See? This is what happens when work gets called off because of snow, and I have too much time on my hands. I don't know if I like the new look, but I like it better than it was. It's more spacious and organized.
Today I'm moving right along with the cookies. The other day I started thinking about what makes a perfect chocolate chip cookie. Maybe from reading this cookie post, or maybe it was Patricia's cookies. I'm not sure if everyone can agree on what makes a perfect chocolate chip cookie. Some people like them thin & crispy, some like them cakey, or then there is chewy. Plus there are more factors you must consider; amount of butter, salt, sugar, and chocolate.
I like a dense chocolate chip cookie, crisp on the outsides, soft in the insides, and maybe with a little bit of chew to it. I like them buttery, with enough salt to balence the sweetness. I don't like too much chocolate, because then you don't taste the cookie. Oh, and the chocolate has to be dark, and good quality.
So I present to you, my Gourmet Fat Chocolate Chip Cookies. These cookies require more work, but they're worth it. I'm pretty sure these are the best chocolate chip cookies I've ever made. Hot out of the oven, there's nothing that can compare. Go ahead and eat them up, because after a day, they'll never be the same.
These cookies are different because,
1. I used European butter.
2. I browned half of it, and kneaded the other half into the flour.
3. I used toasted pecans and chopped dark chocolate with cacoa nibs.
4. I chilled the dough, then measured out the dough mounds to make sure the cookies were equally sized.
P.S. Everyone be sure to watch Project Runway tonight! I predict Christian as the winner. He's fierce.
Printable Recipe
8 ounces (1 cup) unsalted European butter, divided use
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
8 ounces coarsely chopped bittersweet chocolate (65%) with cocao nibs
1 cup coarsely chopped pecans, toasted*
Melt 4 ounces of butter in a small saucepan, over medium heat. Stirring frequently, cook the butter for 4 minutes, or until it starts to brown and fizz; remove pan from heat.
In a medium sized mixing bowl, sift together flour, baking soda, and salt. Work the remaining 4 ounces of butter in, using a pastry blender or fingertips, until the mixture resembles pea-sized lumps.
In a large mixing bowl, using an electric mixer on medium speed, beat together melted browned butter, brown sugar, and granulated sugar, for 1 minute, or until well combined, and grainy. Beat in vanilla and eggs, until combined. Reduce mixer speed to low, and gradually beat in flour mixture, until just combined. Stir in chopped chocolate and pecans, using a wooden spoon, until combined.
Cover dough; chill in the refrigerator for 30 minutes.
Preheat oven to 375 degrees F. Coat large cookie sheets with cooking spray, or use your preferred greasing method.
Using a 1/3 cup measure, shape dough into large mounds and place mounds 2 inches apart on cookie sheets . Bake one sheet at a time, at 375 degrees F, for 14-15 minutes, or until light golden brown, and set. Cool 2 minutes on pan, then transfer to wire racks to cool completely.
*To toast pecans, place in a dry skillet over medium heat. Stirring frequently, cook for 4-5 minutes, or until golden brown and fragrant; cool.
Yield: 18 large cookies
*Project Runway image from Bravotv.com
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