Subj : Butterscotchy Chocolate Chip Cookies
To : All
From : Mojo
Date : Wed Jun 01 2016 11:03 pm
Butterscotchy Chocolate Chip Cookies
Ingredients
2 sticks unsalted butter
1 standard ice cube
2 cups all-purpose flour
_ teaspoon baking soda
2 teaspoons kosher salt or 1 teaspoon table salt
_ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
� cup plus 2 tablespoons tightly packed dark brown sugar
8 ounces semisweet chocolate, roughly chopped with a knife into �- to �-inch
chunks
Coarse sea salt, for garnish
Directions
1. Melt butter in a medium saucepan over medium-high heat. Cook, gently
swirling pan constantly, until particles begin to turn golden brown and butter
smells nutty, about 5 minutes. Remove from heat and continue swirling the pan
until the butter is a rich brown, about 15 seconds longer. Transfer to a medium
bowl, whisk in ice cube, transfer to refrigerator, and allow to cool
completely, about 20 minutes, whisking occasionally.
2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl.
Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer
fitted with the whisk attachment. Whisk on medium high speed until mixture is
pale brownish-yellow and falls off the whisk in thick ribbons when lifted,
about 5 minutes.
3. Fit paddle attachment onto mixer. When brown butter mixture has cooled and
is just starting to turn opaque again, add it and brown sugar to egg mixture in
stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour
mixture and mix on low speed until just barely combined but some dry flour
still remains, about 15 seconds. Add chocolate and mix on low until dough comes
together, about 15 seconds longer. Transfer to an airtight container and
refrigerate dough at least overnight and up to 3 days.
4. When ready to bake, adjust oven racks to upper and lower middle positions
and preheat oven to 325 degrees Fahrenheit. Using a 1-ounce ice cream scoop or
a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking
sheet. Each ball should measure approximately 3 tablespoons in volume and you
should be able to fit 6 to 8 balls on each sheet. Transfer to oven and bake
until golden brown around edges but still soft, 13 to 16 minutes, rotating pans
halfway through baking.
5. Remove baking sheets from oven. While cookies are still hot, sprinkle very
lightly with coarse salt and gently press it down to embed. Let cool for 2
minutes, then transfer cookies to a wire rack to cool completely.
Repeat steps 3 and 4 for remaining cookie dough. Allow cookies to cool
completely.
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