Super Awesome Chocolate Chip Cookies. Make Them Now.

I want a corn dog.  It's State Fair time, which means fried foods of all kinds.  And delicious corn dogs.  At no other time in my life do I say "A corn dog is the only thing that will cure my hunger!" than at State Fair time.  I don't know if I'll get to go this year, but I do plan on going to the Peanut Festival in Dothan.  Oh, you didn't know Dothan, Alabama is the peanut capital?  Well it is, and they have a festival to celebrate the glorious creation that is the peanut.  And apparently the Corn Dog Man there makes the best corn dogs.  So there you go.  Or maybe I'll make my own?  That sounds like a project for another day.

Dessert Alert:  I made the best chocolate chips cookies of my life.  The edges were lightly crispy, the middle was chewy, and the chocolate was perfectly melty.  I died.  And then I came back to life and ate another one.  I wouldn't let Will hear the end of it.

Nom.  They were sweet but had a definite warmth and depth because I used brown butter, y'all.  It made all the difference.  I got the idea from the lovely Joy the Baker and modified a recipe I found in my Southern Living cookbook.

I mean, they're called Ultimate Chocolate Chip Cookies in the first place.  Add brown butter? Whoamygoodness.

Your standard ingredients:  All-purpose flour, dark brown sugar, butter, sugar, baking soda, salt, eggs, vanilla extract, and semi-sweet chocolate chips.

Brown the butter first.  I went ahead and used two sticks because I wasn't sure how much that would end up making.  I recommend using 1 stick + 6 tbs.  So basically almost two sticks.  Or if you're okay with having a little extra brown butter for using on, say, some leftover cornbread, more power to you.

Whisk together the flour, baking soda, and salt.

In a large bowl, mix the brown sugar and granulated sugar.  It'll help break up any big chunks of sugar you might have.  Beat the sugars together until they're well combined.

See that brown butter?  Super good stuff right there.  Pour off the extra so that you have 3/4 c to add to the sugar.  Add the butter to the sugars and beat until combined.

It'll look kind of grainy and super buttery.  It's supposed to.  Add your eggs one at a time.

Can you see the brown butter bits on the paddle?!  Love.  The mix should be pretty and smooth after the eggs have been mixed in.  If you're not afraid of raw eggs, sneak a little batter.  It'll have a distinct caramel flavor.  Try not to melt into the floor.

Add in the vanilla extract.

Add the flour mixture in a couple of phases.  Scrape down the sides and beat it until it's just combined.

Ooooeeeeee.  Good stuff.  

Stir in your chocolate chips and get ready to rock n roll!

Scoop tablespoon sized balls out and roll them a bit to get them in shape.  Set them about 2 inches apart on a parchment lined cookie sheet.  Bake 8-10 minutes in a 350º oven.

They don't spread much and keep a nice puffiness in the middle for a while.  Cool them on wire racks.  Or eat them warm.  They're so good warm.

This made a ton of cookies.  45 to be exact.  Did you know I prefer numbers to end in 5 or 0?  Weirdo.  My mom took some to school as a treat for one of her groups.  They're good for about 5 days, and after about 3 they're way awesome for dipping in milk.  They absorb the milk without falling apart.  Love.  

Speaking of love, I may be absent for a bit.  My sister should be going into labor any minute now.  I kid, except I'm not really kidding.  If things don't get going by Monday she'll be induced, and I'll have a wonderful distraction to take the place of things like kale chips and sloppy joes.  Both of which are in store.  I'll try to post those next week if I get a chance, but I might be busy nibbling on little baby toes.  That's not weird, right?  Eh, whatevs.  Eat a cookie.

Super Awesome Chocolate Chip Cookies (makes 45-60)

Adapted from Southern Living Cookbook

3/4 c unsalted butter, browned

3/4 c granulated sugar

3/4 c dark brown sugar, packed

2 large eggs

2 tsp vanilla extract

2 1/4 c + 2 tbs all-purpose flour

1 tsp baking soda

3/4 tsp salt

12 oz. semisweet chocolate chips (I recommend Ghiradelli)

• Preheat oven to 350º.  Line two cookie sheets with parchment paper.  Mix the brown sugar and granulated sugar in a large bowl.  Beat until combined.  Pour in brown butter and beat until combined.  Add eggs one at a time, blending until fully combined.  Stir in vanilla extract.
• In a medium bowl, whisk together flour, baking soda, and salt.  Add dry ingredients to wet ingredients in two stages, scraping down sides to incorporate all the flour.  When just combined, stir in chocolate chips.
• Scoop dough out with tablespoon and roll lightly into balls.  Place 2 inches apart on cookie sheets.  Bake 8-10 minutes.  Cool on wire racks.  Store in airtight container for up to 5 days.