Subj : Butterscotchy Chocolate Chip Cookies To : All From : Mojo Date : Wed Jun 01 2016 11:03 pm Butterscotchy Chocolate Chip Cookies Ingredients 2 sticks unsalted butter 1 standard ice cube 2 cups all-purpose flour _ teaspoon baking soda 2 teaspoons kosher salt or 1 teaspoon table salt _ cup granulated sugar 2 large eggs 2 teaspoons vanilla extract « cup plus 2 tablespoons tightly packed dark brown sugar 8 ounces semisweet chocolate, roughly chopped with a knife into «- to ¬-inch chunks Coarse sea salt, for garnish Directions 1. Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. 2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes. 3. Fit paddle attachment onto mixer. When brown butter mixture has cooled and is just starting to turn opaque again, add it and brown sugar to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined but some dry flour still remains, about 15 seconds. Add chocolate and mix on low until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days. 4. When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325 degrees Fahrenheit. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume and you should be able to fit 6 to 8 balls on each sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans halfway through baking. 5. Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press it down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely. Repeat steps 3 and 4 for remaining cookie dough. Allow cookies to cool completely. --- þ Synchronet þ Mojo's World BBS - mojo.synchro.net .