There is a chocolate chip cookie recipe from Cooks Illustrated that I've wanted to make for ages. Since today was a snow day, I decided to indulge myself. So, after shoveling for an hour or so and then cleaning the kitchen, it was cookie time.
The reason I hadn't ever made this specific recipe before is because you have to brown the butter and I am afraid of browning butter. I've done it a few times, for the caramel ice cream cake and brown sugar cookies and every time I feel like I am doing something wrong. For the ice cream cake, I am pretty sure I burnt the butter, the cookies, I think I didn't brown it enough. It was enough to keep me away from anything involving browning and butter, but I put my fear aside today and went for it.
To be honest, I have no idea if I did it right, the butter didn't really seem brown, but the cookies came out incredibly. They are big and gooey and filled with chocolate and have that toffee-ish flavor, just like the recipe said they would. I did a few things differently (because it wouldn't be me if I hadn't). I didn't have dark brown sugar, so I used light brown and molasses (ratio 1 cup light brown sugar:1 tablespoon molasses - thank you to my wonderful brother and sister-in-law for the substitutions bible). I always like the flavor a little better when I use molasses instead of brown sugar because it tastes a little more smokey. And adding the chocolate chips worked out very well. I also added another half cup of chocolate chips because I wasn't adding nuts. I ended up with 18 cookies instead of 16 because my cookie sheets were smaller, so I did three batches.
In conclusion, these cookies were intimidating to make, but if the rest of them are anything like the one I ate 12 seconds after it came out of the oven, they were totally worth the trouble. Now I need to get them out of the house so I can continue to be able to button my pants.
Recipe below the pictures.