Saturday, March 27, 2010
Messing With A Good Thing
Recently I tried a new chocolate chip recipe I saw demonstrated on the PBS show America's Test Kitchen. I am a big fan of both this show and their well thought out recipes. Rarely am I disappointed with the results. This time I have to say I wasn't so pleased with the end product.
The difference in this chocolate chip cookie recipe from the classic is the technique of using browned melted butter instead of the traditional creamed butter with the sugar. The taste of the cookies were pretty good but the texture is what I didn't like. They rose quite high and when cooled, they were very hard. I prefer a soft, chewy cookie.
The extra time and effort it took to brown the butter just didn't seem worth the cookie in the end. I have to suggest that it is sometimes better not to mess with a good thing. I am going to post my adaptation of the recipe for those of you who feel like experimenting.
Brown Butter Chocolate Chip Cookies
1 3/4 cups all purpose flour
1/2 tsp baking soda
1 3/4 sticks butter
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 stp salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups semi-sweet chocolate chips
3/4 cups chopped nuts, walnuts or pecans, toasted (optional)
Heat oven to 375 deg. Line 2 large baking sheets with parchment paper and set aside.
In a medium bowl whisk flour and baking soda together and set aside.
Heat 10 Tbsp. of butter in a 10 inch skillet over medium high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, approximately 1-3 minutes. Remove skillet from the heat and stir in the remaining 4 Tbsp butter until completely melted.