Everybody loves a chocolate chip cookie! Every baker I know has their favorite recipe for these cookies. Since starting this blog, I’ve been baking much more than I have in the past and because chocolate chip cookies are my favorite, I decided it was time to start the quest for the best recipe. I’m proficient at putting my own spin on non-baked goods, but because baking is such a fine science, I didn’t want to reinvent the wheel. I spent the good part of a day reviewing recipes and the one that caught my eye was from one of the most trusted cooking resources available today.
Cook’s Illustrated’s chocolate chip cookie recipe instructs the baker to brown the butter in the process of making the cookies. When I read that part of the recipe I was sold! As it turns out, the browned butter gives these cookies an amazing richness that I’ve never tasted in another cookie. I respect the research that Cook’s Illustrated folks do and it’s always interesting to hear what and why something did or did not work in a recipe.
Since the Peanut Butter Mousse Filled Chocolate Cupcakes with Chocolate Ganache were such a hit, I decided to revive the mousse and create these sandwich cookies. I have to say I’m quite pleased with the result. Give this one a try and leave comments with your feedback.
- 1 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 3/4 cups packed dark brown sugar
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups semisweet chocolate chips
- 1 cup creamy peanut butter
- 8 oz cream cheese at room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1. Adjust oven rack to middle position and heat oven to 375 degrees.
- 2. Line 2 large (18- by 12-inch) baking sheets with parchment paper.
- 3. Whisk flour and baking soda together in medium bowl; set aside.
- 4. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes.
- 5. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.
- 6. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
- 7. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- 8. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
- 9. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.
- 10. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- 11. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.
- 12. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.
- 13. Divide dough into 24 to 26 portions, each about 2 tablespoons (or use #40 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 12 to 13 dough balls per sheet.
- 14. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 minutes, rotating baking sheet halfway through baking.
- 15. Transfer baking sheet to wire rack; cool cookies completely before serving.
- 1. Cream peanut butter and cream cheese together with a fork.
- 2. Blend in powdered sugar.
- 3. Beat heavy cream with electric mixer until you have stiff peaks.
- 4. Add vanilla extract to the whipped cream and blend.
- 5. Gently fold whipped cream into peanut butter mixture.
- 1. Fill a pastry bag fitted with a large tip with mousse.
- 2. Turn one cookie upside down and carefully pipe mousse onto the bottom of the cookie, starting around the edge and working your way to the middle.
- 3. Place another cookie on top.
- 4. Repeat with the remaining cookies.
- 5. If not eating immediately, store in the refrigerator. Bring to room temperature before eating.