Archive | November, 2018

Men In The Kitchen – Brown Butter Chocolate Chip Cookies

15 Nov

My husband doesn’t often bake – he usually leaves that to me! But occasionally he does strap on an apron (my apron usually) and get in the kitchen for some epic recipe creation – this time it was some hugely amazing Brown Butter Chocolate Chip Cookies:

My handsome husband in the kitchen (and yes – his pants match his apron!)

2 1/2 cups AP flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp sea salt
2 sticks unsalted butter
1/2 cup sugar
1 cup light brown sugar
1/4 cup molasses
2 whole large eggs, 1 egg yolk
2 tsp vanilla
1 cup chocolate chips
1 cup chopped dark chocolate bar (like Hershey special dark or nicer)

Melt 2 sticks of butter over medium-high to high heat 5-10 minutes until browned and smelling like toffee. Butter will melt then start to boil, then will rapidly foam after the water evaporates. Stir constantly with a silicone spatula and scrape up the browned fats off the bottom of the pot. When complete, it will be a rich nutty brown with a strong toffee/nutty scent. Transfer to a cold glass bowl and immediately put in fridge to cool to room temp.

While butter is cooling, combine flour, baking soda, baking powder, and salt in a bowl and mix together with a whisk. Set aside.

Combine white and brown sugars and molasses in a stand mixer.

Crack eggs and separate one, keeping the yolk. Allow to come to room temperature.

Chop dark chocolate bars for irregular chunks. Measure chocolate chips and chunks and set aside.

When butter is approximately room temperature, mix with sugars and molasses until Incorporated. Add eggs and yolk one at a time until combined. Add vanilla.

Slowly add dry ingredients until well combined and smooth. Dough will be slightly wet.

Remove bowl from mixer and fold in chocolate.

Refrigerate overnight. Remove from fridge 30-45 min before cooking.

Preheat oven to 350 and prepare baking sheets. Scoop dough into balls slightly larger than a golf ball (approx 3 oz) and give plenty of space on the cookie sheet to allow the cookies to spread. Bake 12-14 min or until edges are crispy and middle is set but still moist.

Cool 2-3 min on the cookie sheet before moving to a wire rack to finish cooling.

Brown butter spinning round and round

Dough before it gets an overnight chill session in the fridge

The glorious finished product

Aren’t they beautiful?!

He adapted the recipe using two different existing recipes, the links to which can be found Here, and Here
He made these once before – for me on my birthday, and truthfully I really did NOT want to share them – AT ALL. They are really amazing – a labor of love with the browning of the butter and all that, but worth it. They are the perfect thing to make for someone you love – as you can tell they are made with just that – LOVE!

Rainy Mondays Call For Cookie Pizzas

6 Nov

I don’t know about you, but around here it’s been raining for a while. Like the past eight years it feels like. It’s cold, dark and rainy most of the time these days. Which normally I don’t mind, but it would be nice to be able to get outside with this kid once in a while! Maybe someday….but until then, we shall amuse ourselves indoors. And baking is of course one of our favorite ways to spend time – my little sous chef loves helping (especially if it involves chocolate chips!)

So on this rainy rainy day – we decided the best way to combat a case of the Monday’s was with. Cookie pizza!

Matching aprons were of course our first order of business – then we got down to some serious dough business!

The recipe we used is the tried and true Nestle Toll House Chocolate Chip Cookies – a classic and with good reason – turns out perfect every time. I omitted the nuts – I usually do, when my son was young because of possible choking hazard but now just because I prefer them without

After nap (another one of our favorite rainy day activities around here), the cookie was cool and ready to be frosted – so I whipped up a quick batch of Frosting – and per sous chef we tinted it blue and spread it on our “pizza”

Ok so one of the real reasons I wanted to do this was to get rid of some Halloween candy – as there are a ton that would work as “pizza toppings” here. We used sweet tarts, m&ms, skittles, jelly beans, and sprinkles. But if you dig into that bucket of candy your kids are hoarding – I’m sure you can find plenty of other kinds that would work here

…I also had enough dough to make a smaller “pizza” which my husband and I shared. Overall, a great use of some candy with delicious results!

What about you – what toppings are you going to use on your “cookie pizza?”