Chocolate Chip Cookie Chronicles

My daughter Tracy is a cc cookie aficionado. A cookie-tasting pro. She's been asking me to make her some Jacques Torres cc cookies since her last visit, when we unfortunately discovered they take at least a 24 hour wait in the fridge and we lacked the time.
Since my kids were little, I've always used a cc cookie recipe from the old Make It Now, Bake It Later cookbook. (Watch for a giveaway of this fun cookbook next week!) Not what she wanted this time. What she requested was the "real" Jacques Torres cc cookie recipe, for which I had the NY Times recipe and which I did make for her, but they turned out cakey so I'm not even going to discuss them today or show you a photo. Ugh. Besides, I didn't have real Jacques Torres chocolate to use. I mean, they weren't exactly inedible, but who likes a cakey cc cookie?

Anyway, I had seen (and saved) a recipe Valerie from Une Gamine dans la Cuisine posted for Thousand Layer Brown Butter Chocolate Chip Cookies. Thinking to give Tracy two kinds of cc cookie recipes to sample, I made Valerie's the next day. And BTW: they take time as well, so don't plan on making either of these recipes and eating the same day. (Frankly, just the length of Valerie's recipe gives one pause.)

What I don't understand is why mine turned out the way they did. Valerie's finished cookies looked neat and tidy like this: 

Mine looked right on the money at the point I refrigerated them:

but then something happened in the oven. Hmmmm. So I searched the net and while most results looked like Valerie's, Martha Stewart's recipe for the same cookie looked almost exactly like mine. (I'm in good company here, so didn't feel quite so badly.) Here's a photo of Martha's:

I suppose weather, brand of flour, ovens and who knows what all makes a difference, but I wanted mine to look prettier. :(  Still, if you close your eyes and just taste.....deevine.

Tracy took both kinds of cookies back to NYC with her for taste-testing at her gallery. Hands down, they all loved the brown butter cc cookie recipe. In fact, Tracy said these were closer to the Jacques Torres cookies she eats than the recipe the NY Times 
labeled Jacques Torres cookies. Funny. (FYI: here's the link to the NY Times recipe.) 

     The gallery "cookie monsters": Laura, daughter Tracy and Emily

So (when you have two days free :) ) make Valerie's recipe and let me know if yours turn out picture perfect or more like mine and Martha's.  Hope Valerie won't mind I used her photo above and copied her recipe below exactly. And I used the egg wash, but forgot to sprinkle them with sea salt before baking. Oh well. You all know I'm not a chocoholic, right? Labor of love, these were.

Thousand Layer-Brown Butter Chocolate Chip Cookies
From Valerie at Une Gamine dans la Cuisine

1 1/4 cups (that's 2 1/2 sticks) unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking Soda
3/4 teaspoon salt
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
1 room temperature egg
3 room temperature egg Yolks
1 teaspoon vanilla extract
6 oz semisweet or bittersweet chocolate, chopped into shards (aim for longer, super model-thin "strips," as opposed to cute chubby chunks)
1 large egg, lightly beaten (for egg wash) *The wash won't be used until very late into the recipe...lots of dough refrigeration time. 
Sea salt for sprinkling (optional, but highly recommend)

Brown that butter: Cut 1 cup (that's 2 sticks) of the butter into Tablespoon-sized pieces. (You won't be using the remaining 1/4 cup of butter right now, so leave it in the fridge.) 
Have a heat-proof bowl on hand to hold the butter once it has browned. Place the pieces of butter into a large, heavy-bottomed saucepan. Whisk over medium-low heat until completely melted. Crank the heat up to medium, and continue cooking the butter. As it browns, it will foam up, and then it will calm down a bit. If you notice that one side is more foamy than the other, use the handle of the pan to swirl it around occasionally. Once the foam settles down, check for light brown specks forming at the bottom. Those specks are letting you know that it's almost ready! Keep cooking, and swirling the pan, until the butter develops a nutty aroma. *As soon as it's golden brown, remove the pan from the heat and pour the brown butter into a medium heat-proof bowl. Allow the browned butter to come to room temperature before covering, and refrigerating until solid **(at least 4 hours.) 
*Note: Once the butter starts changing colour, it can burn super-fast, so don't wander off while it's cooking.
**Well covered, the browned butter can be refrigerated for up to 2 days. Any longer, and it may lose some of that nutty flavour.

