Cinnamon and Browned Butter Chocolate Chip Cookies
Cinnamon and Brown Butter Chocolate Chip Cookies
Makes about 16-18 cookies (mine may have been smaller because I had about 2 dozen)
16 Tablespoons (that's 2 sticks) unsalted butter, softened to room temp. and cut into 16 pieces
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking Soda
2 generous teaspoons of ground cinnamon
1/2 cup granulated sugar
1 cup tightly packed, light brown sugar (I only had dark and it worked fine)
1 egg yolk
2 Tablespoons of strong, brewed coffee, cooled to room temp. (I used milk)
1 1/2 teaspoons vanilla extract
12 oz bag of chocolate chips (I added some white chocolate chips since I didn't have enough dark ones)
Place the butter into a medium-size saucepan. Over medium heat, cook the butter until melted, and browned. As the butter is cooking, use the handle of saucepan to swirl it around and prevent burning. As the butter browns, it will start to become frothy, as soon as the froth dissipates, keep a close eye on the butter. It should have a lovely nutty fragrance and the bubbles will be deep golden brown. (The browning process can take about 5-9 minutes.) As soon as the butter is ready, remove the saucepan from the heat and transfer the butter to a heat-proof bowl. Allow it to cool to room temperature.
In a separate, large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon; Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment (any large mixing bowl will work if you're using a hand-held), beat together the browned butter, and both sugars on medium-high speed until creamy and smooth (about 7 minutes).
Add the egg, egg yolk, vanilla, and coffee (or milk, if using). Beat on medium speed to combine.
On low speed, beat in the dry ingredients, beating just until they're incorporated into the wet.
Use a large rubber spatula or wooden spoon to fold in the chocolate chips.
Cover the bowl tightly with plastic wrap, and refrigerate the dough for at least 12 hours.
When you're ready to bake, remove the dough from the fridge and allow it to come to room temperature. [You want it soft enough to scoop.] Preheat the oven to 375 F. and line baking sheets with parchment paper.
Measure out about 1/4-cup of dough per cookie, and place them on the prepared cookie sheets, leaving about 2-inches of space between each mound of dough.
Bake for 14-16 minutes, or until the edges of the cookies are just starting to turn golden brown. Remove the sheet from the oven and allow the cookies to rest for a few minutes before transferring them to a cooling rack. I only baked mine for about 12 minutes since they were smaller.
recipe adapted from Food and Wine magazine, via The Curvy Carrot