The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.
Cookie, by Popular Demand
I can not tell you how many emails I have received over this chocolate chip cookie recipe. Years ago, when I first started my website, I seriously thought about turning it into a website or blog for just chocolate chip cookies because I had so many recipes. Yes, a chocolate chip cookie is my favorite cookie ever. If you type “chocolate chip cookie” into the search engine of my website, it may just explode. Seriously though, type it in and count the recipes. There are so many different variations of chocolate chip cookie and I love them all. Large, small, huge to the point of feeding 12 people or small enough to eat 100 in one sitting. Quick funny story, I also bake cookies around the Holiday time for “Elf on a Shelf” special missions and requests. Real chocolate chip cookies “Elf” size. It’s so fun! Anyways, the point of my last several sentences is that I love chocolate chip cookies but the recipe I am sharing here today may be my new favorite.
These are creamy inside and crispy outside. The perfect combination of what everyone is looking for in a chocolate chip cookie. When I first posted this on my website, a couple of days past and I noticed the link really blowing up. Everyone seemed to love these! So, I am sharing them here with everyone and hopefully they will become your new favorites! Be sure to follow this recipe exactly to get the exact type of chocolate chip cookie desired.
Creamy Inside, Crisp Outside, Chocolate Chip Cookies
To make brown butter, place butter into a pot over medium high heat. Swirl the butter until melted, bubbly, foamy and amber in color. Immediately transfer to small bowl and add 1 teaspoon water. Place into the freeze for 15 minutes.
1 stick unsalted butter, cold
1/2 cup white granulated sugar
1 large egg
1 tablespoon pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dark brown sugar, tightly packed
3 tablespoons brown butter
1 3/4 cup, plus 2 tablespoons white all-purpose flour
2 cups semi-sweet chocolate chip cookies
Start by preheating your oven to 375 degrees F.
Line several large baking sheets with parchment paper.
In a bowl, combine the cold unsalted butter with the white granulated sugar until smooth and creamy. This is best beaten with a stand mixer.
Add in the large egg, pure vanilla extract, salt and baking soda. Beat together well.
Mix together the packed dark brown sugar with the brown butter. Add this mixture into the batter and beat well, until smooth and combined.
Gently fold in the white all-purpose flour.
Stir in the semi-sweet chocolate chips.
Drop by tablespoon size balls into prepared baking sheets, about 3 inches apart from one another.
Bake, one sheet at a time, in preheated oven for 11 minutes.
Remove and allow to cool slightly before enjoying.
Ask and Answer: I have, once again, been getting questions about my website. My website is free and always will be. There are hundreds of recipes listed that can be viewed and printed by just following a few toggle buttons. My “CHEW THIS!” columns are featured a few days after they are published for readers of The Courier-Times and The Shelbyville News. You can also sign up to receive email updates about my website in your inbox by signing up in the email box, seen in front.