It's been far too hot to turn on the oven (that's just a fact, not a complaint), so I haven't baked anything in almost a week. Luckily I have a few extra photos and recipes that are just begging to be shared.
I really hope that you're not getting sick of chocolate chip cookie posts. (Never mind all the lemon recipes. That's a refreshing, endless ocean I don't mind drowning in...and taking you down with me. ♥) I know cookies sometimes accidentally wander into Been-there, Done-that's, territory, but I promise to always try and keep things interesting in the realm of Cookiedom.
These cookies may look ordinary, fat and chewy as they are, but their flavour will knock your flip flops off. (And, if you're like me, make your shorts feel mysteriously tighter.) This is kind of a combination of techniques used in the Cook's Illustrated and Alton Brown recipes.
Nutty brown butter + chewy-gooey decadence + extra salt + a kick of cinnamon = the Higgs boson of chocolate chip cookies. If only physics could be explained via cookies (I'd no longer feel the need to reach for them whenever someone tries to explain things to me). O_o
Cinnamon and Brown Butter Chocolate Chip Cookies
Makes about 16-18 cookies
16 Tablespoons (that's 2 sticks) unsalted butter, softened to room temp. and cut into 16 pieces
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking Soda
2 generous teaspoons of ground cinnamon
1/2 cup granulated sugar
1 cup tightly packed, light brown sugar (it's okay to use dark)
1 egg yolk
2 Tablespoons of strong, brewed coffee, cooled to room temp. (milk will work too)
1 1/2 teaspoons vanilla extract
12 oz bag of chocolate chips
Place the butter into a medium-size saucepan. Over medium heat, cook the butter until melted, and browned. As the butter is cooking, use the handle of saucepan to swirl it around and prevent burning. As the butter browns, it will start to become frothy, as soon as the froth dissipates, keep a close eye on the butter. It should have a lovely nutty fragrance and the bubbles will be deep golden brown. (The browning process can take about 5-9 minutes.) As soon as the butter is ready, remove the saucepan from the heat and transfer the butter to a heat-proof bowl. Allow it to cool to room temperature.
In a separate, large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon; Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment (any large mixing bowl will work if you're using a hand-held), beat together the browned butter, and both sugars on medium-high speed until creamy and smooth (about 7 minutes).
Add the egg, egg yolk, vanilla, and coffee (or milk, if using). Beat on medium speed to combine.
On low speed, beat in the dry ingredients, beating just until they're incorporated into the wet.
Use a large rubber spatula or wooden spoon to fold in the chocolate chips.
Cover the bowl tightly with plastic wrap, and refrigerate the dough for at least 12 hours. (Apologies.)
When you're ready to bake, remove the dough from the fridge and allow it to come to room temperature. [You want it soft enough to scoop.] Preheat the oven to 375 F. and line baking sheets with parchment paper.
Measure out about 1/4-cup of dough per cookie, and place them on the prepared cookie sheets, leaving about 2-inches of space between each mound of dough. [Note: Because I'm neurotic about everything being neat and tidy, I rolled the mounds of dough into balls and lightly pressed each one down with my palm. I don't think this necessary, but don't feel bad it you're as twitchy about free-form circles as I am.] ;)
Bake for 14-16 minutes, or until the edges of the cookies are just starting to turn golden brown. [Note: My cookies were perfect after only 12 minutes.] Remove the sheet from the oven and allow the cookies to rest for a few minutes before transferring them to a cooling rack. [Note: Don't worry if the centers look under-baked. They will firm up as the cookies cool off.]
recipe adapted from Food and Wine magazine, via The Curvy Carrot