4 Ways to UPGRADE your already delish CCC:(ChocolateChipCookies)
Watch this. Watch it :)
Brown Butter: If you haven't tried this method yet-todays the day. This little extra step will be your secret ingredient in not just cookies but roasted veggies, rice krispies, and even frosting. yes. frosting.
TIP: using your favorite Allclad pan (ps I've had mine for over 12 yrs) melt 1 stick of butter over medium heat, swirling around with a wooden spoon until completely melted-wait till it foams up with hues of pale yellow. Still stirring, the foam+bubbles will subside and you will be left with dark brown bits at the bottom. Take off the heat and pour into another dish to cool slightly in the fridge while you are mashing up them Graham’s.
Chocolate: Its all about the right chips. If your dough is super rich+sweet don't add in milk chocolate or white. Those are for snacking and for drizzling over strawberries. For these cookies I used See's chocolate Drops in semi-sweet. DID you know they make chocolate chips? Confession I was 30something when I found this out. Other favorites include trader joes' dark chocolate bar roughly chopped, traders' chunks, jacques torres' disks+dark chocolate rittersport bars when I can find them. Not all chocolate is created equal-if you are going to spend the time making something from scratch-do it with the best ingredients-or else just go get yourself a roll of that good ol' tollhouse.
Marshmallows: Love making them at christmas time but the classic ones in a bag work great for this recipe. Mixing in minis or sandwiching a half of a giant one between two scoops are both great ways. The mini version is fun if you want little bits and pockets of caramelization.
Either way I like to top them with a couple baby marshmallows or let the giant one peek through the top to get that burnt campire vibe. Bust out your kitchen torches for that bruleed flavor or watch carefully and hit the oven dial on broil for legit 30 seconds or less. (my fav torch ive used since 2007 is by BONJOUR and located up in my kitchen favs LINK.
SALT: You better believe we are talking about salt. I think this is one of THE most important items in your kitchen. It's the first thing I look for in a new country to bring home and ask about while eating out. "Excuse me could you tell me what type of salt was used in this?" I have an entire drawer dedicated to salts. Coconut salt from canada, hibiscus and limon from Spain, Black sea salt from Iceland and vanilla salt from Italy are a few of my absolute favorites oh and a smoked flakey salt i found at ikea..! Here in this recipe and for most desserts I like to use MALDON sea salt-perfectly flakey, delicate pyramid shaped crystals that have such a nice punch+power and dissolve easily. Did I mention its made on the coasts of England and date back to 1882! These cute little boxes aren't just available at williams sonoma but online now as well. Find the link in my kitchen favs or keep scrolling on down.
Here are some beautiful shots of our messy cookie party my darling friend CASSY ROWLAND took. recipe followed.
triple CLICK pics TO SHOP//
No idea what’s for dinner but I know I’m starting with these!
Brown butter Smore cookies
Preheat oven @375
1+1/2 sticks of Butter (always use salted+optionally browned-tips above)
1 cup Brown sugar, packed
1/2 cup granulated Sugar
MIX these up real good then add in:
2 teaspoons vanilla extract
Then DRY ingredients:
1/2 teaspoon salt
2 cups flour
¾ teaspoon baking soda
Then goes in the goodies:
1/2-1 cup Semi sweet chocolate chunks/chips (love traders)
1 cup roughly chopped DARK chocolate bar or disks (love See’s)
( I loathe milk chocolate in cookies but do as you wish)
1 sleeve Graham Crackers smashed up real good.
Large Marshmallows, halved or a cluster of 4-6 littles per mound.
SCOOP these babies up with a spring form ice cream/cookie scooper.. two 1.5'' scoops for a little mound or two giant 2.5" scoops for a a cookie the size of your face. Depending on the size of your monster cookies.. BAKE small-8 minutes Large 12 just watch them and take out when marshmallows are nice and melty bubbly and a little scorched. Like a softer cookie? Do less time and hit the tops with a hand held brûlée torch :)
Also about midway through I like to crumble more Graham cracker bits over the tops while they are still a little bit tacky
BROWN BUTTER CHOCOLATE CHIP COOKIES:
3/4 cup (150g) brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (115g) unsalted butter, melted
splash of vanilla essence/extract
1 and 1/3 cup (195g) all-purpose flour
1/2 tsp baking soda
Trader Joe’s dark chocolate, chopped into chunks
Over low heat, melt butter over the stove. While whisking, continue to cook butter until it foams then subsides. The butter will eventually become lightly browned and specks will form at the bottom of your pan. It’s done when it has a nutty aroma—pour it into a bowl to avoid cooking any further and burning.
Combine brown butter, brown sugar, and granulated sugar in a bowl and stir together until it resembles wet sand.
Add in egg and vanilla essence/extract, and stir until smooth.
Sift flour and baking soda into wet ingredients and gently fold in. Take care not to over mix, which will result in too much air incorporated into your dough—resulting in flat cookies.
Fold in your chocolate chunks.
Cover and chill dough in the fridge for at least 15-20 minutes, then preheat oven to 180 degrees Celcius.
Using an ice-cream scoop, scoop out mounds of dough onto a baking sheet, leaving at least two inches between each cookie. You can also add extra chocolate chunks to your cookie dough mounds.
Bake for 12-15 minutes or until the edges of your cookies are browned.
Let cool (they’ll fall apart if they’re piping hot, but you can enjoy them while warm) before eating.