I'm in MN State Fair baking frenzy mode now. Anna from Cookie Madness turned me on to her browned butter pecan pie a couple of years ago. I have to say it is the best pecan pie I have ever tasted. Not just me, but everyone who tried it said it was the best pecan pie they ever tasted. For those of you who don't know what Browned Butter is and how to make it, see this excellent Allrecipes site: Browned Butter It adds a nutty, toffee-like flavor to the dough. I got to thinking about browned butter when thinking about what could be a State Fair chocolate chip cookie ribbon-winning recipe. There are a few browned butter recipes out there that are similar. Seeing as I just could not help myself, I tinkered around with a few regular and browned butter chocolate chip cookie recipes and came up with what I am going to enter into the state fair this year. For the regular contests the recipe does not need to be your own, but it does need to be made from scratch. I will show you pictures, but I am not going to give out my secret recipe yet! I will tell you it is a combination of white and brown sugar, all-purpose and bread flour, and you guessed it: Browned Butter. I still can't figure out how to make my cookies come out round each time. Dana has a good idea on her blog Dana Treat. I will have to try rolling the dough into logs, refrigerating it, and then slicing it next time. I do not have a cookie scoop, but I am considering investing in one. If anyone has opinions about good scoops, please, please let me know!
Here is a picture of the browned butter cookies with the dough only refrigerated for 1 hour--2 hours didn't make a difference. refrigerating overnight produced thicker cookies.