Last Friday Onnika and I woke to sun beams streaming through our window. I have come to realize that this is a rare scene to wake to in Glasgow, Scotland; and when this does occur, you go outside and seize the day. And when I say seize the day, I mean take long enough to get out of the house that the sky ends up looking like this (see photo bellow); wander in the "general direction" until you find "that" museum everyone was talking about and spend hours exploring all of the interactive displays aimed at a younger audience; stuff your body with as much cake as possible while participating in a stereotypical English ritual; and weather a storm to see a wonderful new artist play at a really old super cool venue your parents used to go to only to miss all but 3 songs of the whole show. We did pretty good and I would give that day 10/10, including the much needed post-food nap that was taken after our visit to the Cup for an overwhelmingly cake and scone filled Afternoon tea.
I am definitely an Afternoon tea kind of girl. Give me a cup of breakfast tea, scones pilled high, and hot toastie sandwiches and I am completely content. And no shame there at all towards the scary amount of cake Onni and I were served. i don't know how this hasn't been regular ritual in my life until now, this is what I was made to do obviously. Onni had a chipotle, chicken, and chorizo toastie and me a turkey, brie, and cranberry chutney toastie. We both received one cupcakes with our afternoon tea selection, her vanilla cake and me a sticky toffee rendition; and both one of their warm plain scones and one white chocolate and cranderry scone filled with english clotted cream and jam (literally CANNOT HANDLE how obsessed I am with scones because of this amazing country), and to top it off a slice of walnut and coffee cake and a slice of carrot cake. Yes, of course we brought left overs home to "share" with our flat mates, per suggestion by waitress. We are not savages.
And as if this was the only treats in our lives, a whole batch of these cookies were still waiting for us at home in neat little tupperware containers. This was made out of celebration for my returning to a semi-healthy state after weeks of stuffy, phlegmy days and a round of antibiotics. They are adapted from the Vanilla Bean Blog's recipe that uses bourbon. We were craving peanut butter so added a hint of that instead, and we were out of bourbon.
Browned Butter Chocolate Chip Cookies with Flaked Sea Salt
things you'll need
large baking tray
large mixing bowl
for the cookie dough
1 3/4 cup (225 g) flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup (100 g) sugar
3/4 cup (165 g) dark brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla
1 tablespoon smooth peanut butter (optional)
1 large egg
1 large egg yolk
100g milk chocolate (chopped in chunks)
100g dark chocolate (chopped in chunks)
flaked Maldon sea salt
what to do
preheat oven to 375ºF/190ºC and adjust rack to middle position
line baking sheet with baking paper. then whisk flour and baking soda together in bowl and set aside. heat 10 tablespoons butter in the small sauce pan over medium-high heat until melted, about 2 minutes. continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. remove pan from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter and 1 tablespoon of peanut butter (optional) into hot butter until completely melted.
add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. using rubber spatula or wooden spoon, fold in flour mixture until just combined, about 1 minute. stir in chopped chocolate, giving dough final stir to ensure no flour at the bottom and sides remain.
let tray heat for 5 minutes in the oven before placing balls of the dough on the baking sheet and putting them in the oven; you only have to do this for the first round that goes in the tray will be hot when placing the next round of dough on to get baked. make sure to give the dough space to spread out. bake for 6-10 minutes depending on size (i went for 6 minutes as i like a chewier texture). then remove from oven and place on baking tray to cool before doing the next round. flake with sea salt and enjoy!
any remaining dough can be shaped into a log, wrapped in cling wrap and put in freezer. makes roughly 24 cookies depending on size.