Not Another Chocolate Chip Cookie: Browned Butter Chocolate Chipsters

I was thinking about browned butter the other day, and pondering the fact that it would probably take the basic chocolate chip cookie to the next level.  Rather than using my own recipe, and incorporating the browned butter, I searched the internet to find a new recipe to try out.  I came across this one and was not disappointed.  It is unusual in the fact that it calls for active dry yeast, and this addition caught my attention enough to decide to try it.  I'm not sure what the addition of yeast does in this cookie - I'm no Alton Brown - but I would guess is lends to the the flavor, and although these cookies were fluffier than any of my previous cookies, I'm not sure if that was due to the yeast.

The recipe uses a combination of browned butter and regular butter, which I think makes the browned butter part a nice subtle hint, and not a screaming browned butter cookie.  We still want the hero of the show - the illustrious chocolate chip - to be the main star here :)  I substituted semi-sweet chocolate chips for the bittersweet chocolate, since that was all I had on hand, and I made the cookies a bit smaller.  This cookie is crispy and chewy on the edges, and soft in the middle.  It is a cookie with substance and a perfect partner for an ice cold glass of milk.  Try one.

Browned Butter Chocolate Chip Cookies

(recipe adapted from Emily of Sugar Plum)

1/2 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon active dry yeast
1 teaspoon kosher salt, plus additional for sprinkling
1/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces semisweet chocolate chips
3/4 cup coarsely chopped walnuts, toasted

Preheat oven to 375F and generously butter a baking sheet. Cut one stick of butter into small pieces, and melt in a small pan over medium heat.  Continue to cook the butter, whisking frequently, until it starts to brown and foam, about 3-4 minutes. Set aside.

In a medium sized mixing bowl, sift together flour and baking soda. Stir in yeast and salt until combined.

Using an electric mixer on medium speed, beat softened butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour, or the freezer for about 40 minutes.

For large cookies: Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.  Makes 16 large cookies.

For medium sized cookies:  Drop by rounded tablespoons onto a cookie sheet, flatten slightly, and bake for 10-12 minutes, or until golden brown.  Cool for 2 minutes before transferring to wire racks.  Makes about 28 medium cookies.