Brown Butter Chocolate Chip Cookies
These are now my favourite cookies - but you have to work for them!This recipe is one where you have to follow the directions and measurements closely, and with the proper preparation, it takes time. Definitely worth the wait though!
Plus I'm pretty sure this is the recipe that Taylor Swift uses!?
I might be wrong, but on Tumblr she mentioned she loves Joy the Baker's recipes, and these look pretty similar - so don't quote me on it!
|Photo from Instagram: Taylor Swift|
Recipe from Joy the Baker
- 1 cup of butter (softened)
- 1 cup of brown sugar (packed)
- 2 teaspoons of vanilla extract
- 1 teaspoon of molasses
- 1/2 cup of granulated sugar
- 1 egg
- 1 egg yolk
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1 cup of dark chocolate chunks
- 1/2 cup of chopped pecans
Take 1/2 cup of the butter, and place is in a medium sized skillet or a frying pan works as well.
Melt the butter over medium heat, swirling and stirring occasionally. It will foam and crackle. Keep the heat on medium. Once the crackling stops, keep an eye on the butter. It will start to smell nutty, and brown bits will form in the bottom. Once the bits have turns amber brown (just over 2 minutes), remove from the pan, and place in a bowl and allow to cool for approximately 20 minutes.
Take the remaining 1/2 cup of butter, and beat it together with the brown sugar for 3-5 minutes until it is light and fluffy.
Beat in the vanilla and molasses.
Add the egg and egg yolk, and beat.
Pour the cooled brown butter into the bowl (with the little dark bits as well) with the granulated sugar.
Beat for approximately 2 minutes until it is light and fluffy.
Add the flour, salt and baking soda.
Beat on a low speed until everything is incorporated.
For the chocolate, I used a dark chocolate bar, and chopped it up in small chunks.
Add the chocolate and pecans.
Fold into the dough.
Chill for at least 30 minutes.
Preheat oven to 350°F.
Place the racks in the upper half of the oven
Scoop 2 tablespoon size balls of dough onto baking pans lined with parchment paper.
Sprinkle the tops of the cookies with sea salt, to taste, if you wish.
Bake for 8-10 minutes, or until the are golden.
Remove from the oven, and let sit on the pan for at least 5-10 minutes before moving them.