Maria Dixon Lichty (BS ’04) and her husband, Josh, catered their own wedding. A Mediterranean buffet greeted their guests, but that was just a stop on the way to the dessert table, where brownies, tarts, and candies abounded. But the star of the show was dozens of delectable cookies. “Cookies are my all-time favorite dessert,” Lichty says. “They’re my favorite thing to make, bake, eat, and share.” She finds inspiration for cookie recipes everywhere, from ice cream flavors to Halloween candy. Lichty started a blog, Two Peas & Their Pod (twopeasandtheirpod.com), after wedding guests asked for her recipes. There she now shares recipes for everything from appetizers to desserts. Here’s a sneak peek at her new cookbook, Let’s Eat Cookies, with this fun twist on a classic recipe.
Brown Butter Chocolate Chip Cookies
The browned butter in this recipe adds a depth of flavor that is sure to make it a crowd-pleaser.
1 c. unsalted butter, cut into tablespoons
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. sea salt
1 1/4 c. light brown sugar, packed
1/2 c. granulated sugar
1 large egg
2 egg yolks
1 Tbsp. pure vanilla extract
1 1/4 c. chocolate chunks or chips (dark, semi-sweet, or milk chocolate)
Flaky sea salt, for sprinkling on cookies
Place butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, browns, and smells nutty (this will take about five to seven minutes). Scrape browned butter into a stand mixer bowl. Let cool to room temperature.
In a medium bowl, whisk together flour, baking soda, and salt.
In the stand mixer bowl combine browned butter, brown sugar, and granulated sugar. With beater blade, mix until well combined. Add egg, egg yolks, and vanilla. Mix until smooth. Add the dry ingredients. Mix on low until just combined. Don’t overmix. Stir in chocolate chunks. Wrap dough in plastic wrap and chill for at least two hours (but not more than 48 hours).
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Scoop dough into 2 Tbsp. balls and place on baking sheet. Leave about 2 inches of space between each cookie. Bake 10–14 minutes or until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt. Let cookies cool on baking sheet for five minutes.
