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Wednesday, February 17, 2010

SECRET Chocolate Chip Cookie Recipe: REVEALED!

Um, yeah...you're going to want this recipe! I made this recipe twice (almost a third time, but I controlled myself) in four days if that proves anything. Stew raved about them to his coworkers, and I thought it would be mean if they didn't get to try them! From what Stew says, they all LOVED them (and they didn't even turn out as good the second time). One of his coworkers asked for the recipe, and he emailed it to everyone, so I figured if they had the recipe, I might as well post it (I was going to keep it secret so only I could make the best chocolate chip cookies in the world—hehehe). ;)

This cookie might not look super spectacularly out of the ordinary, but trust me...it is. By looking at the ingredients you might think, “What makes these cookies any different?” The secret, my friends, is all in the way you make them! And it makes all the difference in the world! I don't know if I'll ever make regular chocolate chip cookies again!

So here is the secret:













browned butter!


And here's the recipe.


Browned Butter Chocolate Chip Cookies

Ingredients:

10 Tbsp butter
1/2 cup sugar
3/4 cup packed brown sugar
1 3/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 tsp vanilla
4 Tbsp butter (additional)
3/4 cup chocolate chips (I used semi-sweet both times, but use whatever you like)
3/4 cup nuts (optional)

Directions:

Preheat oven to 350ยบ and prepare baking sheets with parchment or silpat baking liners (I highly recommend these—cookies keep their shape!).
In a skillet, melt the ten tablespoons of butter over medium high heat until dark brown and has a nutty aroma (make sure you go far enough, that's what gives it the amazing carmelly flavor!). This should take about three minutes. Keep the skillet moving throughout the process. Remove from heat and transfer butter into a large heatproof mixing bowl.
Add the four tablespoons butter, two sugars and salt, and mix until smooth. (Now begins the critical process) Add egg and beat for 30 seconds. Let rest for three minutes. Beat again for 30 seconds and let rest for three more minutes. Beat one last time, making sure the batter is smooth and shiny.

Mix in flour and vanilla with a spatula or wooden spoon (I didn't use my KitchenAid for this part). Stir in chocolate chips and nuts (if using).
Drop cookies on prepared sheets with a cookie scoop or spoon.
Bake for 9–11 minutes. Cool on sheet for five minutes (helps the texture).


You need to make these ASAP (you'll thank me). I promise, they're not difficult to make, and the extra time is SOOOOO worth it. And, you can just tell everyone the recipe is an old family secret. :)

Leave a comment and let us know how you like (or LOOOOVE) them!


: : Update (3-15-10) : : I've heard that some cookies are turning out flat! Check out our comments on this posting to see possible high altitude changes.

8 comments:

Emily said...

I think I love your blog! I wandered here from my cousin's blog (She's using a couple of your recipes in her menu plan for the week), and I am excited to try some new things! Thanks for sharing! I'll stay tuned. :)

Stew and Lindsey Campbell said...

Thanks Emily! Who's your cousin (We'd like to see her blog!)?

Jason and Lesley said...

Oh man, am I excited you decided to share this recipe!! :) I made these cookies for our cub scouts this week...SO GOOD! I love that they stay chewy! Mine turned out to be pretty flat, but they were still so good.

Amanda said...

Tried these last night and they were delicious! Thanks!

Stew and Lindsey Campbell said...

Amanda, I'm glad yours turned out! My mom and someone in their ward tried them and they ran everywhere! I'm thinking it has to do with altitude.

So if anyone thinks they live in "high altitude" (higher than SLC), try increasing the bake temp 15 or 25 degrees...make sure to keep an eye on the cookies though!

Let us know if anyone has luck with high altitude changes! :)

Indi said...

I made these today and they were so good! The browned butter makes them caramelly and delicious. Would it be bad to add baking soda? Would that make them a little less flat?

Stew and Lindsey Campbell said...

Indi- I'd play around with adding a little more baking soda (or baking powder?) since yours turned out flat. You could also try baking them at a higher temperature, as noted in the comment above. Are you at a higher altitude?

Indi said...

I tried these again with 1tsp baking powder, and they turned out perfectly! I mentioned them on my blog :)