When I asked my friend Kayle from “The Cooking Actress” to do a guest post for me, little did I know she’d already know my biggest weakness – chocolate. I mean, you can’t go wrong with CHOCOLATE?! Not only is this girl a talented actress and incredible food blogger, she was also born and raised very close to where we live now. I’ve accordingly pestered her for a blogger date, but that may have to wait until her busy schedule (and family) makes it happen… Without further ado:
Hello! My name is Kayle, and I’m the blogger behind The Cooking Actress. In case the title didn’t give it away, I am an actress and I live in New York with my wonderful boyfriend/food eater, Michael. Although I currently live in NY, I’m actually originally from an area of Ohio that’s right by where Sofie lives! Isn’t that so funny? When she and I met through The Food Bloggers Network it was a fun little thing to share. Anyway, I am so excited to be posting here for Sofie! This blog is crazy amazing, isn’t it? She always has gorgeous photos, delicious recipes, and such an informative/sassy voice! When trying to decide what recipe I should share with you today, Sofie just told me to choose whatever I wanted-something that represented me. I have something to tell you all: I am a cookie monster. I love cookies. So much. ESPECIALLY chocolate chip cookies! I cannot get enough of them! I have so many different recipes stored for me to try, it’s a little insane. And, I had recently made these crazy good, super huge and thick, chocolate chip cookies! Perfect timing!
These cookies have a few things that make them unique: obviously, browned butter-which, in case you didn’t know, is amazing! It’s pretty much just cooking butter until it turns brown and it makes everything taste more complex, buttery, and a little nutty! They also have yeast in them-which I presume contributes to the thickness. And, in addition to the browned butter, you also have little bits of cold butter added to the dough-sort of like you do with biscuits or pie crust. This also adds to the texture and thickness. The only drawback with the whole “biscuit-factor”, is that when these are a couple days leftover, their texture really gets crumbly and not super cookie-like. They’re still good, though! Michael and I both loved these (I thought they were so so so good warm out of the oven!)-he really enjoys walnuts in cookies, so that helped . All in all-they’re not my favorite recipe out of all the chocolate chip cookies I’ve made, but they are very good (and unique!) so they are definitely something I’ll make again someday. And I definitely think you should make them too! Definitely.
- ½ cup butter (to brown) + ¼ cup chilled butter, cut into tiny pieces
- 2 ¼ cup all-purpose flour
- ¾ tsp. baking soda
- 1 tsp. active dry yeast
- ¾ tsp. Kosher/sea salt
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 1 ½ cups dark (or whatever kind you like) chocolate chips
- ½ cup toasted walnuts, chopped
- Preheat oven to 375 degrees F.
- To brown butter: in a small saucepan, melt ½ cup butter over medium heat. Once melted, whisk continuously. It will foam and, eventually, turn brown with little brown specks-this process should take about 5 minutes. Remove from heat immediately and set aside.
- Sift flour and baking soda into a medium bowl.
- Stir yeast, salt, and ¼ cup cold (cut up) butter into the flour and baking soda.
- In a large bowl (using a stand or any electric mixer), on medium speed, beat browned butter and the sugars until combined-about 1 minute.
- Beat in the egg and vanilla extract.
- On low mixer speed, gradually mix the dry ingredients into the wet.
- Stir in chocolate chips and toasted, chopped walnuts. (It will be very crumbly)
- Chill the dough in the refrigerator for 30 minutes.
- Butter cookie sheet(s).
- Drop ¼ cup mounds of dough onto the prepared baking sheet(s).
- Bake 10-13 minutes, or until golden brown.
- Allow to cool on the sheet for about 2 minutes before transferring to a cooling rack.
- Best served warm and wonderously out of the oven.
- Because that is how you get that ooey gooey middle, mmm.