By TULSA TO DO on Feb 16, 2010, at 1:53 PM Updated on 2/16 at 1:53 PM
TASTE
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This cookie recipe takes a bit more time than your average Toll House, but it's worth it.
Instead of beginning by creaming the softened butter and brown sugar, you first brown the butter, let it solidify and then cream it with the sugar.
The result is a nutty, caramel-like taste, and one of the best chocolate chip cookies you'll ever have.
BROWNED BUTTER CHOCOLATE CHIP COOKIES
1 cup (2 sticks) butter, browned and cooled (see step 1)
2 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup brown sugar
1/2 cup white sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 egg
2 cups chocolate chips
1. Preheat oven to 350 degrees. In a small, heavy saucepan, melt butter; stir and brown until it turns a caramel color and releases a nutty aroma. Be careful not to burn it. Allow it to cool to room temperature and solidify.
2. Scrape butter into the bowl of a mixer and cream with syrup, white and brown sugar. Add vanilla and egg. Scrape down bowl sides; add baking soda, salt and flour. Turn off motor and add chips with a spoon.
3. Use 1/4 cup of batter for monster cookies or a heaping tablespoon for regular size. Bake for 10 minutes or until golden brown. Allow cookies to cool on the baking sheet for 5 minutes before removing.
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