Tuesday, 15 January 2013

and Browned Butter Chocolate Chip Cookies

and I browned the butter
Browned Butter Chocolate Chip Cookies

Preparation: 30 minutes plus 1 hour cooling
Cooking: 10 minutes for each tray

  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/3 cup white sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons milk
  • 2 teaspoons vanilla paste/extract
  • 2 1/4 cup plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate of choice (chopped up chocolate buttons, choc chips, chocolate blocks)
  1. Place the butter in a saucepan. Simmer on medium heat until the butter begins to brown, 4-5 minutes. Transfer into a measuring jug. I scooped the melted butter from the top to leave the brown sediment behind. Leave to cool to room temperature.
  2. In a large mixing bowl using an electric hand mixer or using your stand mixer, beat the browned butter and sugars together until light and fluffy. Add egg, egg yolk, milk, and vanilla. Beat on low speed until well blended.
  3. In a separate bowl combine dry ingredients (sifted flour, baking soda, and salt) together with wire whisk. Gradually add these dry ingredients to the wet ingredients until a soft dough forms. Scraping the bowl a few times. Stir in the chocolate chips. Cover and chill for 1 hour.(If it chills for longer it will have to thaw a bit before it is soft enough to be scooped but still firm.)
  4. Heat oven to 190°C Fan-forced. Line a cookie sheet with parchment paper. Drop rounded tablespoons of cookie dough 5cm apart on prepared cookie sheet. Bake for 8-10 minutes or until golden brown. Let cool on cookie sheet for 2 minutes. Remove to a cooling rack. 
Notes. Uncooked cookie dough can be frozen. The easiest way is to freeze in prepared cookie balls.

For this recipe I used left over store brought truffles chopped up as well as left over white choc chips and a block of 70% dark chocolate. I doubled the recipe and this fitted nicely into my stand mixer. I used several cooling racks and 4 cooking trays of varying sizes. It was a production line. I brought them into work and they went down a treat. I am very pleased with the lovely taste browning the butter creates. It adds a nutty depth to the cookies.

Love, love Elle.

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