The Best Whatever Cookie
OK, now you are probably wondering, what is a "whatever cookie"?
Well, the original recipe that my daughter found on the internet was called a "chipless chocolate chip cookie". And, as you guessed it, it is simply a cookie, with nothing in it, no chips of anything... but so delicious!!!!
My daughter Elisa, had the great idea, to add some easter mini eggs in some of them! And so I thought this would be a great recipe to share for Easter, or for any time!
So I call it the "whatever cookie", because it is great with nothing in it, just soft, chewy, lightly crispy on the edges, even better just warm... but you also choose to add whatever type of "chips" in it!
You know what is the secret to those cookies, why a chipless cookie would be so good? It is all thanks to the brown butter! If you really want and extraordinary cookies, don't skip making your brown butter! See the video tutorial here.
I always make a pound of brown butter at the time, because, since it's a process, mind as well make more at once. It keeps for a few weeks in the fridge, just like regular butter, and you can also freeze it! Try cooking your fish, steak, green veggies or starchy veggies with it, it's so delicious!
You can of course make this recipe with regular butter, but you will be missing on the delicious caramelized nutty flavor from the brown butter!
Although this is not our picture (we eat them too fast and were not thinking we would blog about it!) the cookies will look similar to the one in the picture.
Have fun with this recipe and let me know how you like them cookies!
The Best Whatever Cookie
- 3/4 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
1 tablespoon vanilla extract or vanilla paste
- 1 3/4 cup all purpose flour
- 3/4 teaspoon baking soda
1 teaspoon sea salt
coarse salt for sprinkling (optional)
chocolate chips or mini easter eggs (optional)
In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.
Add the mini easter eggs, chocolate chips, nuts, whatever you want! and stir just until combined, or leave as is!
Refrigerate the cookie dough for at least a half hour, or overnight.
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Sprinkle coarse salt on the cookie dough (optional). Bake for about 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
let the cookies cool down, they will flatten when cooling, this is normal. Enjoy warm or at room temperature!