It just goes to show you that EVERYONE loves chocolate chip cookies! We here at the Harvest Moon Bed and Breakfast over the winter and early spring ran the Great Chocolate Chip Cookie Contest through
Harvest Moon's Facebook business page. I have never seen ( or tasted ) so many great recipes.
You see, growing up, my mom made the best Chocolate Chip Cookies. To this day, I still love them. However, over the years, I have come to appreciate other varieties. This little competition surely opened up my thoughts on what a great chocolate chip cookie is.
From Tropical and fruity to nutty and gooey, the cookies were all great. For about two months, I was forever eating chocolate chip cookies ( I am still trying to recover ) However there was only room for one winner.
The winning cookie went to Janice Fitzgerald with her better than Toll House Brown Butter Chocolate Chip Cookies!!! They were awesome!
I will post the recipe as well for those who would love to experiment with the recipe....And remember... As the recipe says, "don't be tempted to make a smaller cookie" Believe it, I tried and it just did not come out right. Go for the gusto you won't be disappointed.
And by the way... not to be missed are all the great recipes posted on our
Chocolate Chip Cookie page on Facebook. Enjoy!!!
Better than Toll House Brown Butter Chocolate Chip Cookies
1 3/4 Cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter - divided
...1/2 cup white sugar
3/4 cup packed dark brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
3/4 chopped toasted pecans (optional)
1) Preheat oven to 375 and adjust rack to middle position.
2) Whisk flour and baking soda together in medium bowl & set aside.
3) Melt over medium-high heat, 10 tablespoons of butter, swirling pan constantly until whey is medium to dark brown and gives off delectable "nutty" aroma (1 - 3 minutes)
4) Remove butter from heat and transfer to large bowl. Stir in remaining 4 tablespoons of butter and stir until melted
5) Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add whole egg and additional egg yolk and whisk for approximately 30 seconds.
6) Let the egg mixture stand for approximately 3 minutes and whisk again for 30 se...conds. Do this two more times until mixture is thick, smooth and shiny.
7) Add the flour mixture, chocolate chips and nuts and combine until no more “white” can be seen.
8) Divide dough into sixteen portions (about three tablespoons per cookie) and arrange eight to a cooking sheet. Do not be tempted to make a smaller cookie. Bake, one cookie sheet at a time, in preheated oven.
9) Remove when cookies are golden brown and still puffy, edges have begun to set, but centers are still soft – 10 -14 minutes, rotating halfway through baking time.
10) Transfer to wire rack to cool.
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