too! Alton Brown has a GF version of this recipe if any of you want to try it. Bonus points if you brown the butter (don’t forget the water!).