…of browned butter chocolate chip cookies.
They are grand. They are the creation of a blogger far more successful than I, Joy the Baker.
I feel like I have been hovering around a lot of success recently. It’s pretty neat. My fwife’s husband Eric Lundgren’s book, The Facades just came out and is getting a lot of attention. Rightfully so, I started reading it and am thrilled to find out that he is an amazing writer. Joel won the pie contest. A friend got a kick-ass new agent and manager. Another friend got a pilot. I’m also enjoying the recently published second cookbook by Greg Henry of Sippity Sup. I know we just met the once, Greg, but can I call you at least a blogger chum?
All these things happening around me.
It makes me happy. I have felt oddly calm recently. I can’t help but feeling like my time will come. Or should I say I will bring it to me?
The thing is, it occurred to me that I do not want to be the person who knows a lot of people. I would like to be A Person To Know. Not so much for my ego but because I love what I do and would like to do it better and more. I want to make my parents proud. And a little for the ego. I’ll be honest.
I feel like I make progress. I chip away, and year by year my auditions get to be of a higher caliber. I finally booked a national commercial this summer. Once in a blue moon I get paid to write. And so on. But I have soooooo much more to accomplish. Sometimes I feel like I have reasons beyond my control for why it takes so long.
It is all well and good to have legit excuses, but that does not change the fact that I am where I am, and I want to be better.
I don’t know why I am rambling like this and where I am going with it.
I should eat a cookie.
By the way, go on and get Joy’s cookbook. She deserves her success.
Brown Butter Chocolate Chip Cookies from Joy the Baker’s eponymous cookbook
1 cup + 1 Tbsp. butter
1 cup sugar
1 tsp. molasses
1 1/2 teaspoon vanilla extract
1/2 cup brown sugar
1 egg + 1 egg yolk
1 tsp. salt
1 tsp. baking soda
2 1/4 cups flour
Put 9 tablespoons of butter in a medium saucepan and heat over medium. It will sizzle and burble as it melts but fret not. Just swirl the pan periodically. Keep a close watch and as soon as it gets a nice caramel color take off the heat and pour into a bowl so it stops cooking. Those little bubbly browned bits on the bottom of the pan are delicious, be sure to scrape them out too. Let cool a bit.
In another bowl cream the other 8 Tbsp. of butter with the white sugar. Beat in vanilla and molasses. Beat in browned butter and brown sugar, then the egg and yolk. In another bowl whisk the flour, salt, and baking soda and then stir into rest, bit by bit. Then add in chocolate chips. Cover with plastic then out in the fridge about 30 or more minutes.
Preheat oven to 375. Grease a cookie sheet (I like to use the leftover butter on the wrapper of the butter I used). Make balls of dough and put on the sheet. You’ll probably need a couple sheets but I recommend baking them one at a time. Cook about 6 minutes, then rotate sheet front to back. Cook about another five, then check regularly until the are nicely browned but still soft. Cool five minutes on the heet before trying to remove them to rack to cool more. Or if hot chocolate is your thing (I only like it cold. Yeah, I know.) dig in.