Hey everyone! Welcome back to A Common Kitchen. I am currently in California enjoying a long needed vacation. Work has been really crazy for me this year because there has been crazy overtime and I just recently started to die down. My life in general has been very busy with both work and the blog. We also recently got in a car accident (one and a half weeks before our trip!) and so it has been stressful dealing with all that goes into that.
Anyways, I have been looking forward to visiting California since our previous trip there last year. This time around will be filled with more food destinations as I have been listening to various podcasts and reading on various websites on all the best spots that LA has to offer. I am hoping to visit Porto's (the best bakery I have ever been to) and the new Milk Bar location. I also wanted to go to Osteria Mozza and Majordomo but I don't know if we will have time to visit all of the spots that I want to. We love going to the beach since we don't get to go very often (Utah is not famous for its beaches). We also will be visiting a couple art museums in LA and that is probably what I am most excited about.
I am going to keep this weeks post short and sweet so I can enjoy California in it's entirety. I didn't want to slack off completely and not post a recipe so this week I am sharing one of my favorite cookie recipes of all time (I swear I say that with every cookie recipe I post but hey, I love cookies).
This week I am sharing my recipe for Brown Butter Rye Chocolate Chip Cookies. These cookies are unique because they use toasted rye flour. It is very similar to whole wheat flour but has better flavor in my opinion. It adds depth to the cookies and makes them more interesting. Toasting the rye flour adds even more depth to it and makes it nutty and toasty. It's really easy to toast flour and takes less than 10 minutes to do so I highly recommend taking the time to do it. Also, who doesn't love brown butter? I love all kinds of butter but taking the extra time to brown it really is worth it. It transforms plain butter into a nutty, toasty, buttery heavenly thing. Just brown your butter. Always. The combination of brown butter, toasted rye flour, and dark chocolate chips is just a recipe for the best cookie.
I made these cookies for Christmas gifts last year and everyone loved them! Anytime I make a 'thank you' gift for someone, these cookies are it. I find that everyone tries to figure out what they are tasting within the cookies that is so good and when I tell them that it is the rye flour they are surprised! Most people have never used rye flour or even had a baked good with rye in it. It's such an interesting flavor to add to cookies and so far no one has disliked them. These cookies are always a hit and I hope you like them too!
Thanks for visiting A Common Kitchen this week everyone. I can't wait to get back into my kitchen and start baking again but for now I will enjoy the warm weather and beaches in California. If you try this recipe or any others from the blog please comment or share your photos with my on social media. I'd love to talk to everyone! Xx
Brown Butter Rye Chocolate Chip Cookies
Makes about 24 Cookies
16 Tablespoons (2 sticks) Butter
1 Cup Brown Sugar
1/2 Cup White Sugar
2 Large Eggs
1 1/2 Teaspoons Vanilla Extract
1 Tablespoon Molasses
1 Cup Rye Flour
1 1/4 Cup All Purpose Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt, plus more for sprinkling on top
8 Ounces Good Quality Dark Chocolate, roughly chopped *see note
Make the Brown Butter:
In a medium-sized saucepan, add the butter and turn the heat to medium. Cook, swirling the pan occasionally. The butter will start to spatter as the water starts to evaporate. Keep cooking until the butter turns a deep amber color and smells toasty and nutty, about 7-8 minutes.
Transfer the butter to a bowl and let cool completely to room temperature. If you're in a rush, place the brown butter in the fridge for 5-10 minutes.
Make the Cookies:
In a large skillet, add the rye flour and turn the heat to medium. Toast the rye flour, stirring constantly so it doesn't burn, until the rye flour starts to turn a light golden brown color and smells nutty, about 5-7 minutes. Transfer the flour to a bowl and let cool completely-- you don't want to use hot flour or else it will burn/melt your other ingredients.
Preheat oven to 350ºf and line two large baking sheets with parchment paper.
In a bowl, whisk together the rye flour, all purpose flour, baking soda, and salt until evenly combined.
In the bowl of a stand mixer fitted with the paddle attachment, add the brown butter, brown sugar, and white sugar. Beat the mixture on medium-high until light and fluffy, about five minutes. Add in the eggs, one at a time, mixing well in between each. Add the vanilla and molasses and mix again until combined. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
Add all of the dry ingredients and turn the mixer speed to low and mix just until the dry ingredients are incorporated. Stop the mixer and add the chocolate chunks and mix low just until combined.
Use an ice cream scoop or spoon to portion out 1 tablespoon balls of dough on the parchment paper lined baking sheet about two inches apart.
Bake the cookies for 8-10 minutes. Once done baking, transfer the cookies to a wire cooling rack to cool down.
The cookies can be kept at room temperature in an airtight container for up to 3 days. If you want to freeze the dough you can pop the baking tray with the uncooked balls of cookie dough (in step 5) into the freezer and freeze until solid. Transfer the frozen balls of dough to a large ziplock bag or airtight container and freeze for up to 3 months. You can bake the cookies directly from the freezer, just add 1-2 minutes to their baking time.
*Use a good quality chocolate bar, such as a Ghirardelli 65-73% bar. I always use barred chocolate because there are a lot of stabilizers and emulsifiers in chocolate chips and I like my chocolate to be extra gooey in my cookies. If you don't want to use barred chocolate you certainly can use chocolate chips just use good quality ones!