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Brown Butter Chocolate Chip Cookies
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Brown Butter Chocolate Chip Cookies

1 godz. 30 minPorcje: 16Nutri-Score D€€
od @bromabakery10 importówugotowano 0 razy
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Składniki

16 osób
  • butter (browned on the stove over low heat)Nabiał170 g
  • brown sugar (packed)Spiżarnia200 g
  • granulated sugarSpiżarnia100 g
  • vanilla extractSpiżarnia15 ml
  • egg (large)Nabiał1 kawałek
  • egg yolk (extra)Nabiał1 kawałek
  • all-purpose flour (weighed or fluffed and scooped)Produkty zbożowe250 g
  • baking sodaSpiżarnia3 g
  • chocolate discs (thin and wide, or mini chips or chopped chocolate bars)Spiżarnia200 g
  • saltPrzyprawy3 g

na porcję

Wartości odżywcze

180kcal

Węglowodany
21 g
Białko
2 g
Tłuszcz
10 g

krok po kroku

Przygotowanie

  1. Brown the butter

    • Melt three quarters of a cup of butter in a pan on the stove over low heat — any higher and you risk cooking off too much water and burning the butter.
    • Stir every 15 seconds or so until you see small brown flecks at the bottom of the pan.
    • As soon as they're light golden brown, take the pan off the heat and let it rest until warm but not hot to the touch.
    Krok 1

  2. Measure the brown sugar

    • Pack the brown sugar against the side of the bag before measuring.
    • Level it off with the back of a butter knife for the most accurate measurement.
    Krok 2

  3. Mix the wet ingredients

    • Pour the warm brown butter into a mixing bowl along with the packed brown sugar, the granulated sugar and a full tablespoon of vanilla extract.
    • Mix until just combined.
    • Add in a large egg along with an extra egg yolk to enhance the richness of the dough.
    Krok 3

  4. Add the dry ingredients

    • Weigh the flour, or use the fluff and scoop method: fluff the flour with a large spoon, scoop it into the measuring cup and level it off with a butter knife.
    • Add the flour to the bowl along with a little baking soda and salt.
    • Fold everything together by hand with a spatula until just combined — mixing any more will make the dough tougher and tighter.
    Krok 4

  5. Fold in the chocolate

    • Add the chocolate discs (or mini chips or chopped chocolate bars) and fold them through the dough.
    Krok 5

  6. Roll the dough

    • Use a cookie scoop to portion the dough, then roll it into balls in your hands to smooth the edges.
    • Move some of the chocolate pieces to the top of each cookie so you see them when they bake.
    Krok 6

  7. Chill the dough

    • Cover the dough and let it chill in the fridge for at least one hour, or up to overnight — resting is instrumental to developing maximum flavour and texture.
    Krok 7

  8. Bake the cookies

    • Let the dough balls come to room temperature.
    • Bake on a light coloured cookie sheet at 350°F (175°C).
    • To tell if they're perfectly cooked, touch the middle: it should be a little bit spongy while the outside should be hard.
    Krok 8

  9. Cool and serve

    • Let the cookies cool completely on the pan — they'll continue to cook as they cool and set into the perfect gooey texture.
    Krok 9
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