Best Browning Butter Cookies

The Best Brown Butter Chocolate Chip Cookies

WebDec 3, 2022 · Set aside to cool for 10 minutes or until cool enough to touch. With an electric mixer, mix the brown butter and sugars …

Rating: 4.8/5(391)
1. First, brown your butter: add butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
2. With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt until combined.
3. In a separate large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on low-speed just until combined. Add both chocolate chips and mix on low speed until just incorporated into the dough.
4. Chill your dough for 2 hours in the refrigerator, or up to 12-24 hours. Do not try to speed up this process. The dough needs to chill in order to be perfect.

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Ultimate Brown Butter Chocolate Chip Cookies Eating …

WebFeb 9, 2024 · Set aside. Step 3: Using a hand mixer or stand mixer on low speed gradually add the dry ingredients to the wet ingredients and mix …

Rating: 5/5(6)

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Brown Butter Chocolate Chip Cookies Sally's Baking …

WebJan 14, 2022 · In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet …

1. Have a large flat heat-proof baking dish, such as a 9×13 inch pan, handy. Slice the butter into pieces and place in a light-colored skillet. The light colored helps you determine when the butter begins browning. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5-7 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. It will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately and pour into dish. Cover tightly, place in the refrigerator, and chill until solid, about 2-3 hours (or up to 1 day). A large flat dish, as opposed to a bowl, helps the butter solidify quicker.
2. Remove solid brown butter from the refrigerator and spoon into a large bowl (or the bowl of your stand mixer). Using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the chilled brown butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until light in color and combined, about 2 minutes. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined, then beat in the milk on medium speed. The cookie dough will be thick. Add the chocolate chips and mix on low for about 5-10 seconds until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2-3 hours and up to 3 days. Chilling is mandatory for this cookie dough or else the cookies will over-spread.
4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes as you preheat the oven. This makes the cookie dough easier to scoop and roll. (If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes.)

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