I hate calling out recipes as the xyz or worse, the ultimate xyz. I’m horribly fickle when it comes to food and recipes in general – always tweaking, searching, changing. I’d like to think I’m less fickle in life outside the kitchen, but recent antics have proved this may not be the case.
But, all that aside, the cookies here have something serious going on. So serious in fact, that my neighbors have demanded the recipe. (You know you live somewhere amazing, when you can bring up brown butter, and sugar ratios, and cocoa mass percents, and people not only know what you’re talking about, but are actually interested.) Not your average butter-sugar-flour recipe, here dark muscovado sugar anchors, demerara sugar gives bite, and brown butter toasted oats round things out. Add in some flakes of the best bittersweet chocolate you can muster, and prepare to be impressed.
One Year Ago: Rhubarb & Blueberry Buckle.
Two Years Ago: Ricotta Gnocchi with Morels, Peas, and Baby Turnips.
Chocolate Chip Cookies with Brown Butter Toasted Oats & Muscovado Sugar
aka Holy Grail Cookies
Adapted from my new friend, Brooke – the only tiny change I made was to scale back the demerara sugar a hair. The original recipe calls for 1 full cup, or about 8 oz.
- 1 ¼ cups, 4 oz rolled oats
- 8 oz, 2 sticks unsalted butter, slightly softened
- 1 cup, 8 ½ oz firmly packed dark muscovado sugar
- 3/4 cup, 6 oz demerara sugar
- 1 tsp good vanilla extract
- 1 large egg
- 1 ½ cups plus 2 tablespoons, 8 oz all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 8 oz good bittersweet chocolate, finely chopped
Begin by pulsing the oats in a food processor 15-20 seconds until broken up, but not completely pulverized.
Next, set a medium skillet over medium heat and melt 2oz (4 tbsp) of the butter. Once the butter melts, watch it carefully – it will bubble, then go quiet, and take on some color. Remove from the heat once it begins to smell nutty. Add the broken down oats and cook, stirring constantly, for about 2 minutes, until lightly toasted. Transfer to a sheet pan to cool.
Next, cream together the remaining butter and the muscovado sugar using a stand mixer, electric beaters, or a vigorous turn of a wooden spoon. Add the demerara sugar and vanilla and mix to incorporate. Beat in the egg.
Meanwhile, sift together the flour, baking soda, and salt. Add this, along with the toasted oats, to the butter mixture and mix until well combined. Fold in the chopped chocolate. Cover the dough and refrigerate 30 minutes.
Preheat the oven to 350 degrees. Drop cookies by rounded teaspoonfuls onto sheetpans lined with parchment paper or sil pats. Space at least 2 inches apart. Bake 8-11 minutes, rotating half way. 8 minutes = softer cookies, 11 minutes = crisper cookies. Cool on wire racks. Eat! Enjoy! Pack in zip top bag, if you must.