Sunday, July 1, 2012

Really Flat Chocolate Chip Cookies

You know when you are pretty much finished in the kitchen, having just followed a brand new recipe, and the result is not really what you were expecting? And then you look at the recipe again and you realise that you forgot something? Well, that happened to me this week. I saw this recipe for chocolate chip cookies that were quite different to my own, with a different method for mixing them. I really had to try it, because the name of them was so interesting: they were called I Want To Marry You Cookies and I found them through a blog hop.

I modified the recipe slightly, and then even more so by accident - I forgot to add the oats! The mixture was awfully wet but I was too busy watching tv to really take notice of it. If I had double checked the recipe at that point it all would have been fine, but it didn't really strike me that something was not right until they came out of the oven. They were so incredibly flat - I don't think I've ever made such flat cookies! They looked nothing at all like the recipe that they are based on. But they still tasted good. I will be trying this recipe again, I'm sure it's delicious with oats, and when I do so I will update this. Until then, I can say that even without the oats they are very yummy. In fact, they were so yummy that they all got eaten up before I could take any pictures! So I really do have to make them again!

*update - have made again, and taken photos, absolutely best choc-chip cookie recipe ever, definitely make these, over and over again!!!*

Brown Butter Chocolate Chip Cookies
from Yummy Healthy Easy

225 grams butter
1 cup dark brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
1 teaspoon vanilla essence
2 cups plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup rolled oats
150 grams white chocolate, chopped roughly
150 grams dark chocolate, chopped roughly

Preheat the oven to 160 degrees celsius and line a couple of cookie trays with baking paper.

Toast the butter in the microwave by putting it in a glass jug or bowl (at least 500 mL volume), placing a heavy plate on top and microwaving on high for 5 minutes. The plate is to stop it from bubbling over. The butter will be very frothy when you take it out and golden brown in colour. As it cools it will turn a toasted brown colour. This toasting of the butter is my own modification - I figured that if you are melting the butter anyway, like in the original recipe, you might as well really brown it.

Pour the brown butter into a large bowl, add the sugars and mix well. Place the bowl into the fridge for at least 10 minutes (you can't put egg into a hot mixture or it will scramble). When the mixture has cooled somewhat, add the egg, the egg yolk and the vanilla essence. Mix well.

Sift in the flour, baking soda, salt and cinnamon, then add the oats. Add the chocolate and mix well. Use a teaspoon to scoop up balls of dough, roll them into balls  and press them lightly onto the tray. Leave plenty of room for spreading.

Bake each tray of cookie for anywhere between 12 and 15 minutes - they are done when they are slightly browned and no longer look like wet cookie dough in the centre. Let them cool before you remove them from the tray because they are quite soft when they come out of the oven.

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