Today, I’ll be giving out the recipe for brown butter chocolate chip cookies. Sounds yummy, right? I know.
I know how it feels to have an incomplete or incorrect recipe. I’ve been there countless times. And it hurts a lot
It sucks when you are half way through your baking only for you to realize you don’t have enough ingredients or information about what you are doing.
As a beginner, I made a lot of mistakes. After checking recipes online, without complete knowledge, and right measuring tools, the result is always disastrous.
I’ll think the recipe is wrong and then try another.
It was after I enrolled properly in a baking class, I knew I was the wrong one all this while. I used the wrong measurements. And didn’t have enough ingredients.
To avoid stories that touch the heart, research widely on what you are about to embark on. Get the right ingredients and correct measuring tools. When you have this, you’ve solved one of your baking problems.
Next thing is to follow your recipes strictly. If the recipe states four cups of sugar, use it, don’t add or subtract. Follow your recipe strictly.
What do we now need for our brown butter chocolate chip cookies? Chill. Below is the right recipe to use.
1 cup unsalted butter( 226 grams)
½ cup granulated sugar (100 grams)
1 cup packed light or darkbrown sugar (215 grams)
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (300 grams)
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolatec chips(450 grams)
Coarse salt, for sprinkling.
Read and digest the recipe well, to avoid making mistakes. Make sure you have all your ingredients ready before you start working on your cookies. Now, let’s proceed to how to make our cookies a reality.
To start with, in a medium saucepan over low heat, melt the butter.
Once melted, continue to cook until it turns golden brown.
Don’t let your butter turn to burnt offering, watch it carefully and take note of the time.
Swirl the pan occasionally if needed so that it browns evenly.
Watch it fairly closely, as it can go from brown to burned
quickly. When the color has turned golden, small flecks
speckle the butter, and it has a nutty aroma, remove from heat and pour into a shallow dish. Set aside.
Next, chill in the fridge until browned butter becomes solid. You
want it to be soft, but not melted. If it cools too hard, let it come back to room temperature before using.
Before putting anything into your oven, it is necessary to preheat. Preheat oven to 375°F and line a pan with parchment or brown paper. We don’t want to eat burnt cookies.
In a separate bowl, Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy,about 4 minutes.
Add the eggs one at a time, mixing aftere each.
Add the vanilla extract.
In another separate bowl, combine your dry ingredients (flour, baking soda, andl Salt.
Add to the wet ingredients and mix until well combined.
Add the chocolate chips and mix until incorporated.
Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Sprinkle with coarsel Salt if desired.
Bake until golden brown, 10-12 minutes.
Let cool for 5 minutes on the pan before removing to a wire rack to cool completely.
Lastly, Repeat with remaining cookie dough. Store cookies in ani Airtight container at room temperature.
Voila! Your yummy brown butter chocolate chip cookies is ready to be consumed, take with a chilled Yoghurt. Enjoy!