Description
On this episode of Kelly's Quest, Kelly welcomes back Max Baern who teaches us how to make the perfect chocolate chip cookie! Brown Butter Chocolate Chip Cookies 1 cup of butter(plus more to account for water loss) ⅛ of a cup per cup of butter, added dry 190 each grams of both white and brown sugar 2 eggs 2 teaspoons vanilla 300 grams of flour 1 teaspoon baking soda 2 teaspoons salt 1 package, 12 oz Nestle semi sweet mini chocolate morsels(I used nestle because I wanted my recipe to be based off of the original but Ghirardelli is widely considered the best, I would also recommend mini of whatever variety as they incorporate better, but if you are looking for bigger “chocolate pockets” which some recipes recommend than normal or even hand cut could work better) 1. Brown the butter and the dehydrated milk powder. Let the butter cool to at least 120 degrees so as not to ruin the sugar crystals, or let it cool all the way to solid stage so it can effectively cream, if you choose to let it cool all the way, make sure to check it every 10 to 15 minutes so the milk solids stay suspended. Remember to re-measure your butter for mixing with the sugars. 2. Mix the sugars and butter 3. Once the butter and sugar are creamed to a fluffier texture, beat in the eggs and vanilla. If your butter was still liquid at this stage make sure to thoroughly incorporate the eggs to incorporate air you weren’t able to with liquid butter 4. Mix together the dry ingredients 5. Slowly incorporate into wet mixture until just barely mixed(I did this part and a lot of the previous parts by hand because I worried about over mixing and my mixer did a bad job of incorporating, if you have a good mixer and keep a close on eye it it should be fine) 6. Add in the chocolate and just barely stir(I try to do this partway through the flour so it does not get over mixed) 7. Refrigerate for a couple of days up to 4, they can be frozen almost indefinitely 8. Place tablespoon sized cookies on a baking sheet lined with parchment paper(these can be any size but cooking time can change and the next step is specified to tablespoon sized, one baking sheet fits about 12 tablespoon sized cookies evenly spaced) 9. Bake in a 375 degree oven for 10-13 minutes(the darker they get the more a crunch and nuttier flavor develops but a less baked cookie is more gooey and sweeter)(most of the cookies I made had a browner bottom because I reused baking sheets that had already been in the oven, making them slightly warmer and the parchment paper slightly greasier) 10. Once the cookies are just pulled out of the oven, sprinkle salt over the tops to bring out more of the carmelized notes, also remember to leave the cookies on the hot tray for at least 2-5 minutes as they continue to cook and set up out of the oven http://www.actontv.org
