Sometimes I question why I subscribe to the New York Times Cooking newsletter. They put out so many things that pique my interest. Each day images of food flood my inbox. Often these recipes spark memories from places I’ve lived and visited. Sometimes they simply inspire me to want to try something completely new. The NYT Brown Butter Chocolate Chip Cookies took me back to when I first learned to bake.
A few weeks ago, I saw a beautiful photo of a chocolate chip cookie as I skimmed one of the newsletters. It was a week where life is very full and time feels compressed – the kind of week that makes me want to bake something simple to make time slow down for a moment or two. When life feels rushed and scattered, I often find myself baking to pause (or procrastinate). Chocolate chip cookies are one of the first things I learned to bake from scratch on my own. I considered making my standby chocolate chip cookies from memory, but I really wanted to know if a cookie made with brown butter was truly more enchanting.
The verdict: These are gooey and delicious straight from the oven. I made them about half the size suggested and they took about the full 15 minutes to bake. They were beautiful to look at, and the suggestion to bang the pan on the counter is spot-on. Next time I will level them up with a pinch of flaky salt on top.
https://cooking.nytimes.com/recipes/1024108-brown-butter-chocolate-chip-cookies
