a la Cookie Monster.
That guy is so cool. With his googly eyes and questionable, yet super awesome eating habits.
Anyway. You guys. I've been a cookie baking machine.
Something about being sick the past couple weeks has made me crave cookies like something fierce. Maybe it's that chocolate chip cookies always feel like the ultimate comfort food.
I love that they are so simple, yet so delicious. I love that you can eat them warm out of the oven. Note: warm. Not straight-off-the-pan-and-still-sort-of-baking HOT.
Bottom line, I love me some cookies. They're just about the only dessert that I eat and eat and eat. And eat.
On the day I was feeling the crappiest, I decided that I really needed cookies. Warm, gooey chocolate chip cookies. Never mind that I couldn't really taste anything. Never mind that I should have been sleeping off the drowsy pills.
So, I baked these up using my favorite chocolate chip cookie recipe, but with brown butter. The smell alone was outrageous. I inhaled three of them for the sake of having my cookies.
But, I made Matt taste test since I was clearly not qualified. His reaction? Pure bliss. Then I had my co-workers taste them. Record timing of treat disappearance. These cookies were seemingly winners.
Luckily, I saved myself some cookie dough to bake up when my tastebuds decided to rejoin the party.
And woah. Just woah. These are the best dang chocolate chip cookies everrrrr. Obviously to be enjoyed with a glass of milk. Duh.
Brown Butter Chocolate Chip Cookies
makes 24+ cookies
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups PLUS 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar, packed
1/2 cup sugar
1 egg PLUS 1 egg yolk
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.
In a small saucepan over medium heat, melt the butter until browned and little black bits start to form on the bottom, about 5 minutes. Remove from heat and cool until warm.
In a medium bowl, whisk together the dry ingredients. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugars and brown butter on medium-high speed until lightened in color and creamy, about 3-4 minutes. Add in the egg, egg yolk, and vanilla, mixing until combined. With the mixer on low, add the dry ingredients, mixing just until combined. Mix in the chocolate chips.
Scoop the dough (about 2 tablespoons) onto the prepared baking sheets. Bake for 12-14 minutes, or until lightly golden around the edges. Be careful not to overbake. Let cookies cool on pan for 10 minutes then transfer to a wire rack to cool completely.
Source: adapted from Annie's Eats
Om nom nom nom nom.