You can kind of see the deeper color of the butter...
Ready for the "setting up" in the fridge
Did I eat the whole other half...?! Oh, they're in the oven
Cookies, as far as the eye can see
Browned Butter Chocolate Chip Cookies
adapted from Joy The Baker
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
2 teaspoons pure vanilla extract
2 tablespoons molasses
1 1/2 cup granulated sugar
1 large egg
1 large egg yolk
1/2 cup coarsely chopped pecans
1 cup bittersweet chocolate chips
coarse sea salt for sprinkling
Brown the butter in a saucepan.
Place butter in a heavyish pan if you have you one, regular pan if you don't, and melt over medium heat. once it's lost it's shape it will start to sizzle and pop. This is the water cooking out of it and it will take a while with two stick, but be patient.
Once the sizzle has slowed down the bubbles will get smaller and it will start to smell nutty. Watch this very closely.
Start to swirl the butter a bit to see through the froth. The bottom will start to darken and when this has turned a deep amber color (and smells unbelievable! I mean, the only thing in here is butter, right?) immediately pour it into a glass measuring cup, scraping all the brown bits in.
Let it cool about 20 minutes.
Cream the sugar butter and eggs.
I use a wooden spoon for this because the butter is liquid. Beat the butter and sugar for about a minute until the sugar has started to dissolve. Add the egg, egg yolk, vanilla, molasses and beat a bit more until it's smooth.
Mix dry ingredients together.
Whisk the dry ingredients together in a different bowl and add all at once to your butter. Stir it in.
Stir in chocolate and nuts.
Spoon dough onto a piece of parchment paper and wrap. Let it set up in the fridge (remember, the butter was liquid) about 30 minutes.
Bake.
Preheat the oven to 350 and line your cookie pans with parchment paper.
Drop dough two tbsps. at a time onto your pans and bake for 12 minutes, being very carful to keep the bottoms from getting dark. Because the butter was already cooked once this seems to happen easily. Keep 'em soft!
Enjoy.
(No explanation needed)
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
2 teaspoons pure vanilla extract
2 tablespoons molasses
1 1/2 cup granulated sugar
1 large egg
1 large egg yolk
1/2 cup coarsely chopped pecans
1 cup bittersweet chocolate chips
coarse sea salt for sprinkling
Brown the butter in a saucepan.
Place butter in a heavyish pan if you have you one, regular pan if you don't, and melt over medium heat. once it's lost it's shape it will start to sizzle and pop. This is the water cooking out of it and it will take a while with two stick, but be patient.
Once the sizzle has slowed down the bubbles will get smaller and it will start to smell nutty. Watch this very closely.
Start to swirl the butter a bit to see through the froth. The bottom will start to darken and when this has turned a deep amber color (and smells unbelievable! I mean, the only thing in here is butter, right?) immediately pour it into a glass measuring cup, scraping all the brown bits in.
Let it cool about 20 minutes.
Cream the sugar butter and eggs.
I use a wooden spoon for this because the butter is liquid. Beat the butter and sugar for about a minute until the sugar has started to dissolve. Add the egg, egg yolk, vanilla, molasses and beat a bit more until it's smooth.
Mix dry ingredients together.
Whisk the dry ingredients together in a different bowl and add all at once to your butter. Stir it in.
Stir in chocolate and nuts.
Spoon dough onto a piece of parchment paper and wrap. Let it set up in the fridge (remember, the butter was liquid) about 30 minutes.
Bake.
Preheat the oven to 350 and line your cookie pans with parchment paper.
Drop dough two tbsps. at a time onto your pans and bake for 12 minutes, being very carful to keep the bottoms from getting dark. Because the butter was already cooked once this seems to happen easily. Keep 'em soft!
Enjoy.
(No explanation needed)
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