9.14.2012

The Final Chocolate Chip Cookie Chronicle


This is the last of my cc cookie experimenting. But I learned some lessons from the first chronicle. This time, to get picture perfect cookies,  I made them in tart rings! (One of the comments on the first cc post suggested muffin tins to get that perfect shape.) Of course, you can make these cookies the regular way and they still taste divine.
This recipe is another of Valerie's...again using browned butter, but this time she also added cinnamon and coffee to her dough. Brilliant. (I'm beginning to think Valerie is the cc cookie queen and this time, while her cookies were beautiful, they looked like regular cc cookies and the ones I made look round and perfect. Fun to try, but a lot of bother to get a pretty photo for you.) 

But back to flavor, which is what really counts, right? Well, these cookies were FABULOUS. Moist and chewy inside. Crisp on the outside. The cinnamon, coffee and brown butter make such a great flavor team that I'm never going to make another cc cookie without them. I did make one minor change. I didn't have chocolate chips, so I used some bittersweet chocolate I had left over and just broke it into smallish chunks. This recipe also requires an overnight rest in the fridge. J
ust to test the overnight rest theory, I made a few of the cookies right after mixing. They were good, but there's no question, the dough just works better after the 24 hour wait in the fridge.
I'd even love these without the chocolate. Is that sacrilegious?
My cookies baked in 10 minutes, so be sure to check on them.


Cinnamon and Brown Butter Chocolate Chip Cookies

From Valerie at Une Gamine dans la Cuisine


Ingredients:

16 tablespoons (2 sticks) unsalted butter
2 1/4 cups all-purpose flour
1 teaspoon salt 
1 teaspoon baking soda
2 generous teaspoons of ground cinnamon 
1/2 cup granulated sugar
1 cup tightly packed, light brown sugar (you can use dark, too)
1 egg
1 egg yolk
2 tablespoons of strong, brewed coffee, cooled to room temp.
1 1/2 teaspoons vanilla bean paste or extract
12 oz bag of chocolate chips

Method:
Place the butter into a medium-size saucepan. Over medium heat, cook the butter until melted, and browned. As the butter is cooking, use the handle of saucepan to swirl it around and prevent burning. As the butter browns, it will start to become frothy, as soon as the froth dissipates, keep a close eye on the butter. It should have a lovely nutty fragrance and the bubbles will be deep golden brown. (The browning process can take about 5-9 minutes.) As soon as the butter is ready, remove the saucepan from the heat and transfer the butter to a heat-proof bowl. Allow it to cool to room temperature.

In a separate, large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon; Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment (any large mixing bowl will work if you're using a hand-held), beat together the browned butter, and both sugars on medium-high speed until creamy and smooth (about 7 minutes).Add the egg, egg yolk, vanilla, and coffee (or milk, if using). Beat on medium speed to combine.On low speed, beat in the dry ingredients, beating just until they're incorporated into the wet.Use a large rubber spatula or wooden spoon to fold in the chocolate chips.

Cover the bowl tightly with plastic wrap, and refrigerate the dough for at least 12 hours. 
When you're ready to bake, remove the dough from the fridge and allow it to come to room temperature. [You want it soft enough to scoop.] Preheat the oven to 375 F. and line baking sheets with parchment paper.

Measure out about 1/4-cup of dough per cookie, and place them on the prepared cookie sheets, leaving about 2-inches of space between each mound of dough. [Valerie's Note: Because I'm neurotic about everything being neat and tidy, I rolled the mounds of dough into balls and lightly pressed each one down with my palm. I don't think this necessary, but don't feel bad it you're as twitchy about free-form circles as I am. My note: I rolled them in balls too, then pressed them into the center of a tart ring.] 

Bake for 14-16 minutes, or until the edges of the cookies are just starting to turn golden brown. [Valerie's Note: My cookies were perfect after only 12 minutes. My note: my cookies were done in 10] Remove the sheet from the oven and allow the cookies to rest for a few minutes before transferring them to a cooling rack. [Note: Don't worry if the centers look under-baked. They will firm up as the cookies cool off.]



32 comments:

  1. Yes, moist and chewy on the inside for chocolate chip cookies. Now that's a good cookie.
    Sam

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  2. It is a great idea to use tart rings. Your cookies look marvelous and delicious.

    Cheers,

    Rosa

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  3. Pour me a glass of cold milk and pass a plate of those cookies please. They sound delicious and look beautiful.

