Why can’t you just be normal?

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Sometimes TD will wander into the kitchen when I’m baking, survey the land of often strange ingredients and ask with a sigh, “why can’t you just make chocolate chip cookies?”

He’s basically asking me why I can’t be normal.  We’ve been together for 19 years.  You’d think he would have stopped asking by now.

But. I am sympathetic to his plight.  He’s just looking for a tasty treat while I’m attempting world baking domination with dried hibiscus and tahini.

Earlier this summer, I offered up a peace flag in chocolate chip cookie form.  Recognizable enough that TD wouldn’t have to guess the mystery ingredient but just extra enough to keep with my own baking agenda: brown butter caramel crispy chocolate chip cookies.

I told you I am fixated on these nearly-burned but not quite caramel crispies.  Add in some brown butter and lots of chocolate and you’ve got an impressive Z score.

Because normal is boring.

Brown Butter Caramel Crispy Chocolate Chip Cookies

Note–you could make the dough and bake in the same day.  I happen to like to let my dough marinate over night (or a month in the freezer after I scoop into balls).  I’ve written the recipe for an overnight–but do what you want.

Ingredients

  • 1 C (8 ounces) brown butter at room temp (need the recipe? brown butter)
  • 1 C packed golden brown sugar
  • 1/2 C granulated sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp vanilla
  • 2  1/8 C all purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 12 ounces (regular sized package) chocolate chips
  • 1 1/2 C (or to taste) caramelized crisps (link for recipe)

Directions

  1. In a medium bowl, sift together flour and baking soda.  Whisk in salt and set aside.
  2. In the bowl of a standing mixer, add butter.  Cream for a couple of minutes.
  3. Add both sugars, cream for another couple of minutes, scraping down the bowl as you go.
  4. Beat-in egg and egg yolk one-at-a-time.  Beat-in vanilla.
  5. Pull bowl from standing mixer and gently fold-in flour mixture until nearly combined.
  6. Fold-in chocolate chips and caramelized rice.
  7. Using a scoop of desired size (I like a #40 or just under 2 TBS scooper) scoop dough into domes.  Line domes onto a baking sheet (separate layers with two parchment sheets), wrap in plastic wrap and refrigerate over night.  Once the cookie domes are cold, you can easily transfer them to a freezer ziplock bag and store for one-off baking for up to a month.  Just add a couple of minutes to the cook time.
  8. Preheat oven to 350 degrees.  Line backing sheets with parchment.
  9. Please dough domes on baking sheets leaving a couple of inches between each for spread.
  10. Bake in oven two-sheets at a time, rotating halfway through.  In my ovens, these usually cook in about 10 minutes.

 

 

 

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