“oh, you fancy huh” chocolate chip cookies

my very first job was at a cookie shop.  i’d spend my afternoons and saturdays mixing, baking, and decorating cookies and cookie cakes.  i’d head home smelling like sugar and chocolate chips, arms sore from scooping hundreds of scoops of cookie dough.  i loved it.

 

now, more than ten years later, i’m back with a cookie vengeance.  our home smells like sugar and chocolate chips, and my arms have gotten stronger (plus, i’m making small batches, so scooping is easier).  last week i found this recipe from my gluten-free kitchen and decided to make it a bit fancier.  extra fancy.  Drake-level fancy, really.  instead of using regular butter, i browned mine.  i added rosemary and pistachios, and i scaled back on the chocolate chips (i never thought i’d say that about anything in life).  i tweaked and tweaked until the recipe was exactly what i wanted: crisp on the edges, soft and chewy on the inside, and bursting with the flavors of a standard chocolate chip cookie, only one that got really dressed up for a night out on the town.  the brown butter is key, lending a rich, nuttiness to the cookie, while the rosemary softens the flavor without overpowering.  if you are allergic to nuts, omit the pistachios and add in a few more chocolate chips.  otherwise, go ahead and make a double batch because you’re going to want to always have this dough on hand.

 

 

Brown Butter + Rosemary + Pistachio Chocolate Chip Cookies

adapted from my gluten-free kitchen / yields 18 cookies

 

  • 3/4 cups (6 oz)  brown butter
  • 130 g  granulated sugar
  • 235 g  brown sugar
  • 45 g  cream cheese
  • 1 large egg + 1 yolk
  • 1 tsp  vanilla extract
  • 285 g  gluten-free all-purpose flour
  • 1/2 tsp  xanthan gum (use only if your flour does not already contain a binding gum)
  • 1 1/4 tsp  baking soda
  • 1 tsp  kosher salt
  • 2 tsp  fresh rosemary, finely chopped
  • 1 1/2 cups  semi-sweet or dark chocolate chips
  • 1/2 cup  pistachios

 

  1. melt butter in a sauté or sauce pan and continue to cook as the milk solids sink to the bottom of the pan and the milk fat rises to the top. when the solids turn amber and the butter begins to smell nutty, remove the pan from heat and let cool (placing the bottom of the pan in a bowl of cold water helps stop the cooking process and speed up the cooling).  while the butter is cooling, sift the flour, xanthan gum (if using), baking soda, and salt in a separate bowl.  add the rosemary to these dry ingredients after they are sifted.
  2. once the brown butter has cooled but is still melted, add it to a mixing bowl with both sugars and the cream cheese, and cream together, slowly increasing the speed and whipping until it is light and fluffy.
  3.  scrape down the sides of the bowl, then slowly add the eggs and vanilla.  once incorporated, scrape down the bowl again then beat on medium speed for two minutes.
  4. scrape down the sides of the bowl, then add the sifted, dry ingredients and mix on the lowest speed.  scrape the sides of the bowl again while also pulling up any unincorporated wet mixture from the bottom of the bowl.  mix slowly one more time and add the chocolate chips and pistachios.  it is better to finish mixing them by hand than to crush them or over-mix the batter (over-mixing can still happen sans gluten).
  5. once the dough is evenly mixed, use an ice cream scoop to scoop the cookies onto a cookie sheet prepared with parchment paper or a silpat.  cover with plastic wrap and chill in the refrigerator for at least four hours before baking.  the dough will keep in the refrigerator for 5-7 days, and it can be frozen in an airtight container for a few weeks (this is a great way to make sure some is always on-hand).
  6. when ready to bake, let soften at room temperature while preheating your oven to 375F.  bake on the middle rack for seven minutes, turn the pan around, and bake for another 6-7 minutes depending on how crispy your prefer your cookies.  they will seem slightly soft when they come out of the oven, but they will continue to cook while on the the cookie sheet.  let them cool on the sheet for five minutes before transferring them to a cooling rack.
  7. eat five and remember why i recommended making a double batch.

 

 

merry christmas, happy holidays, and a happy new year to all!  i hope your hearts, bellies, and cups are full this holiday season, and that 2017 ushers in a new season of health and happiness for you.

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