Got a hankerin'

[bill_schubert]

I was watching those trim well muscled athletes and decided I needed to balance out their world so I made some chocolate chip cookies using this recipe.  First time I've tried browning butter and I must admit the batter tastes a little strange.  Not bad but definitely different.  The first test batch of four cookies is in the baby oven.

I'll likely cook a couple of more for tonight then freeze the rest so that I can reach in and grab one or two and have desert.  It is a favorite system.  One or two cookies is plenty for me at night but if I have more I'll eat them.  Not necessarily good to have a package of cookies around.  So having the dough frozen and ready to pop into the counter top oven is perfect.  

Looking forward to these.  Picture to follow.

Comments

[bill-schubert.livejournal.com]

Maybe not my favorite. The chips I had were small ones and that does make a difference. In all fairness I may have to make these again with larger chips. But I won't be throwing these out. Very tasty.

[msconduct.livejournal.com]

Brown butter/beurre noisette is one of those thrilling culinary things where half a second can make all the difference. Nothing like a bit of brinksmanship in the kitchen to get the adrenaline going.

[bill-schubert.livejournal.com]

I don't think I've ever used it before. I've clarified butter and I've made a kind of ghee but never this. Definitely a different tasting cookie.

[msconduct.livejournal.com]

I was surprised looking at the photos of the original recipe - the butter solids in it to me are well past where they should be. They're black, ie burnt, when they should be brown. I hope they didn't lead you astray - if your butter looked like theirs it would make the batter bitter (tee hee). I wondered if that might be why it tasted weird.