When I was contemplating baking something to bring to work to snack on this week (since I don’t eat like a normal person/don’t actually eat real meals during the day), I thought back to the recesses of my mind wondering if I had ever blogged the recipe for this cookie. I was convinced I had. But lo and behold when I perused my cookie archives, I didn’t find it. How did that happen?
- 5 c. flour
- 2 tsp. salt
- 2 tsp. baking soda
- 2 T. baking powder
- 1 1/2 c. cocoa
- 1 c. butter
- 1/2 c. margarine, room temperature
- 1/2 c. vegetable shortening (like Crisco)
- 4 c. brown sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1 12-oz package semi-sweet chocolate chips
- 1 12-oz package dark chocolate chips
- In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
- Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Remove from the heat and allow to cool.
- In a stand mixer cream margarine and shortening and sugar. Add cooled brown butter, eggs, vanilla, and cocoa. Add dry ingredients. Mix in chips.
- Scoop onto cookie sheets using ice cream scoop (yield 6 cookies per cookie sheet), then flatten. Bake at 350 degrees for 8 to 10 minutes. Makes approximately 24 monstrous cookies.
I am forever in search for the recipe for the perfect ‘base’ cookie recipe and I’m convinced that it has something to do with brown butter. (I do believe that brown butter not only makes a better flavored cookie but also yields a completely different texture.) I think adding shortening and margarine to the brown butter yields a cookie with a more traditional cookie-like texture (versus a true brown butter cookie texture).
I accidentally added two tablespoons of baking powder – still not quite sure how I read two tablespoons baking powder from two teaspoons baking soda – but I’m happy I accidentally added it. Baking powder gives poof to your baked goods, right?