Remove the solidified brown butter from the fridge, and allow it to soften to room temperature. (Bring the remaining 1/4 cup of regular butter to room temperature as well.)
In a large mixing bowl, whisk together the flour, baking Soda, and salt; Set aside.
Scrape the softened brown butter into the bowl of a stand-mixer fitted with the paddle attachment, add the 1/4 cup of regular butter and both sugars. Beat on medium speed until fluffy and light (about 3-5 minutes). Add the egg and beat for about one minute. One by one, add the yolks, beating well after each addition and scraping down the sides of the bowl as necessary. Add the vanilla and beat to combine. Turn the mixer down to low speed and slowly add the dry ingredients. Beat just until the streaks of white have disappeared. Use a large rubber spatula to stir in any reaming bits of flour.

Place the cookie dough onto a lightly floured surface, and divide it into 3 equal parts. Shape each piece into a 4x6-inch rectangle, wrap each one in plastic, and refrigerate for at least 30 minutes. If you haven't done so already, you can pass the time by chopping the chocolate! 

Line 2 cookie sheets with parchment paper; Set aside. (No, you're not ready to use the oven just yet. Patience grasshopper) :) 

Remove the rectangles from the fridge. If they feel like they're going to be too hard to roll out, leave them at room temperature for a few minutes. Place one of the rectangles onto a lightly floured surface and sprinkle it with half of the chocolate shards. Top with a second piece of dough, and sprinkle it with the remaining chocolate. Top with the final piece of dough. You should have a high, delicious, messy cookie sandwich sitting in front of you. Try not to eat it! Dust the top layer of dough with flour, and use a *rolling pin to carefully/gently roll the dough into a rectangle that's about 9x6-inches and about 1 1/2-inches thick. 

*This is the part where things started to go south for me. My dough cracked, split, and threw a fit when I tried to roll it out. If this happens to you, don't worry! Instead of rolling out the dough, I used my hands to work the chocolate into the dough. And instead of one big 9x6-inch rectangle, I worked with small portions of dough at a time. Still delicious! 

Once the dough has been rolled, patted, or squished into a thickness of about 1 1/2-inches, use a 2-inch cookie cutter to cut out rounds of dough. [Note: I used 1 1/2-inch round cutters because I'm selfish and wanted more cookies.] Flour the cutter if necessary, and feel free to re-roll the scraps. Place the cut-out cookies onto the prepared sheets, cover loosely, and refrigerate for at least one hour. (Oh the humanity!) The longer you chill the unbaked cookies, the deeper the flavour! 

Preheat the oven to 375 F. Have the egg wash on hand, ready to use. 

Separate the chilled cookies before baking. These spread out a bit, so make sure to leave about 2-inches between each cookie. Brush the top of each cookie with a little bit of the egg wash. Sprinkle with sea salt (if using). 
*Bake for 14-15 minutes, or until the edges have just set. Rotate the sheets half-way through the baking time to ensure even browning. Remove the sheet from the oven and allow the cookies to rest for about 5 minutes before carefully transferring them to a cooling rack.
*My cookies were perfect after only 11 minutes. They looked slightly underdone (which I prefer anyway), but they firmed up nicely as they cooled.

Makes about 20 cookies (if you're lucky)


  1. Lovely cookies! They look absolutely fabulous.



  2. Wow..you were courageous! Just looking at the length:) Cute cookie tasting team..
    Barbara some of my things end up looking far different than what they were supposed to look like..:)

  3. Your cc cookies look great and I bet they tasted amazing! I also love the gallery ... Cute photo of the girls with the cookies. Do you think those cookies were perhaps baked in a muffin tin? I do. That's the only way I can imagine a cc cookie wouldn't spread flat. In fact, I may try this out...

  4. I think your cookies look great, Barbara! My dough fell apart on me and I kind of had to squash/pat everything together (instead of rolling)...it was by sheer happenstance that the cookies somehow managed to hold themselves together in the oven. "What doesn't kill you only makes you stronger." Maybe that applies to cookies too. :D

    All that matters is the taste, and I'm so happy to hear that Tracy enjoyed them!

