Brown Butter Chocolate Chip Cookies
from Yummy Healthy Easy
225 grams butter
1 cup dark brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
1 teaspoon vanilla essence
2 cups plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup rolled oats
150 grams white chocolate, chopped roughly
150 grams dark chocolate, chopped roughly
Preheat the oven to 160 degrees celsius and line a couple of cookie trays with baking paper.
Toast the butter in the microwave by putting it in a glass jug or bowl (at least 500 mL volume), placing a heavy plate on top and microwaving on high for 5 minutes. The plate is to stop it from bubbling over. The butter will be very frothy when you take it out and golden brown in colour. As it cools it will turn a toasted brown colour. This toasting of the butter is my own modification - I figured that if you are melting the butter anyway, like in the original recipe, you might as well really brown it.
Pour the brown butter into a large bowl, add the sugars and mix well. Place the bowl into the fridge for at least 10 minutes (you can't put egg into a hot mixture or it will scramble). When the mixture has cooled somewhat, add the egg, the egg yolk and the vanilla essence. Mix well.
Sift in the flour, baking soda, salt and cinnamon, then add the oats. Add the chocolate and mix well. Use a teaspoon to scoop up balls of dough, roll them into balls and press them lightly onto the tray. Leave plenty of room for spreading.
Bake each tray of cookie for anywhere between 12 and 15 minutes - they are done when they are slightly browned and no longer look like wet cookie dough in the centre. Let them cool before you remove them from the tray because they are quite soft when they come out of the oven.
from Yummy Healthy Easy
225 grams butter
1 cup dark brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
1 teaspoon vanilla essence
2 cups plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup rolled oats
150 grams white chocolate, chopped roughly
150 grams dark chocolate, chopped roughly
Preheat the oven to 160 degrees celsius and line a couple of cookie trays with baking paper.
Toast the butter in the microwave by putting it in a glass jug or bowl (at least 500 mL volume), placing a heavy plate on top and microwaving on high for 5 minutes. The plate is to stop it from bubbling over. The butter will be very frothy when you take it out and golden brown in colour. As it cools it will turn a toasted brown colour. This toasting of the butter is my own modification - I figured that if you are melting the butter anyway, like in the original recipe, you might as well really brown it.
Pour the brown butter into a large bowl, add the sugars and mix well. Place the bowl into the fridge for at least 10 minutes (you can't put egg into a hot mixture or it will scramble). When the mixture has cooled somewhat, add the egg, the egg yolk and the vanilla essence. Mix well.
Sift in the flour, baking soda, salt and cinnamon, then add the oats. Add the chocolate and mix well. Use a teaspoon to scoop up balls of dough, roll them into balls and press them lightly onto the tray. Leave plenty of room for spreading.
Bake each tray of cookie for anywhere between 12 and 15 minutes - they are done when they are slightly browned and no longer look like wet cookie dough in the centre. Let them cool before you remove them from the tray because they are quite soft when they come out of the oven.
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