Minnesota State Fair Chocolate Chip Cookies
These are good made as written or with a handful of toasted walnuts thrown in.
Servings 32
Cost 5
Ingredients
- 8 oz salted or unsalted butter (228 grams)
- 1 cup oat flour (100 grams)
- 1 ½ cups unbleached all-purpose flour*** (195 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt if using unsalted or ⅛ if using salted
- ¾ cup tightly packed light brown sugar (160 grams)
- ½ cup granulated sugar (90 grams)
- 2 teaspoons vanilla extract
- 2 large eggs (medium should work too)
- 2 cups chocolate chips
Instructions
- Brown the butter using your favorite method for browning butter. Remove from heat and let cool to room temperature and set. You can use the refrigerator to speed up the process, but don't let it get too firm.
- Whisk together the oat flour, flour, baking soda and salt.
- With an electric mixer, beat the cooled brown butter and sugar. Add the eggs one at a time, stopping to scrape the bowl. Beat in the vanilla.
- Add the flour mixture and stir until blended, then stir in the chocolate chips.
- Using a medium cookie scoop or a generously rounded tablespoon measure, scoop dough into balls and arrange on a plate or cookie sheet lined with plastic wrap. Chill the dough balls for an hour or overnight or until ready to bake. Chilling the dough was not in the MSF recipe, but I think the cookies taste better when made with dough that's been chilled.
- Preheat the oven to 350°F. Have ready two ungreased baking sheets or if you prefer, line with parchment.
- Set the dough balls 2 ½ inches apart on sheets.
- Bake the cookies for about 15 minutes, until they're golden brown.
Notes
If you don't have a scale, measure the flour with a lightly hand or spoon it into the cup and level. Don't pack too much in.