Saturday, March 30, 2013

The love you bake

If you follow me on Instagram, you may have seen what I can only describe as the creation of a woman on a mission.


If you want your cookies to turn out *exactly* like mine, you need some equipment. The initial cost outset of these is a little daunting, but I PROMISE it will be worth it.

I do three sheets of cookies at a time because my AMAZING oven has an incredible convection bake feature. (I read the manual.) Even doing them one sheet at a time will yield incredible results.

Equipment list:
- Pyrex Cookie Sheets (You can use any cookie sheets you like, but I LOVE these ones.)
- Size 16 scoop. (It's roughly 1/4 cup per scoop.)
- Silpat, or or other non-stick silicone baking mat

Embedded Recipe Image (Unsupported on IE 7 and earlier)
Browned butter chocolate chip cookies with a Nutella swirl and sea salt


  1. 4 1/2 cups all-purpose flour
  2. 2 teaspoons baking soda
  3. 2 teaspoons salt
  4. 2 cups (1 lb) butter, browned
  5. 1 1/2 cups granulated sugar
  6. 1 1/2 cups packed brown sugar
  7. 2 teaspoons vanilla extract
  8. 4 large eggs
  9. 1/2 cup Nutella
  10. 3 cups semisweet chocolate chips
  11. Grey sea salt


  1. Brown butter in a medium-sized saucepan, where you can see the color change. Brown until the butter is fragrant and nutty, but not black. Immediately pour into a 2-cup glass/Pyrex measuring cup to cool.
  2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels
  3. Using a butter knife, gently swirl in the Nutella.
  4. Put the dough in the refridgerator for 30 minutes.
  5. Preheat oven to 350F, or 325F if you're convection baking 3 sheets at a time.
  6. Using a size 16 scoop , scoop 6 cookies per cookie sheet onto a silicon baking sheet (like a SilPat). Sprinkle each rounded mound LIGHTLY with Sea Salt.
  7. BAKE for 11 to 15 minutes or until golden brown at the edges. Allow to cool on baking sheets.
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Any leftover dough gets scooped onto wax paper on a cookie sheet, goes in the freezer overnight, then gets put into a ziplock bag with baking directions written on it in Sharpie.

(If you go this route, let them thaw for 1 - 1 1/2 hours before you bake them for best results. Or you can do what KidBrother Sam does and eat them as cookiesicles.)

Because in the end, the love you make is equal to the stuff you bake. Right?

**EDITED TO ADD: forgotten chocolate chips and a Pinterest-friendly photo, should you be inclined to pin.


  1. I don't wee chocolate chips in the ingredients list -- maybe omitted accidentally?

  2. These would be awesome as moon pies!!

  3. I totally made these yesterday! Fabulous! I don't think I will ever make another batch of cookies without browning butter first.

    I had to laugh, while these were baking I was watching the grosgrain tutorial and sewing that in! A very knitmore afternoon!


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