Chocolate chip cookies are the holy grail of bakers. We are constantly trying out new recipes, searching for the perfect cookie (however, unlike the holy grail this is more likely to ensure early death than elongated life, since one must of course gorge oneself on the perfect cookie). In our house we have two very delicious recipes that we usually use, but I am always on the lookout for something a little different. Unfortunately, most of the other recipes that I attempt are merely mediocre; they taste good, but come out thin or crumbly.
And then, four days ago, everything changed. I found a recipe that called for the use of browned butter, which was both intriguing and appetizing. It called to me, and I abandoned all pretenses of studying for my A. P. Government test and decided to try out the cookies.
They were fantastic. The browned butter gave them a richness of flavor and an amazing texture–crisp on the outside yet soft and doughy on the inside. And they were thick, big and perfectly chewy. And beautiful. I’m in love.
- 3 cups flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 2 eggs plus 1 egg yolk
- 1 1/2 cups chocolate chips
In a saucepan over low heat, melt twelve tablespoons of the butter, swirling occasionally. Keeping one eye on the butter, combine the flour, baking soda, baking powder and salt in a small bowl. Set aside, and devote your full attention to the butter. It should be bubbly and noisy. Swirl until it turns a nice amber color, then remove from heat and add the remaining butter. Allow this to melt, then pour into a large bowl. Add both sugars and vanilla, then the eggs and yolk one at a time. Mix well ( I mixed by hand, but you can use an electric mixer) and gradually add the flour mixture, then the chocolate chips.
On a baking pan lined with parchment paper, drop 3-tablespoon sized balls of dough. bake for 10 to 15 minutes, until golden brown. Enjoy!