  5. TWO DAYS? I couldn't wait two days for such a delicious cookie! They look amazing, I'd give it a try but I know I'd end up nibbling on cookie dough :)

  6. Note to self - make Valerie's recipe IMMEDIATELY. I think they look pretty dang awesome, actually!

  7. I love a chewy chocolate chip cookie, with nuts. But I'll eat any of them, as long as they aren't crumbly-hard.

  8. I have tried Martha's recipe and mine never came out like hers either. I love yours too!

  9. Love how look your cookies Barbars I think.the recipe is really nice!

  10. HI BARBARA!!!!
    The fact that they tasted divine is GOOD--GREAT to me....looks are not everything right?????I think they looke fine if they look like Martha's!!!She is after all famous for her cooking!!!I bet you did a Great job and The smiles on daughter and friends faces means they are divine!!
    I love that she --your daughter works in a loft type art gallery in NYC!!!
    How awesome is that!!!

  11. there are so many factors in baking that are "unseen" that influence an outcome---temperature, humidity, elevation, type of flour, age of baking soda/powder...frustrating!
    nonetheless, the brown butter cc cookies sound so good--and worthy of the time and effort.

  12. Have you ever had brown butter ice cream??? fabulous. I think it adds oodles of flavor. As for the cookies, I make a couple of Martha cookies and she often has you smushing the dough down before baking. Personally think yours are better. I'm not crazy about a puffy chocolate chip cookie.

    Love the pic of your daughter __ totally see the resemblance (love the new pic, btw). Now I want to know how she stays so thin eating ccc's!!!!

  13. A delightful and refreshing

  14. HI!!
    YES...a NYC trip is planned for 2013...so we will keep in touch and stop in at your daughter's gallery!!!!How sweet is that thought!!!
    Keep baking those cookies!!

  15. WOW, it looks really nice, I love it :D great job I wish I could have one :p


  16. I have been dying for a "real" home made Chocolate Chip Cookie for weeks now. Please thank your daughter for making my dream an almost reality. Seeing her and her friends gleefully munching satisfied my craving, for now:)

    Thanks for sharing, Barbara...

  17. Wow! I think you are a super mom!!! The brown butter cc cookies sure sound good :)

  18. Felice giornata a te...ciao

  19. I was tempted by these cookies when I saw them on Valerie's blog, and now I'm doubly tempted! I never mind too much what my baking looks like, as long as I'm serving to family and as long as it tastes good.

  20. Look at these fabulous COOKIES!!!! Oh how I remember my mom's fabulous oatmeal chocolate chip cookies....HI BARBARA! Thanks for coming over! I just hd to come to say thank you before I turn off my computer for a week (AHHH!) while I entertain my old friend. AND YES, our oldest high school friends do know all of our secrets! YIKES!!!!!! She knew EVERYTHING TOO!

    Have a wonderful week and see you soon, Anita

  21. Barbara

    What a huge job! Making and taste-comparing several cc cookie recipes. By the way, I adore how you've abbreviated chocolate chip here. Very chic! Your daughter and her friends look super happy so I guess the proof is in the taste when it comes to this American classic. Photos be damned.

  22. I love that you have made so many different chocolate chip cookie recipes my friend - good on you! You and your daughters are perfect for the tasting job - th thousand layer look delicious!

    Choc Chip Uru

  23. I sure wouldn't turn your cookies down! I just had a Bundt cake split in half today as I took it out of the pan, so I think your cookies are just perfect!

  24. Chocolate cookies come in all sizes, shapes and textures. But when a cookie is good, it almost doesn't even matter how thick or thin they are. And these look like GOOD cookies. ;)

  25. i actually prefer a flat cookie--they tend to be more chewy that way, and that's what i like. :)

  26. That is some effort Barbara! Who cares what the look like as long as they taste good. I'm pulling out all sorts of interesting looking baked goods from the oven as I come to grips with different flours and the high humidity in the tropics (maybe that's a factor for you as well?). I'm definitely going to try baking these when I get a chance, we can compare notes :)

  27. I don't think I'd have the patience for either recipe! I have to give you lots of credit for trying, though, and who cares what they look like as long as they taste great ;)

    Adorable cookie tasters!

  28. Mine never look the same either...it's so hot and dry here.

  29. Hi Barbara,

    Your CC cookies look delicious.
    I enjoyed this post, as chocolate chip cookies were always a favourite of mine. I used to always make them when the kids were small and then daughter took over baking them.
    The photo of the "cookie monsters" is fun and Tracy's gallery looks amazing.

    Happy week

  30. what an interesting recipe! must try!

  31. Your cookies look utterly delicious!
    Yum Yum Yum!
    Such a lovely post & great pics too!, Barbara!

  32. This looks divine even if it does not look like the one in the actual recipe book. What matters is how it tastes :)



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