Need a little something to chase away those back-to-school/end-of-summer blues? Look to the cookie. The chocolate chip cookie at The Stones Common House & Kitchen, specifically. Chef Stephanie Finigian shares her recipe for the classic mood-boosting treat which is generally served in skillet form at the Stoneham restaurant but also makes a great scooped cookie, too. Her secret ingredient is brown butter which adds a nutty, toasted element, and she encourages getting creative by using a mix of milk, dark and white chocolate chunks or even pieces of candy.
- 1/3 pound brown butter
- 2/3 pound soft butter
- 9 ounces white sugar
- 9 ounces dark brown sugar
- 4 eggs
- 2 teaspoon baking soda
- 1 1/2 pounds all purpose flour
- 2 teaspoon sea salt
- 2 teaspoon vanilla
- 1 teaspoon espresso powder or 1 tablespoon concentrated brewed coffee, cold
- 12 ounces mixed chocolates
- Preheat the oven to 350 Fahrenheit, 325 if using a convection oven.
- In a bowl, cream together the butters and sugars. It is important that this mixture is homogenous, and it should look fluffy and slightly lighter in color as it is mixed.
- Add the eggs, one at a time, as well as the vanilla, salt, and espresso powder. Mix until thoroughly combined.
- Finally, add the flour, baking soda, and chocolates into the bowl with everything else. It is important not to overwork the dough at this time, so mix it until it is just combined.
- Allow your dough to chill for about half an hour before scooping and baking for 8-10 minutes. They should look a bit underbaked when they first come out of the oven, but let them set for about 10 minutes and they’ll be perfectly soft and chewy.