Brown Butter "Crispy" Chocolate Chip Cookies & December's Give-Away Apron

Some people like their chocolate chip cookies soft and gooey, but I'm weird and love thin and crispy! I don't think it matters what side you're on, but I will say, these are darn good and worth a try.  Maybe it will be a mind changer!

I actually baked these with the intention of getting them up on the blog for the feast of St. Nicholas--December 6th; a day we like to honor in our home.  However, in spite of good intentions, it never happened.  I have a collection of Father Christmases (aka St. Nicholas) and have always celebrated this particular day with high regard.  His reputation as a bringer of gifts is known world-wide. In Europe, especially Germany and Poland, boys dress as bishops begging alms for the poor.  In the Ukraine, children wait for St. Nicholas to come and put a present under their pillows...provided they have been good.  In the Netherlands, Dutch children put out a clog filled with hay and a carrot for Sinterklaas' horse.  In the United States, one custom associated with Saint Nicholas Day is children leaving their shoes in the foyer in hopes that he will place some coins on the soles...typical of our Capitalism values:-)!

Brown Butter Crispy Chocolate Chip Cookies
14 T (1 stick + 6T) unsalted butter, browned
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 extra large egg + 1 large egg yolk
2 tsp. vanilla extract
1/3 cup room temperature water
1 cup + 2T King Arthur all-purpose flour (plain flour)
3/4 tsp. Kosher salt
1/4 tsp. baking soda
2 cups semisweet or bittersweet chocolate chips

In a medium saucepan, heat butter over medium heat until he foams and browns...about 7 - 9 minutes.

Pour butter into a heat-proof dish and allow to cool slightly.  Place in the refrigerator to firm up again.

In a stand mixer, fitted with a paddle attachment, cream the butter and both sugars until light and fluffy.  Scrape down the sides of the bowl with a rubber spatula.  Add the egg, egg yolk, and vanilla and mix well. Remove the bowl from the stand mixer and add the dry ingredients and chips.  Stir until well incorporated.

Transfer the dough to parchment paper and wrap.  Chill for 30 minutes in the freezer.

Preheat oven to 325F-degrees and line two baking sheets with parchment paper.  Scoop up about 1 1/2T dough and place on the parchment line baking sheet, spacing them about 3 inches apart.  Squish them either by pressing your palm, flat bottom of a glass, or dough tamper as I did. Flatten to about 1/4-inch thick.

Bake for 14-16 minutes or until the cookies are kinda dark golden brown.  Let cool on the baking sheet for 15 minutes, then transfer to a rack to cool completely.

Enjoy!

This month's apron is brightly colored and full of the holiday spirit.  If you would like to win this apron, comment on any posts this month and you could be wearing this lovely apron!