I was gifted the
BraveTart baking book for my birthday a few months ago but hadn't baked anything from it yet (I did help the Twin in making her brownies over the summer). I decided that for my first recipe out of the book I would turn to her chocolate chip cookie recipe. But in keeping with the brown butter theme, I used the brown butter variation.
Like the
Food Lab's Kenji, Stella Parks also painstakingly tests her recipes, so I put my trust in her recipe. These are old-fashioned in the sense that they use chopped chocolate, which was how cookies were made pre-Toll House cookie recipe in the late 19th century.
The Recipe: BraveTart's Old-Fashioned Chocolate Chip Cookies but instead of creaming the butter, I browned 10 tbs of butter (and let it cool) and added an extra egg, as Stella advises in her book.
Recipe Highlights:
- used semi-sweet and bittersweet chocolate chunks
- calls for baking soda and baking powder
- uses light brown sugar
- the addition of nutmeg is used to enhance the butterscotch flavor
- in addition to a chocolate chunk being added to the top of the cookies before baking, flaky sea salt or fleur de sel is sprinkled as well
- used weight measurements instead of volume in hopes of achieving the best results
Overall: These cookies had a good contrast between crispy edges and a gooey center (since I underbaked them). These had maybe a tiny bit less nutty-caramel flavor than the America's Test Kitchen cookie but these also had a nice salty bite. And they were so beautiful since they were speckled with the chocolate chunks and so nicely dolloped with a large chocolate shard on top before baking. 🍪🍪🍪🍪
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