It’s no secret that my lifelong dream is to open my own bakery. I’ve pictured it in my head a billion times and know exactly how I would want it to look. I’ve pictured the warm, home-y color scheme, the chalk board that we’d use to post daily specials, and the cupcake baking classes we’d host for children’s birthday parties. I’ve designed the packaging and the logo…and I may even know what kind of flowers we’d have out front. Yes, I may be a little Type A. So what? I’ve also written and rewritten catering menus for every occasion and as you’ve seen on this blog, I’ve tested recipe after recipe to form my perfect bakery menu. Some of the recipes I’ve created in the past few months of Miss Petite Sweets have already made that very special bakery menu that I’ve been creating for years. Sugar Cake Cookies and Lemon Blueberry Bars being the most recent recruits. I have not, however, succeeded in creating my own perfect chocolate chip cookie recipe. And what is a bakery without such a classic mainstay? No bakery of mine, that’s for sure. So before I delve into that recipe testing adventure, I thought I would try out the chocolate chip cookie recipes of some other cooks. Today I tested out Emily’s Brown Butter Chocolate Chip Cookie Recipe. Her recipe is a bit unique, seeing as she used browned butter and has you chill the dough before baking. This is actually the first recipe I’ve ever tried from someone else’s blog, and I was not disappointed. I read about 6 food blogs every day, but I mostly just like reading the stories that go along with the recipes and never actually try the recipes. (So if you ever try one of my recipes and I act excited and surprised, that’s why.) But these cookies were pretty good. They seem a bit chewier than the classic Tollhouse recipe and the brown butter adds a slightly nuttier taste. So perhaps when I start my own chocolate chip cookie recipe quest, it may be added into the mix. Literally. As always, I’ll keep you posted!
- 1/2 cup unsalted butter
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon active dry yeast
- 1 teaspoon kosher salt, plus additional for sprinkling
- 1/4 cup unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces coarsely chopped bittersweet chocolate (60%)
- 3/4 cup coarsely chopped walnuts, toasted
( I used 1 cup semisweet chocolate chips instead of the bittersweet chocolate and omitted the walnuts)
- Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.
- In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast and salt until combined.
- In a large mixing bowl, using a mixer on medium speed, beat softened butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 40 minutes.)
- Preheat oven to 375 degrees F. Generously butter a cookie sheet.
- Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.
Makes 16 large cookies