Pardon my absence. Things have been a bit crazy lately. This is the 9th day of Aussie’s first stint in Palmdale (which now ties with my choir tour for the longest time we’ve spent apart since March 2009). Work has been… oh god, let’s not talk about it. Choir has started. My a cappella group’s auditions are in full swing. I have just enough energy at night to fall on the couch and watch TV. I haven’t been baking…I’ve barely been feeding myself. I haven’t been thinking. It’s been… well… interesting.
Even though I haven’t really done anything new lately, I’ve been wanting to post about these “cookies” I’ve made a couple times. While the recipe claims they are the best chocolate chip cookies ever, I think of them more as faux biscotti — they are hard, crunchy, and best when soaked through with coffee. Mmm….
That reminds me : I’ve got two logs of dough for these in my freezer… I’m thinking it might be a faux biscotti kind of night!
Faux- Chocolate Chip Biscotti (aka Brown Butter Chocolate Chip Cookies, aka Best Chocolate Chip Cookies Ever?) adapted from Ales and Emily’s Travels.
Personally, I wouldn’t call them the best chocolate chip cookies ever — that title is reserved forever and ever for my mom’s special recipe — and, for me, they just aren’t sweet enough to be real cookies. But, that said, they are quite tasty as biscotti! I’m sure that, if you cooked them for a shorter amount of time (the recipe suggests anywhere between 18-22 minutes for various levels of crunchiness) they would be cookie-like, but there’s something nice about these not-too-sweet, perfect-with-coffee little bites. They take a lot of planning ahead (they rest in the fridge for 24-36 hours!!), but you can always make extra dough and freeze it for later to make it more worth your while.
1/2 cup browned butter, room temperature (the recipe suggests that you clarify — e.g. strain — the butter to remove the milk solids, but I didn’t)
1/2 cup raw sugar
1/3 cup packed brown sugar
1 egg, room temperature
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp Starbucks’ Via (or 1 tsp instant espresso, or 2 tsp instant coffee)
2 tbsp flaxseed (I can’t say I love the flavor of these, honestly, but I will continue to incorporate them. Yay omega-3s!)
7 oz dark chocolate (at least 60%!), chopped finely so that you get chunks and chocolate dust
Cream the browned butter and sugars together for five minutes until the sugar starts to dissolve. Add the egg and vanilla, and mix to incorporate.
Sift together the flour, baking soda, and salt. Add 1/4 cup at a time to the batter and mix, scraping down the sides as needed.
Add coffee, flaxseed, and chocolate, mixing until just combined.
Shape cookies into a three long rectangles, each no more than 2.5″ inches wide and .75 inches tall (check out the original recipe for a photo and more specific instructions). Wrap in plastic wrap and smooth out. Refrigerate for 24-36 hours.
When the cookies are done refrigerating, preheat the oven to 350F. Slice the log into fairly thin cookies and put on an ungreased cookie sheet. Cook for about 22 minutes to get biscotti-like texture, but the original recipe suggests 18-2o for soft cookies and 22-25 for crisp cookies. Allow to cool a bit on pan, then cool completely on wire rack.
Wait… don’t eat them yet! Wait until you have some coffee to dunk them in. You’ll see what I mean!