I follow Ashley, Baker By Nature on Instagram. She has amazing recipes. I made her Everyday Chocolate Chips Cookies - with browned butter and three types of chocolate chips. They are spectacular. I highly recommend trying them. Please visit Baker by Nature to read all of her helpful hints. She adds lots of added details to making your baking experience easier!
Everyday Chocolate Chip Cookies (adapted from Baker by Nature)
14 Tbsp salted butter
2 1/3 cups all purpose flour
1 tsp baking soda
1/2 tsp flaky sea salt
1 cup + 2 Tbsp dark brown sugar, packed
1/2 cup granulated white sugar
2 tsp vanilla
2 large eggs, at room temperature
1 cup milk chocolate chips (I have also subbed in Heath
milk chocolate/toffee pieces)
1 cup dark chocolate chips
1/2 cup bittersweet chocolate chips
1/2 cup bittersweet chocolate chips
Maldon Flaky Sea Salt
Place the butter in a medium saucepan over medium-high heat. (a little bigger bottom to the pan is nice because it browns better) Bring to a soft boil on medium high heat, stirring constantly, until butter starts to brown and you see brown flecks and it starts to have a "nutty" smell….8-10 minutes. Using scraper, remove butter and all brown flecks and put in a heat-proof bowl. Store in the refrigerator for about 1 1/2 hours or until butter is just barely solidified and will dent to the touch. Once the butter is at room temperature, preheat the oven to 375 and line one or two baking sheets with parchment paper or use a Silpat or baking liner.
In a medium size bowl, whisk together the flour, baking soda and sea salt. Set aside.
Using a mixer, beat the chilled butter and both sugars at medium speed.. just until nicely combined. Don't over-beat. Mix in vanilla. Mix in both eggs, beating after each one.
Gently fold in flour mixture until flour has disappeared. Fold in chocolate chips. Using a large 3 Tbsp cookie scoop (or preferred size ...I use smaller) ), scoop cookies, add a chocolate chip or two to the top of the dough ball and dip top off cookie in the flaky sea salt. Place cookies far enough apart to allow for spreading. Bake for 8 - 10 minutes or until edges are nice and brown and cookies are soft in the middle. Remove cookies from oven. Allow to cool 10 minutes before transferring to a wire rack to cool completely.
Printable Version
Place the butter in a medium saucepan over medium-high heat. (a little bigger bottom to the pan is nice because it browns better) Bring to a soft boil on medium high heat, stirring constantly, until butter starts to brown and you see brown flecks and it starts to have a "nutty" smell….8-10 minutes. Using scraper, remove butter and all brown flecks and put in a heat-proof bowl. Store in the refrigerator for about 1 1/2 hours or until butter is just barely solidified and will dent to the touch. Once the butter is at room temperature, preheat the oven to 375 and line one or two baking sheets with parchment paper or use a Silpat or baking liner.
In a medium size bowl, whisk together the flour, baking soda and sea salt. Set aside.
Using a mixer, beat the chilled butter and both sugars at medium speed.. just until nicely combined. Don't over-beat. Mix in vanilla. Mix in both eggs, beating after each one.
Gently fold in flour mixture until flour has disappeared. Fold in chocolate chips. Using a large 3 Tbsp cookie scoop (or preferred size ...I use smaller) ), scoop cookies, add a chocolate chip or two to the top of the dough ball and dip top off cookie in the flaky sea salt. Place cookies far enough apart to allow for spreading. Bake for 8 - 10 minutes or until edges are nice and brown and cookies are soft in the middle. Remove cookies from oven. Allow to cool 10 minutes before transferring to a wire rack to cool completely.
Printable Version
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