In our search for comfort in these uncertain times, let’s not overlook the power of a simple, freshly baked cookie. These brown sugar chocolate chip cookies, which I call Comfort Cookies, are simple, using only pantry staples, and with crispy, gooey edges thanks to a precise ratio of flour, sugar, and butter. . Lean into comfort wherever you can find it, and don’t pass up a lovingly baked cookie!
Preparation:
To cook:
Level: Easy
Serves: 16
Ingredients
- ¾ cups Unsalted pasture butter, divided
- 1-½ cup Plus 1 tbsp whole wheat pastry flour
- 1 teaspoon Baking soda
- ¾ teaspoons Sea salt
- ½ teaspoon Ground cinnamon
- ⅔ cups Dark chocolate chips, plus extra for topping
- 1 cup Dark brown sugar (packaged)
- 1 whole Large pastured egg, room temperature
- 2 teaspoons Vanilla extract
Preparation
Brown the butter. In a small skillet or saucepan, slowly heat 1 stick (½ cup) of butter over medium heat and let it melt completely. While it melts, chop the remaining ½ stick (¼ cup) of butter into small cubes. Reduce the heat to low and stir in the butter, scraping the sides of the pan to reincorporate all the butter. Watch the butter change from yellow to light gold to amber, and foam may appear. Keep stirring until you see small brown specks on the bottom of the pan. Turn off the heat completely, remove the pan from the heat and stir in the cubed butter. Set it aside and let it cool to room temperature.
Mix the dry ingredients in a small bowl: flour, baking soda, sea salt and cinnamon. Stir in chocolate chips and set aside.
When the butter has cooled, combine the wet ingredients. In a large bowl, whisk butter, sugar, egg and vanilla extract until smooth. Working in batches, add the dry ingredients to the wet ingredients and mix after each addition until all the dry ingredients are incorporated. Cover the bowl tightly with a lid or plastic wrap and refrigerate for 20 minutes, or until slightly firm.
Line a baking sheet with parchment paper. Using a 2-ounce cookie scoop, scoop portions of dough onto the baking sheet and cover with plastic wrap (reuse what you used before!). Refrigerate again for 40 minutes.
When you’re ready to bake, preheat the oven to 350ºF. Space the cookies 2 inches apart between each serving on the baking sheet. Transfer remaining batter to resealable bag or airtight container until ready to cook.
Bake for 9 minutes, then remove from oven and place a few more chocolate chips on each cookie, then return to oven for 1-2 more minutes. The edges should be golden and the centers gooey. Let them cool completely on the baking sheet – that’s where they finish cooking, so don’t remove them until they’ve cooled!
Serve immediately and store leftover in an airtight container at room temperature for up to 2 weeks. Leftover dough can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 12 months. Enjoy!
