Thursday, 24 October 2013

How To Make A Perfectly Round & Thick Brown Butter Chocolate Chip Cookie + Recipe

We’re nearing the end of autumn and I’ve yet to post edible shades of orange on here.  You should know that I purchased a mini pumpkin today. I am probably going to place it on my windowsill and stare at it for a week or so, occasionally wondering whether it’s worth sacrificing the plump beauty of a good old pumpkin.

I am basically just sitting here all year round, baking the wrong things at the wrong time.

This disorder stretches across my entire culinary life e.g. lentil soup in the summer was a staple for mama and me. But when is the right time to bake chocolate chip cookies? They seem to somehow stumble into my diet every other day so yeah…NOW IS THE RIGHT TIME.

Sure, the internet doesn’t need yet another cookie recipe to add to its vast collection. So I thought I’d carry out a few geeky ‘measurement tests’ (is that a thing?) to try and give back to the internet what I think its missing: exact cookie dough measurements for perfectly rounded, thick and nonetheless; chewy chocolate chip cookies.
After three attempts and a whole batch of oval cookies, this is what eventually worked:

Mould raw cookie dough into cylinders that are 2.7 / 3 cm wide and 3 cm long. The cylinders should weigh 34 grams, this will give you a cookie that is at least 3 mouthfuls before it disappears. Of course, you can repeat this process 28 times because this is how many cookies the recipe yields.

Speaking of the recipe, the lovely Nora from Buttercream Fanatic has a foolproof recipe (cookie queen cookie queen) that I have used as the base for this recipe. To give the cookies an extra depth of flavour/nuttiness I browned (burned) the butter, if you think I’m going crazy, you can read about the process here. You would think that this would eliminate the ‘thickness’ of said cookies, but if you pop the dough in the fridge for long enough, the butter re-solidifies, leaving you with a cookie that is none other than effing delicious, 28 times ;).
Brown Butter Chocolate Chip Cookies 

Adapted from Buttercream Fanatic

Ingredients
1 cup (225g) unsalted butter, melt
1 cup  (215g)light brown sugar, packed
1 egg plus 1 egg yolk
2 1/4 (280g) cup plain flour
1 1/2 tsp cornflour
1 1/4 tsp baking soda
1 cup (150g) dark chocolate chips

Makes 28 small cookies

Method

Melt the butter in saucepan or zap it in the mic in short bursts. Add the brown sugar to a large bowl and pour over the melted butter. Mix to combine. Lightly beat the eggs in a small cup and pour into sugar mixture. Mix until just combined. Toss in the flour, cornflour and baking soda and stir until a thick dough forms. The mixture will be warm from the melted butter so cover and set aside for 15 minutes. Fold in the chocolate chips once the dough is cooled. Cover with clingfilm and refrigerate for 3 hours/overnight.

Preheat oven to 180 C. Weigh out 34g of dough and shape into a cylinder. The cylinder should be roughly 3 cm long and 3 cm wide. Repeat the process, placing each cylinder of dough in the fridge whilst you make the rest. Place on cookie sheets 3 inches apart and bake for 12 minutes. Let the cookies rest on the sheets before transferring to a wire rack to cool completely. Cookies last for 3 days.
How do you shape your cookies before they hit the oven? Love Em xx

13 comments:

  1. I'mmmm sorry aren't you the one who said you couldn't make thick cookies?? I must be mistaken because THESE LOOK PHENOMENAL!!! The addition of browned butter? Genius. The exact weights and measurements? A godsend. I am absolutely going to try weighing my dough next time instead of just relying on the cookie scoop. The world definitely, definitely did need another chocolate chip cookie recipe.

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  2. Well I'm not going to complain about another choc chip cookie recipe because these look amazing! Love the sound of browning the butter first, genius! Definitely bookmarking this to try out as it has been a while since I made cookies. I'm lazy though and never weigh out my biscuits so they're always an "interesting" variety of shapes and sizes!

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  3. They look amazing, i am saving this recipe . stunning pictures too :)

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  4. I'm sorry its taken me this long to reply to you!
    Please say the next time you make your cookies you try the browned butter and tell me what you think/whether it meeses with the cookie texture, i'd love to know :)
    Do you usually make the little cylinders too or do you just cookie scoop them onto the tray?
    Thank you AGAIN for this amazing recipe, couldn't have posted without you!

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  5. Mine are always a weird variety of shapes and sizes too, but you know when you just really really wanna know how people get them so perfect? Now that I know though Jo... I may not weigh next time, maybe just stick to the shaping!

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  6. Getting a perfectly round chocolate chip cookie is an art! Or a science. Or both. Either way, it's a very good thing and I love that you've added this recipe to the world of online cookies :-)

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  7. Hey, Em! No worries at all. I know how busy you are! Next time I make these, I am going to go with brown butter for sure. How could I resist? I typically don't make cylinders. I use a cookie scoop to make sure everything is the same size, weight, and radius, and then I refrigerate overnight and put then straight from the fridge into the oven so they never lose their chill until they start baking. But I have used the cylinder trick with other cookies, particularly ones with a lot of add-ins (because spreading really ruins them) and it worked amazingly well.

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  8. Looks super yummy, I find it so hard to bake the perfect cookie so looking forward to trying these!!xx

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  9. Browned butter cookies are definitely the one! Browned butter is actually always the one as well..

    { Teffys Perks Blog } X

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  10. Perfect cookies!! thank you for the recipe!!

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  11. Thank you so much for sharing this, I've been looking for something like this for ages online!
    Check out mine after reading this.

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