browned butter salty triple chocolate chip cookies (or, it takes a family to make a dessert)

tonight jacob, his mama carol and i made cookies. afterwards, they decided to dictate to me the recipe. what follows is a verbatim recounting of how to make these bad biddies.

things of note: 1) yes, this was taken on my phone late at night. 2) yes, those are grease patches on the wood beneath the cookies. 3) yes, that was the fourth of a series of cookies i ate while taking this one phone shot.

things of note: 1) yes, this was taken on my phone late at night. 2) yes, those are grease patches on the wood beneath the cookies. 3) yes, that was the fourth of a series of cookies i ate while taking this one phone shot.

(also, when you are moving back home to your husband's hometown-- indeed, to his backyard-- and are currently sleeping on his twin bed from high school, staring up at posters for animaniacs, jurassic park, and ranger rick centerfold wolves, you probably should have a belly full of ooey, gooey, decadent cookies. eat two of these salty mamas right away and call me in the morning.)

browned butter salty triple chocolate chip cookies (as set forth by jacob)

first, start when you are a little tired after an enormous feast dinner with family.
then, go to your tried and true first recipe you ever learned (from the back of the chocolate chip cookie bag.) and over the last twenty years you have modified and improved this recipe, bringing forth the perfect cookie.

get 2 sticks of butter. brown those bad boys on the stove-- great tutorial of how to do that here.

carol: i use unsalted butter.
jacob: i use salted. and i also add salt. deal with it.

1 cup white sugar
1/2 cup (heaping) brown sugar
(the brown sugar should be a packed half cup, but i am too lazy to pack these days so i just do a heaping half cup)

once the butter is good and browned (carol: a looooong while.) (jacob: make sure you stir so it doesn't burn.) then you pour the butter over the sugar and mix. (this melts all lumps in the sugar- added bonus.)

because the butter was so hot, it is now too hot to add eggs. let it all cool until you can touch the bottom of the bowl with your bare hand.

then, add 2 teaspoons to a full 1 tablespoon (jacob says more is always more), and then stir in 2 eggs. if you can, get those eggs at village farm in freedom, maine. these are the best eggs in the world. if you include these eggs in your batter, it is considered a health food. if not, so be it. if you cannot obtain the eggs from village farm, do your best.

get one teaspoon of baking soda. (the stuff in the box. arm and hammer. not the other stuff in the cylinder.) mix that with 1 teaspoon of salt (if it's unsalted butter) or scant salt (if salted butter) and add that in to 2 1/3 cup flour (almost 2 and 1/2 cup flour.)

stir together these dry ingredients. then, mix the flour stuff in with the butter, sugar, vanilla. add in chocolate chips.

(carol: we started out with two full cups, half dark and milk chocolate, half white. by the time we added the chips in, we had lost half a cup.)
(jacob: was it julia child who said to start with a cup of wine, and reduce by drinking the cup of wine by half?)

then, make BIG cookie dough balls. bigger than a ping pong ball. maybe golf ball sized. put them on a greased pan. then press down on them to make them flatter. (jacob: a trick i taught my wife. grace: i taught him everything he knows.)

don't forget to eat as much dough as possible.

then, bake at 350 degrees for about ten minutes. pull them out the INSTANT before they change color on the edges.

then, spend a lot of time photographing them (or not, as the case may be) and talking about how good you are at making cookies. make sure there are plenty of people around to appreciate your good hard work.