See's Browned Butter Chocolate Chip Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ C + 3 T unsalted butter (divided, ½ C cold, 3 T cool to room temperature)
1 t very cold water
1¾ C + 2 T unbleached AP flour
½ t baking soda
¾ t salt
½ C sugar (baker's sugar preferred)
¾ C packed dark brown sugar
1 large egg
1 t vanilla extract
6 oz See's or Guittard semi-sweet chocolate chips
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Directions: |
Directions:READ everything first!
1. Preheat oven to 375ºF
2. Measure out all ingredients and have ready to use in the order directed--THIS MATTERS
3. Melt 3 T butter in a saucepan over medium heat until bubbling and foaming. Follow directions in the notes below to brown the butter. As soon as it is browned scrape every bit into small bowl and add the 1 t very cold water. Stir and place the bowl in the freezer for 15 minutes while preparing the other ingredients.
4. Use a large bowl for whisking together the flour, baking soda, and salt. Set aside until step 8.
5. Place cold ½ C butter and baker's sugar in the mixer equipped with a paddle attachment. Start on low and mix for a few minutes, gradually turning the mixer to medium as the mixture becomes creamy.
6. Remove browned butter from the freezer and whisk in the brown sugar until it is well combined and forms clumps.
7. Scrape down the sides of the mixing bowl and paddle, then add egg, vanilla, browned butter mixture, and mix for about 1 minute until it is completely combined.
8. Remove the bowl from the stand and add flour mixture. Stir with a wooden spoon until flour mixture is incorporated and and forms dough. Stir in the semi-sweet chocolate chips until well distributed.
9. Place rounded T of cookie dough two inches apart on parchment-lined cookie sheets. Bake in preheated oven 10-11 minutes until the centers are no longer shiny. The edges will be golden brown. Allow to cool on the pan for 1 minute, then move to cookie racks.
This recipe doubles well, and is worth doing to freeze dough for a future use. |
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Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: HOW TO PROPERLY BROWN BUTTER
How to Brown Butter
How to Properly Brown Butter
What is needed--
Butter. You can use unsalted or salted butter, but make sure it’s cut into pieces so it cooks evenly. If the butter is frozen or too cold, it will splatter and easily burn. Take it out of the refrigerator about 20-30 minutes before starting.
Pan. Use a light-colored pan so you can see when the butter has browned.
Something to stir it with--a wooden spoon, silicone whisk, or rubber spatula. They all work.
Instructions:
Butter browns quickly, and burns easily, so do not live it alone once you start. Place the pieces of butter in your light-colored pan. Turn the heat onto medium. Medium heat ensures the butter cooks evenly, THIS IS IMPORTANT for the success of this easy process. Begin stirring to move the butter around as it melts. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5-8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. The foam will slightly subside and the milk solids on the bottom of the pan will toast. It will smell intensely buttery, nutty, and rich. This is how you know it is done. Immediately remove it from the heat and scrape all of it into a room temperature or cooler (not cold) bowl or container. If it is left in the pan, it WILL burn.
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