It’s no secret that I have a major sweet tooth. Given the opportunity, I’m not one to say no to eating cake for breakfast, and can often be found making scones or sticky buns to start my morning off with. In my family, I’m known for my made-from-scratch best ever chocolate cake and frosting. It’s a request I get every year on my husbands birthday and on special events. And it seems as though every time I make cookies — through no fault of my own — one or two from each batch end up eaten before they’ve even cooled. But can I really take responsibility for that? There’s just nothing better than a warm, gooey, just-out-of-the-oven chocolate chip cookie!
Now, if you’re anything like me, you’re on a constant quest to find the perfect chocolate chip cookie recipe.
About six years ago, in a tiny kitchen that barely had room for one, with cabinets that overflowed with pots and pans, I made a browned-butter chocolate chip cookie that was stuffed with hazelnut spread. One bite, and like your favorite artisan chocolate, the center came pouring out. While my husband raved about them, the chocolate was a little rich for me. Far from average, it was the dough that I thought stood out — absolutely delightful!
Making the cookies below — a road-trip snack for an autumn camping trip in the Catskills — I knew I wanted more than what a classic recipe had to offer. While you can never go wrong with tradition, sometimes I just crave more flavor.
The memory of condo-living and the recipes I made in that too-small kitchen came flooding back to me, and I knew exactly how I was going to get that extra something.
Browned butter adds a deep, rich, caramel-like flavor and depth to these cookies. An extra egg yolk makes them perfectly chewy on the inside while still being crispy on the outside. And increasing the portions of brown sugar while reducing the cane sugar intensifies the molasses flavor, which (particularly during these cooler months) I particularly appreciate.
1 1/2 C. unsalted butter
1 C. dark brown sugar
1/4 C. RAW cane sugar
1 tsp. high quality vanilla extract
1 egg + 1 egg yolk, room temperature
1 3/4 C. flour
3/4 tsp. salt
2/3 tsp. baking soda
1/3 tsp. cornstarch
6 oz. high quality semi-sweet chocolate bar, chopped
6 oz. high quality milk chocolate bar, chopped
In a small saucepan, over medium heat, melt one stick of butter until it has foamed and turned a caramel-brown color (three to five minutes, stirring frequently). Remove from the heat, and stir in the remaining butter.
Transfer the butter to a large mixing bow. Whisk in the sugars, mixing well. Whisk in the egg, egg yolk, and vanilla.
Add in the flour, salt, baking soda, and cornstarch. Using a wooden spoon, mix together. Fold in the chocolate.
Cover the bowl with a reusable beeswax or silicon wrap and refrigerate a minimum of 30 minutes.
When you’re ready to bake, allow dough to come to room temperature. Preheat the oven to 375 degrees, and bake 8 minutes.
Best warm out of the oven. Can be stored in an air-tight container three days. If you don’t plan on eating a full batch, freeze the balls and bake as needed.