    Best,
    Bonnie

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  4. Valerie has the best recipes, doesn't she? What a great idea to use tart rings to make them perfectly round! Your cookies look perfect, and it sounds like they tasted perfect too.

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  5. Browned butter would add such rich flavour to these cookies. I have a recipe for shortbread that I found from a bakery in Toronto that browns a portion of the flour. It adds such a rich nuttiness to the flavour.

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  6. what wonderful cookies dear!

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  7. I was at a pastry shop yesterday and all their cookies were shaped just like yours and V's..Now I know..!!
    Oy I need more than 4 tart rings..and mine are too big..es there is such a thing:)

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  8. All I had to hear was cinnamon and brown butter and I was IN.

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  9. What a great idea on the tart rings. And, I like the idea of an overnight rest.

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  10. This comment has been removed by the author.

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  11. I'm so glad you liked the cookies, Barbara! (No matter how often I make something, I always worry about the recipes I post not working for other people...it feels like I'm sending my children out into the world, hoping that they'll be polite to everyone.) :D

    Yours look beautiful! And I think it would be perfectly acceptable to omit the chocolate. ;)

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  12. I cannot wait to try this recipe. Oh how I hope my neglected pantry has what I need so I can make them tonight.

    (I might do a half-batch without chocolate. Sissy could have some then... I mean... hem... the Knight isn't a chocolate fan.)

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  13. These look and sound delicious. I can't wait to try them with the cinnamon and coffee added. I love how you used tart rings to make them perfect for the shoot - great idea if you're trying for a special look.

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  14. I am always trying to perfect my cc cookie recipe. I can't wait to try adding coffee!

    xxoo,

    RMW

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  15. They sound like my idea of heaven! And I love that baking them in a ring has made a nice thick cookie.

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  16. i would never think to put these in muffin tins, what a great idea! they look wonderful, fat and chewy!

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  17. Ooooh these do look utterly perfect my friend :D

    Cheers
    CCU

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  18. They do look perfectly delicious. Love the idea of rings. Wish I had a few of those cookies :)

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  19. Wow, Barbara! I would have never thought to add coffee to the dough---and yet it makes perfect sense. Coffee really adds another dimension to these compatible flavors.

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  20. complimenti un blog carinissimo ti seguiro' se ti va passa a trovarmi mi farebbe piacere buon fine settimana

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  21. I would like to see a round up of all you cc cookie post with a brief overview or mini critique about each and your personal fav.
    :)
    V

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  22. I learned that browned butter trick from Cooks Illustrated, but I love your additions and the shape. A perfect cookie indeed.

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  23. cinnamon, coffee and brown butter....wow....now that sounds like some winning flavors as well....sounds like you have been doing some cool experiments....i like my cookies def crispy, but not overdone....these sound really good....great to see you today too...smiles.

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  24. cinnamon, coffee and brown butter....wow....now that sounds like some winning flavors as well....sounds like you have been doing some cool experiments....i like my cookies def crispy, but not overdone....these sound really good....great to see you today too...smiles.

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  25. Hi Barbara,

    These cookies sound delicious, moist and chewy inside and crisp on the outside...yum! Resting in the fridge overnight is a great idea.
    I look forward to baking them and thanks for sharing the recipe.

    Happy weekend
    Hugs
    Carolyn

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  26. I have never heard of adding coffee to cc cookies, but now that you mention it, I can see that it might be extra delicious. Will print out this recipe and hope to try it sometime :)

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  27. Oh dear...did you know that I am a cookie monster...make them every week. I will be making these...off to bookmark this recipe right now. xoxo Thanks you so much.

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  28. HI!!!
    I just forgot I did not add the quote movable feast to my Paris scrapbook...and I wanted to...so I will go back and edit some more!!!Your feast of these cookies is tempting.....I would love to taste yours and then I also want to try and make them...yours look perfect!!!Love this size!!!
    hugs,
    jmaie

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  29. I made these at your encouragement and loved them... using those rings is a marvelous idea... I have english muffin rings that would work as well but would make substantial cookies. ON the other hand, what's wrong with that????

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  30. It can be so hard to find the 'perfect' classic.

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  31. what a clever way to achieve the perfect shape! i love the cinnamon in these, barbara...if you can believe it. :)

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  32. It looks different from all the cookies I know? But it looks good!

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