Treat of the Month: Chocolate Chip Cookies

two of my husband’s favorite desserts are apple pie and chocolate chip cookies.  if i want to whip up something special for him, it is usually one of the two.  and i have more than one recipe for each stashed away.

problem is, whatever recipe i use, i get a “This is delicious.” super confusing, because i honestly don’t remember which recipe i used last.

my husband is funny, optimistic, plays Christmas music in November and wakes up smiling. me? i am more of a serious, pessimist, plays Christmas music two days before and wakes up grumpy kind of girl. so he totally deserves a cookie (ok, cookies) for putting up with me.

i decided to try this recipe by Joy the Baker, The Best Brown Butter Chocolate Chip Cookies.

“Wait. Those look nothing like Joy the Baker’s cookies!”

well, you are correct and let me write to you why.

img_1033-4   What I did and did not do.

Now I could have totally retyped her entire recipe, but seemed silly since I only slightly deviated from her recipe.

  • 1 cup light brown sugar, packed -> 50/50 light and dark brown sugar

I wanted to use up the dark I had already in the pantry before opening the bag of light brown sugar.

  • 2 1/4 cup all-purpose flour -> bread flour

I didn’t have any all-purpose flour.  Oops.

  • 1 cup bitter-sweet chocolate chips -> semi-sweet chocolate chunks

Leftover from another cookie recipe.

I found the sea salt still unopened amongst our spices, while looking for coarse sea salt.

One issue I noticed using the chocolate chunks was they seemed to be competing with the pecans for a place in the scoop.

I wonder how many cookies are missing chocolate.

And I missed a few important steps along the way, like “remove the butter from the burner and immediately pour it into a small bowl” to stop the butter from cooking and burning.  Mine, the bits were slightly more of a really dark brown vs amber color.

Also, the only difference I could find, via internet, in regards to using bread flour vs all-purpose flour is that bread flour has a slightly higher protein content.  Super good for us runners though, right?! 😉  And that the bread flour may give the cookie a chewier texture.

i sampled three, ok so maybe five, of these cookies.

no chewy texture noted, still crispy. and the cookies baked poofier. maybe due to the bread flour?

i also think i will ease up on the amount of sea salt i sprinkle on top next time or eliminate it all together.

i will let my husband be the judge.



oh, the yield!  totally depends on the scoop size you use.  my scoop yielded 31 cookies to be exact.

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