Chewy or crunchy?
What kind of chocolate chip cookie do you like? The best thing about this recipe is that you can make the cookies chewy or crunchy. Here are the two tricks:
For chewy cookies: (1) After filling your baking tray with balls of cookie dough, cover it and let it sit in the freezer for at least an hour, and (2) once your cookies have cooled, pile them on a plate and cover them with cling film until just about to serve
For crunchy cookies: Don’t do the above.
There, simple, isn’t it? The other great thing about this recipe is browned butter, which is made by melting butter in a skillet until it turns – well – brown. Simple, yes – but the difference in flavour is amazing. Browned butter lends a nutty, toffee-like flavour to the cookies that is so delicious that I am going to try it in many other recipes soon. I just love the way it smells.
Originally from Cooks Illustrated, this recipe is adapted from Tracey’s Culinary Adventures. It’s an easy, quick recipe that makes about 15 large cookies (which will disappear in no time!)
Browned Butter Chocolate Chip Cookies
- 1 3/4 cup plain white flour
- 1/2 teaspoon baking soda
- 200 grams butter, unsalted
- 1/2 cup caster sugar
- 3/4 cup dark brown sugar, packed
- A pinch of salt
- 1 tablespoon vanilla
- 1 egg yolk
- 1 egg
- 200 grams (1 3/4 cups) chocolate chips or chunks
Preheat the oven to 375 F/ 190 C/ Gas Mark 5. Line two baking trays with parchment paper. Then, sift together the flour and baking soda in a small bowl. Set aside.
Brown 150 grams of the butter (about 3/4 of the butter you are using) by melting it in a heavy pan over medium high heat. Once the butter is melted, lower the heat to medium and swirl constantly until the colour changes to brown. It will smell nutty. Take care not to burn it.
Once the butter is browned, pour it into a large, heat-proof bowl. Whisk in the remaining 50 grams of butter until it is melted.
Add the brown sugar, white sugar, salt and vanilla.
Beat with an electric hand beater on high until light, fluffy and golden brown. You can also hand whisk it, but that will take much longer.
Fold in the flour mixture until just incorporated. Stir in the chocolate chips or chunks.
Drop by large, rounded tablespoon-fulls onto the prepared trays. For chewy cookies: cover the trays with cling wrap and place them in the freezer for at least an hour. (For crispy cookies, place immediately in the oven.)
Bake for 14-16 minutes until the edges turn golden brown. Transfer to a wire rack to cool completely.
For chewy cookies: Cover your plate of cookies with cling film once they have cooled. Remove the film only when ready to serve.