This is the best chocolate chip cookie you will ever have the pleasure of eating, if you have some patience. Why? Because you need to brown the butter and make the dough the day before and refrigerate it. This allows the dough to fully hydrate and prevents the cookies from spreading too much. I have never smelled or tasted a better dough than this one – it must be the browned butter! Beware all you cookie dough lovers as this dough is really, really good! Then of course, wait until you try the cookies.
I am saying goodbye to my Toll House bag of chocolate chips recipe which was shared by Ruth Graves Wakefield back in the 1930’s – a favorite for many years.
This recipe appeared in a recent issue of “Baking From Scratch”. I realized I have the cookbook too – I think I bought it because of its title and bright cover “Butter & Scotch” which is a combined bar and bakery in Brooklyn, New York.
The two owners, Allison Kave and Keavy Landreth came up with a very unique and more importantly “fun” idea by combining special desserts with creative cocktails. This is a place where one can go after dinner and enjoy dessert and a cocktail. This recipe is just one of their many creations and it is a good one! Making cocktails is similar to baking as they both require practice, precision and lots of creativity.
According to Allison and Keavy after making many variations before deciding this cookie was the one “We nailed it: crunchy on the outside, chewy on the inside, a hefty amount of browned butter and dark chocolate and a nice crunch of salt on top.”
Then of course there is the cocktail to go with these cookies and what better choice than a White Russian, or an adult milk drink. I like this idea don’t you? I cut back on the vodka in their recipe and added more Kahlua.
Salted Chocolate Chip Cookies
- 1-1/2 cups unsalted butter
- 1/2 cup plus 1/3 cup cold water, divided
- 1-2/3 cup granulated sugar
- 1-2/3 cup dark brown sugar, packed
- 8 large egg yolks
- 1/3 cup canola oil
- 2 tbsp. vanilla
- 6 cups flour
- 2-3/4 tsp baking soda
- 1 tbsp. plus 1 tsp. kosher salt
- 12 oz. bittersweet chocolate morsels
- Maldon sea salt flakes for garnish
Bring butter to a boil over medium-high heat in a saucepan, stirring occasionally. The butter will foam and gradually turn from a lemony-yellow to a golden-tan and finally a toasty-brown. Allow to cool slightly and then whisk in 1/2 cup cold water. This procedure does take some time and patience. You need to be careful as once it is close to the toasty-brown color the butter can quickly burn – just keep your eye on it.
In a large bowl mix together the two sugars and whisk in the browned butter. In a smaller bowl combine the egg yolks, oil, vanilla and remaining 1/3 cup cold water. Whisk this mixture into the sugar/butter mixture.
Combine the flour, baking soda and salt in another bowl and then add to the wet ingredients in 2 additions until completely mixed. Fold in the chocolate morsels.
Cover the bowl and refrigerate overnight. The dough will thicken as the wet and dry ingredients come together.
Preheat the oven to 350°F. Prepare baking sheets with parchment paper or use a nonstick baking mat. Using a 1/2 cup scoop, scoop the dough onto the baking sheets. (You can freeze the dough if desired, up to 1 month.) Press down with the palm of your hand to flatten a little; sprinkle with a little fleur de sel.
Bake the cookies, rotating pans once halfway through, until cookies are golden around the edges and light in the center. Be sure to allow enough space between cookies.Baking time averages around 10 minutes according to the authors. However, they took 15 minutes in my oven. Refrigerate the dough while 1 tray is baking.
Allow to cool and serve this favorite cookie with a White Russian for the adults and a glass of milk for the kids. Yes, you are allowed to dip your cookies!
The recipe makes (30) 4-inch cookies – the dough balls can be frozen for up to 1 month.
Recipe by CookingWithAuntJuju.com
- 1-1/2 oz. of your favorite vodka (I used a local vodka “Our Detroit”)
- 1-1/2 oz. coffee liqueur such as Kahlua or Caffe Borghetti
- ice cubes
- 2 oz. whole milk
Combine vodka and coffee liqueur in a rocks glass. Add some ice, top with milk and stir.
Recipe by CookingWithAuntJuju.com
I’m sharing this yummy cookie recipe and an adult “milk” drink with Fiesta Friday.