Not just any cookie mind you, the best chocolate chip cookie I have ever made. The additional bonus to these cookies, because you brown the butter, you don't have to wait for any ingredients to come to room temperature, that makes this a great spur of the moment treat. Almost like instant gratification, in chocolate chip cookie form.
Browned butter chocolate chip cookies
adapted from: How Does She ?
350 degree oven
1/2 c butter
1/4 c butter - cut into 4 slices
1 c brown sugar
1/2 c sugar
1 egg yolk
1 T vanilla
2 c flour
1/2 t salt
1/2 t baking soda
2 c chocolate chips
1 c pecan pieces or walnut pieces
Place the 1/2 c butter (1 cube) into small flat pan, melt over medium low heat, then carefully let butter brown to a golden brown. Set aside to cool slightly.
Place the 4 slices of butter in bottom of the mixer bowl, add the brown sugar and sugar, add cooled butter and mix until creamy.
Add egg, yolk and vanilla, beating well.
Add flour, soda and salt, mix well. Mixture will be smooth and creamy. Quickly mix in chips and pecan pieces.
Using large cookie scoop (2 T size) scoop dough onto prepared cookie sheet. Bake 12-15 minutes. Edges will be golden, do not over bake.
Recipe rating: Oh Yes! (will make again)
As always thanks so much for stopping by, I appreciate your time.
* egg whites freeze very well, you can save them up and make a delicious batch of meringue for cookies or a torte.........
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12 days of Bloggie-mas 5 cookies @ a moderate life