If you haven’t had brown butter yet, you MUST try it. Browning your butter gives it an amazing complexity that enhances so many recipes.
Start by melting your butter over medium heat in a small sauce pan.
Whisk the butter constantly as it melts to ensure it’s evenly heated. As it melts the butter will start to foam. This is the sweet point between boiling the butter (NOT what you want) and not hot enough.
Keep a close eye on the butter. I mean it–DO NOT WALK AWAY. As it transitions from its usual yellow color to a deeper golden hue and at last to a beautiful light golden brown. You’ll know it’s done by the smell: a toasted, nutty, intoxicating scent. It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes the turn.
Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.
The Three Don’ts of Chocolate Chip Cookie Baking
These chocolate chip cookies have been tested thousands of times (I wish this were an exaggeration), so you can trust that I have all the tricks for you. Start taking notes!
Don’t you dare forget the salt and the vanilla: These two ingredients make or break a cookie. Get the good vanilla and the flaky sea salt. I promise it will be worth it.
Don’t over mix: Repeat after me, “overmixing ruins everything.” I know it can be fun to whisk away and overwork your dough as an excuse to eat more cookie dough, but do not do it. You will get dry, tough, sad cookies if you overwork the dough, so once you stir in the flour only mix until no streaks of flour remain!
Don’t over bake: In fact, when in doubt UNDER bake. The cookies will continue to bake as they cool. Plus, no one ever complained about a gooey center 🙂
Do you need to chill your chocolate chip cookie dough balls before baking?
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