Believe in yourself!
Most of you already know that last February I took a huge chance and submitted my chocolate chip cookie recipe to Bon Appétit's Reader's Week contest. April my recipe was published online alongside 4 other incredible recipes from BA readers. This was one of the coolest moments of my life! What I could never have predicted was just how much the world would fall in love with these cookies. Bon Appétit has shared my recipe across all their social media platforms repeatedly (almost weekly it seems) and then just before Christmas they requested my permission for it to be included in a bonus issue of their magazine that was being sent to subscribers for the holidays! Many of you have tagged RageBake in your cookie photos and I love you for it!
My copy of that magazine finally came in the mail today (things are slow when you live on an island) and I am over the moon excited! My recipe, and my name, are printed in Bon Appétit Magazine! It doesn't get much cooler than that! Not for a food nerd anyways. LOL. Seriously though, if ever you've questioned yourself, and what you're capable of, ignore it! I never believed that a recipe I created would ever be good enough to win a reader's week contest, let alone to win the hearts (and bellies) of food experts and cookie enthusiasts across the globe. But my sister and my husband both encouraged me to just go for it and look where it has taken me?! Bon Appétit's Most Popular Recipe of 2017!
Take that leap. Submit that recipe. Take that job. Go on that date. Whatever it is, you won't regret it!! Believe in yourself, the rest of us sure do!
Brown Butter Toffee Chocolate Chip Cookies
1 C / 227g unsalted butter
2 C / 250g all-purpose flour
1 tsp / 5g baking soda
3/4 tsp / 7g kosher salt
1 C / 220g packed brown sugar
1/3 C / 67g granulated sugar
2 eggs, room temperature
2 tsp vanilla extract
2 Skor bars chopped into 1/4" chunks (or 1/2 C / 80g Skor bits)
1 1/2 C / 285g dark chocolate chunks
Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Transfer brown butter to the bowl of a stand mixer fitted with a paddle attachment; let cool slightly.
Whisk flour, baking soda, and kosher salt in a medium bowl.
Add brown sugar and granulated sugar to cooled butter and beat on medium speed, scraping down sides of bowl, until incorporated, about 1 minute. Add eggs and vanilla and continue to beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat, scraping down sides and bottom of bowl, until just combined. Add Skor chunks and chocolate wafers and mix to combine with a spoon or spatula. Let sit at room temperature at least 30 minutes to hydrate flour; dough will look very loose but will thicken as it sits.
Arrange a rack in center of oven; preheat to 375°. Line a rimmed baking sheet with parchment paper. Using a 1.5 oz (#20) ice cream scoop, portion dough and transfer to prepared sheet, spacing about 3½" apart (alternatively, form dough into ping pong ball-sized pieces with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
Bake cookies until edges are golden brown and firm but centres are soft, 9–11 minutes (look for edged that are starting to firm up, and a gooey centre). Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.
Did you bake this recipe, or any others? I want to know! Comment bellow or tag #ragebake on Instagram!