Last Friday my mom, sister, niece, and I cooked and served dinner at the new Ronald McDonald house in Winfield. It was rewarding to cook for thankful families who were in need of much encouragement and help. I was reminded to keep my life problems in perspective and to remember how quickly circumstances in life can change. We made stuffed pasta shells, italian salad, garlic bread, and homemade chocolate chip cookies.
The smell alone of the cookies will draw people out of wherever they are in the house to find out what’s in the kitchen. One extra and necessary step in this recipe is browning the butter before adding it into the dough mixture. The texture of the cookies are soft and chewy and the butter gives it an almost nutty flavor. This is a must try recipe from the great baker Jenny Moo. Thanks for sharing Jen!
Jenny’s Chocolate Chip Cookies
1 ¾ cups unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter
½ cup granulated sugar
¾ cup packed light brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips
Directions: Adjust oven rack to middle position and heat oven to 375 degrees.
Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated.
Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Using a tablespoon, scoop out as much cookie dough as necessary to make the size of cookies you desire.
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9-11 minutes.
Transfer baking sheet to wire rack; and allow cookies to cool.
This recipe is adapted from Cooks Illustrated