So I was going to share a salad dressing recipe with you today.
But…then I went through the photos of these crazy cookies that I baked last week, and decided the dressing could wait.
Tell me, when was the last time you tasted a brown-butter doubly delicious crazy cookie?
That’s why you should keep reading.
These cookies are seriously amazing. I hope I don’t say that about every cookie I bake, because this time I really mean it. Like, really really.
They taste incredible. INCREDIBLE! Especially fresh from the oven, but it’s not like I would know about that from personal experience or anything.
The secret is the brown butter. If you’ve browned butter before, you know that the smell alone is basically magical. And that means that whatever you add it to gets that magic. Put it on butternut squash… put it in pie crust…and definitely put it in your cookie batter.
Oh, and there’s another secret: This cookie is really two cookies in one bite (as you may have gathered from the photos). And they flop all over each other. They will make you laugh with delight.
Or maybe that’s just me. Um, anyone else laugh at their cookies?
Normally, I most love my cookies when they come out perfectly uniform. There’s something so satisfying in that.
But these? I think I love them even more, and it’s because I never know what they’ll look like when I pull them out of the oven.
I’m pretty sure they dance in there.
Because I think these cookies are hilarious, they’re going to star (in two varieties) in our mishloach manot this year. (Shhh, don’t tell my neighbors.)
Eight batches of brown-butter doubly delicious crazy cookies, coming riiiiiiiiiiiiiiiiiiiiight up.
Adapted from How Sweet It Is
Yield: 24 cookies
- 6 Tbsp unsalted butter (do not replace with margarine!)
- ¾ cup brown sugar
- ¼ cup sugar
- 6 Tbsp canola oil
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- 1¾ cups whole wheat flour
- ½ tsp baking soda
- 2 pinches of salt
- ¼ cup unsweetened cocoa powder
- 1¼ cups chocolate chips
1. Preheat oven to 325 F/ 160 C. Line a baking sheet with parchment paper and set aside.
2. Heat a saucepan over medium-low heat and add butter. To brown the butter, whisk (almost) constantly until brown bits appear on the bottom, then remove and let cool completely. (If it’s your first time, this is a nice primer.)
3. Once cool, pour into a large mixing bowl with sugars and whisk until completely smooth. Add the oil, egg and egg yolk, whisking until combined, then add in vanilla and mix one more time.
4. Separate the butter mixture into two bowls. If you have a kitchen scale, you can do this by weight. I poured the whole thing into a measuring cup and then poured half into each bowl.
5. In Bowl A, add 1 cup flour, ¼ teaspoon baking soda, and a pinch of salt, then mix until a dough forms, using your hands if necessary. Fold in half of the chocolate chips. Set aside. Now your chocolate chip cookie dough is ready.
6. In Bowl B, add the remaining ¾ cup of flour and ¼ teaspoon of baking soda, plus the cocoa powder and the other pinch of salt. Mix until a dough forms and fold in the remaining half of the chocolate chips. Now your double fudge cookie dough is ready.
7. Roll each dough into 12 balls (about an inch thick) so you end up with 24 total between the two doughs. As this photo illustrates, pull each ball apart into two more or less equal halves.
8. Now take one chocolate chip half and one double fudge half, and lightly press the smoother ends together, one on top of the other. The rough edges (which you see facing upwards in the photo above) should be facing outwards on the top and bottom. Place the now-doubled cookies on the baking sheet about 2 inches apart.
9. Bake 10-12 minutes, or until cookies are a little soft in the middle and golden around the edges. Let cool completely and taste soon afterwards for best flavor. (They’re still delicious a day or two later. Beyond that, I can’t say.)