Some girls go to sleep at night figuring out what they will wear the next day, accessorizing their outfit in their mind. I was never good at accessorizing….so I sometimes go to sleep trying to figure out what I’ll be making the next day. And last night I decided that I would try making another chocolate chip cookie recipe and chicken dumpling soup.
There’s always people claiming that their cookie recipe is the “best” and they’ve finally found the secret! How many “best” chocolate chip cookie recipes are there? And personally, I don’t believe there is a perfect chocolate chip cookie recipe. Some like there’s with milk chocolate chips, others with semi. Others enjoy a softer cake crumb while other might prefer crunchy, chewy, or harder on the edges & a chewy middle. It’s really a personal preference.
And since all my recent brown-butter recipes have been turning out pretty darn good, why not make chocochip cookies with brown butter? The results: Amazing. I believe these have replaced my NY Times recipe, as my favorite recipe. I do, although, want to try using different chips. I might be making another batch tomorrow seeing they were a big hit today.
Brown-Butter Chocolate Chip Cookies (adapted from Cook’s Illustrated)
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 1/4 sticks butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 teaspoon kosher salt
1/4 cup apple sauce
1 large egg, plus 1 egg yolk
1 cup semisweet chocolate chips
Preheat oven to 375 F. Melt the butter in a sauce pan and heat for about 10 min, until butter has turned golden-brown. Stir frequently to ensure the butter doesn’t burn. Once the butter has browned, combine it in a mixing bowl with the sugars, apple sauce and salt. Whisk in the egg + egg yolk for about 30 sec. Let it rest 3 min. Whisk again for 30 sec, rest 3 min. Repeat this process a total of 4 times. This will result in a smooth, glossy mixture. Stir in the flour and baking soda till combined. Add in the chocolate chips and stir till evenly distributed. Place in fridge covered with plastic wrap for about 10 min. Make dough balls and place on baking sheet. Bake for about 10-14 min. Once they’re done, cool on a cooling rack.
When I run across a certain thing multiple times, I feel like it’s the worlds way of telling me something. And that is how I came about to making Chicken Dumpling Soup. I kept seeing it everywhere and last night I was imagining sinking my teeth into a soft yummy dumpling. So I just had to make it. It was hard to find a decent recipe so I was left to figure out how to fill in the blanks. This is a nice soup that has your veges, protein & starch, making it a nice filling meal.
Chicken Dumpling Soup (some help came from here)
2 tbs butter
~1/2 cup chopped carrots, celery, mushrooms each
1/4 tsp dried tarragon
handful of chopped parsley
5-6 whole peppercorn & cloves, each
6 pieces of chicken, cleaned & washed
1/4 cup frozen peas