I told my dad that I wanted to bake something, and he recommended cookies. I asked what kind, and he showed me Claire Saffitz’s chocolate chip cookie video that was just uploaded last week, which you can watch here:
So chocolate chip cookies it was! Which is fine, because who doesn’t love them?
This recipe uses brown butter, which I have only used once before, and it was also in a chocolate chip cookie recipe! Honestly, making it is a bit time consuming, but it’s not difficult. I was nervous I’d mess it up or burn it since it was only my second time doing it, but I managed to nail it. It smells so good when it’s on the stove!
Not only does it use brown butter, it also uses dark and milk chocolate! I love a variety of chocolates in my sweets. Like ice cream that has dark, milk, and white chocolate chunks throughout.
The batter for these cookies was actually incredibly easy. Like I was shocked how quickly it came together, and how little effort it took! Besides browning the butter, it really only ten minutes to throw together in a stand mixer. The recipe calls for discs of chocolate, but I wasn’t really sure where to find those, so I just used half a bag of milk chocolate chips and then chopped up a 60% cacao Ghirardelli bar and threw them both in.
The dough turned out so perfect. Honestly, I always eat at least a bite of cookie dough before turning it into actual cookies, and let me tell you, this dough was amazing, Like obviously cookie dough is always delicious, but this dough was so good tasting, I could’ve eaten the whole bowl if it wouldn’t have (maybe) given me salmonella. Cookie dough always tastes better to me than actual cookies, so I almost didn’t even want to bake this dough, that’s how good it was.
But, I did bake them! And I kind of maybe burnt them. Like, all of them. Even though I timed all the batches differently. The video said 18-22 minutes, but I made them a little smaller than the size she did in the video, so I decreased the time to 17 minutes. And they came out way too dark. And hard.
So, next batch, same size, fifteen minutes. Still too dark. Still too crunchy.
Last try of the same size, twelve minutes. Almost exactly the same.
This is the twelve minute batch, and it’s so dark! I started to think it was because of the browned butter that they looked so dark, but the bottoms of them (and the other ones) were black, and they were too hard. I just couldn’t get them right.
So, I made them exactly the size she did in the video. I used a 1/4 cup and spaced them out as evenly as I could, then baked them for 13 minutes.
LOOK AT THESE!
Ugly AND burnt. Utter disappointments.
How could they all turn out so poorly when I’d adjusted the times? I get that I messed up the first three batches by making them smaller than what she did in the video, but I thought that the fourth batch would turn out, at least.
I totally goofed on these! I’m a little bummed out by it, because I really did want to chow down on some freshly baked chocolate chip cookies. But, I might just try again and bake them for way less time, and experiment with different sizes more.
Anyways, yeah, there’s my fail of the day. But at least I learned something!
What’s your favorite kind of cookie? Do you prefer dark or milk chocolate for your chocolate chip cookies? Let me know in the comments, and have a great day!