September 11, 2016
Desserts, Cookies, Dropped,
Dairy, Kid Pleaser, Entertaining, Game/Sports Day, Oven Bake, Vegetarian, Make it from scratch, Chocolate, Kosher Dairy more
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"This may become your new favorite chocolate chip cookie recipe, but plan ahead, after assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36 hours, also there is a cooling time for the brown butter. The refrigeration time allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Makes 18 jumbo cookies"
Sift together the flours, baking soda, baking powder and salt into a small bowl. Set aside.
Place 1/2 cup cold butter in a small skillet, cook over medium heat stirring continuously with wooden spoon until browned (this won't take long, butter must be browned!) Cool until about room temp.
Using a mixer fitted with paddle attachment, cream the 3/4 cup soft butter and sugars together until very light, about 5 minutes. Mix in the cooled brown butter. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in gently on low speed incorporate them.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with
Parchment paper or a nonstick baking mat. Set aside.
Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
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