I brown the butter for these cookies to add flavor and remove the water (although you can skip this step; see Make This Recipe Your Own, in Recipe Notes). Adding golden syrup or corn syrup helps to keep them moist and chewy. Golden syrup adds a delicious butterscotch element. Unbleached all-purpose flour gives a slightly chewier texture than bleached flour.
I also like to add walnuts, and lightly toasting them brings out the flavor. Since walnut skins are bitter tasting, removing as much skin as easily possible also removes any bitterness. If you like the slight bitterness, it’s okay to skip this step. I like my cookies crisp at the edges and moist and chewy on the inside, so I find it best to bake them just until the centers are still soft and then eat them while still warm from the oven.
MAKES TWENTY-TWO 2¾ INCH COOKIES
OVEN TEMPERATURE: 325°F/160°C for the walnuts; 350°F/175°C for the cookies
BAKING TIME: 7 minutes for the walnuts; 8 to 10 minutes for the cookies for each of two batches
BAKING EQUIPMENT: Two 15 by 12 inch cookie sheets, lined with parchment
MISE EN PLACE
• About 1 hour ahead, set the butter and egg on the counter at room temperature (65º to 75ºF/19º to 24ºC).
• CLARIFY AND BROWN THE BUTTER: Have ready by the cooktop a 1 cup glass measure with a spout.
• In a small heavy saucepan, on very low heat, melt the butter, stirring often with a silicone spatula. Raise the heat to low and boil, stirring constantly, until the milk solids on the spatula become a deep brown. Immediately pour the butter into the glass measure, scraping in the browned solids as well. Allow the browned butter to cool to room temperature, or no higher than 80ºF/27ºC.
• TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for about 7 minutes. Stir once or twice to ensure even toasting and prevent overbrowning. Turn the walnuts onto a dish towel and roll and rub them around to loosen the skins. Discard any loose skins (use a skewer for any large stuck-on skins) and let the nuts cool completely. Chop into coarse pieces.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• Into the bowl of a stand mixer, weigh or measure the egg.
—Rose Levy Beranbaum
ROSE’S CHOCOLATE CHIP COOKIES is excerpted from Rose’s Baking Basics © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.