I recently came across a recipe for "guaranteed best chocolate chip cookie ever." I believe this recipe included cornstarch in it that made them "the best ever." Yeah....I tried them and it was a major FAIL! Really, as if Toll House cookies are not the best. Sorry, but no recipe beats them BUT this one does come in second or a tie! This one is excellent and if you are going to try any new cookie recipe, please let it be this one. They are soft and chewy and the best thing is that these are very forgiving....if you leave them in the oven an extra minute - don't worry. They will still be soft and pretty and good....The flavor from the browned butter and cinnamon put them over the top. I'm not claiming they are the best ever.....but they are up there with Toll House and just may become your new favorite. You'll never know though unless you try them. Just be aware that this dough is made and then refrigerated for at least 12 hours.....I made mine 24 hours later. Now go bake them and just be amazed at how good they taste!
Cinnamon and Brown Butter Chocolate Chip Cookies
Makes about 16-18 cookies (mine may have been smaller because I had about 2 dozen)
ingredients
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
1 egg yolk
2 Tablespoons of strong, brewed coffee, cooled to room temp. (I used milk)
1 1/2 teaspoons vanilla extract
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
Comments
I'm aka "cinnamon girl".