Browned Butter Chocolate Chip Cookies

browned-butter-chocolate-chChocolate Chip Cookies are favorite around our house.  In fact, I can’t even begin to count the number of times that I’ve asked my husband what I should make for dessert for Sunday dinner and his answer is chocolate chip cookies.  Every. Single. Time.  I used to be bothered by this because I would think, “I could make you any number of fancy desserts and all you want is chocolate chip cookies?”  I’ve gotten past that now and am grateful that something so simple is all that it takes to make him happy. (and if I want to make a fancy dessert, I just don’t ask for his opinion on what I should make.

Nestle Toll House is the standard recipe that I use.  I’ve tried many over the years and I always go back to it.  I think it’s the goto recipe for most people.  I always think of this moment in “Friends” where Monica spends two days trying to figure out Phoebe’s grandmother’s cookies recipe only to realize it was Nestle Toll House all along.

Last week, on my Instagram feed, I saw that America’s Test Kitchen had a link for their best chocolate chip cookie recipe.  I decided to check it out and when I found that they had used the Toll House recipe as the basis to start from , I knew that I needed to try it. I wasn’t disappointed.  These cookies look and taste like you picked them up at a local bakery.  They have that wonderful crispy ripple on the outside and the inside is soft and dense.  Perfection!

AnneOpinion

First of all, they start with browned butter.  Browned butter is a bit of an obsession of mine and I’m convinced that it makes all things better.  It gives the dough a softer and greasier texture than a regular dough so don’t be surprised by that.  It also will start bubbling and foaming when you add the additional butter after taking it off the heat.  Don’t be alarmed by this!  I actually think that it’s kind of cool.

Adding the white sugar to the eggs and letting them rest for 10 minutes gives the sugar a chance to dissolve, and helps sugar to caramelize more quickly in the baking process, resulting in a more flavorful cookie.

The use of one egg and one egg yolk helps make the cookies less cakelike and the small amount of cinnamon (which I added) helps to enhance the flavor of the cookie and the chocolate while not standing out as a single flavor.

If you have the time, a variety of cookie experts swear by letting your dough rest, at least overnight.  It really is amazing how much the flavor intensifies and becomes more complex over time.  If you don’t have time for that, don’t worry, they’re still really good right away.  🙂

If you have the option of using a convection oven, I found that I like the spread on the cookies better when I used it vs my regular oven.  Also, give the dough a few minutes to warm up if you have had it in the refrigerator overnight.  The warmer the dough, the more the cookie will spread, so you can decide which you like and make accordingly.

I was so impressed by these cookies I wrapped them up individually in plastic wrap and gave them to my kids’ teachers.  They looked and tasted like I’d picked them up at a gourmet bakery and I wasn’t going to tell them any different. 😉

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Browned Butter Chocolate Chip Cookies
Print Recipe
Servings
19 cookies
Servings
19 cookies
Browned Butter Chocolate Chip Cookies
Print Recipe
Servings
19 cookies
Servings
19 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 375 degrees. In a small skillet, melt 10 tablespoons of butter 1-2 minutes. Continue cooking until butter turns a light brown color and has a nutty aroma 1-3 minutes. Remove from heat and add additional 4 tablespoons of butter; allow to melt. In a medium bowl, mix white sugar and eggs. Allow to stand for 10 minutes. Add brown sugar, salt, vanilla and butter and mix together. Add flour, baking soda, and cinnamon and mix until just combined. Add chocolate chips and nuts (if desired) and mix together. (if you have time, chill overnight) Using a large cookie scoop, place cookie balls on a greased baking sheet. Bake for 10-13 minutes. Allow to cool for 2 minutes before moving to a cooling wrack.
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Homemade Hamburger Buns

Hamburger-Bunsbut A few weeks ago I was deciding what I was going to make for Sunday dinner.  Normally Sunday is the one day of the week that I definitely have planned in advance because I try and make it a little bit nicer, and I don’t shop on Sundays so I have to have everything that I’m going to need on hand.  This particular Sunday I was having to change my original plans.  My husband suggested hamburgers since we had some frozen patties on hand.  I thought about it and decided that I could make some hamburger buns and that would work perfectly.

I started by googling to find a recipe from Mel’s Kitchen Café.  I’ve tried a couple of her roll recipes and have been impressed with them.  I clicked on a homemade hamburger bun recipe and started to make it, not even noticing that I had gone to Mel’s Kitchen, not Mel’s Kitchen Café.  Turns out, getting it wrong worked out for me this time.

AnneOpinion

I really like these buns because they are solid enough to not fall apart with sloppy joes or BBQ chicken, but they are still light enough to not weigh down the sandwich.

The egg wash adds a pretty brown gloss to the top that makes them look very professional.  Be careful to not leave any drips on the buns before baking though.  If you see them when they go in the oven, you’ll see them on the finished product.

My family really has liked these.  So much in fact that Boy 3 has asked if from now on I could just make them and not buy them at the store.  Believe me when I say that a thumbs up from him is a very big deal!

If you are making them with a Bosch, you can knead the dough on speed 1 for 6 minutes, skip the first raising and immediately shape them into buns.  (I am not paid in any way to endorse Bosch, I just really love my mixer.)

The recipe originally called for 12 buns but those were too small for me and so I make it into 10.  Feel free to make what ever number of buns you want.  They would also make the cutest slider buns!  (I am so going to have to try that!)

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Homemade Hamburger Buns
Print Recipe
These homemade hamburger buns are light and fluffy, but solid enough to hold together whatever you want to fill them with. Fresh from the oven with a brown glossy top, you'll swear you're eating at a restaurant.
Servings Prep Time
10 buns 20 minutes
Cook Time Passive Time
15-20 minutes 2.5 hours
Servings Prep Time
10 buns 20 minutes
Cook Time Passive Time
15-20 minutes 2.5 hours
Homemade Hamburger Buns
Print Recipe
These homemade hamburger buns are light and fluffy, but solid enough to hold together whatever you want to fill them with. Fresh from the oven with a brown glossy top, you'll swear you're eating at a restaurant.
Servings Prep Time
10 buns 20 minutes
Cook Time Passive Time
15-20 minutes 2.5 hours
Servings Prep Time
10 buns 20 minutes
Cook Time Passive Time
15-20 minutes 2.5 hours
Ingredients
Servings: buns
Instructions
  1. In a glass measuring cup, combine water, milk, butter and sugar. Microwave until liquid is warm/hot and let the butter melt in the milk mixture (let mixture cool till very warm). In a mixing bowl, combine 3 c. flour, salt, and yeast. When milk mixture has come to a very warm temperature, add to dry ingredients. Mix until combined, add more flour to desired consistency. Knead for 8 minutes, adding flour if dough become too sticky. Placed dough in a greased bowl in a warm draft free place (in the oven works best). Cover and let dough rise for 1 hour. Punch down dough, and divide into 12 pieces. Grease a jelly roll pan or cookie sheet. Roll each piece on dough into a ball, stretching it to make a smooth top, place in cookie sheet. Cover, and let rise for 25-45 more minutes or until almost doubled. Preheat oven to 400 degrees. In a small bowl combine egg yolk with water, and mix. Brush the tops with egg wash. Bake for 15-20 minutes or until the tops are golden brown.
Recipe Notes

 

AnneOpinion adapted from Mel's Kitchen

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