Brown Butter Chocolate Chip Cookies🍪 Three Ways! скачать в хорошем качестве

Brown Butter Chocolate Chip Cookies🍪 Three Ways!

One brown butter chocolate chip cookie dough turned into three incredible desserts ——— 🔗 Tools I Use in my Recipes ✨Loaf Pan 👉 https://amzn.to/4c4QMOy ✨Rubber Spatula 👉 https://amzn.to/4t8xcXJ ✨Mixing Bowl 👉 https://amzn.to/46iaX7V ✨Digital Kitchen Scale 👉 https://amzn.to/4qsR6ul ✨Parchment Paper 👉 https://amzn.to/4kiu9IH ✨Home Baking Favorites: https://amazn.so/Ti2B1Ov (affiliate links — I earn a small commission at no extra cost to you) ——— 🍪 Brown Butter Chocolate Chip Cookies Recipe Ingredients • 1 cup unsalted butter, browned (225g) • 200 g brown sugar (1 cup) • 100 g granulated sugar (1/2 cup) • 2 eggs, room temperature • 1 tsp vanilla extract • 2 3/4 cups all-purpose flour (360 g) • 2 tsp baking powder • 1 tsp baking soda • 2 tsp cornstarch • 1/4 tsp salt • 1 1/2 cup dark chocolate chips and chocolate chunks (300g) ⸻ Instructions 1. Brown the butter Place butter in a saucepan over medium heat. Cook until butter foams, milk solids turn golden brown and aroma becomes nutty. This takes 4–5 minutes. Remove from heat and cool slightly. 2. In a bowl whisk together brown sugar, granulated sugar and brown butter 3. Add egg and vanilla. Mix until smooth. 4. Fold dry ingredients into the wet mixture (flour, baking powder, baking soda, cornstarch, salt. 5. Stir in chocolate chips and chunks. 7. Chill the dough for 30 - 45 minutes. This prevents the cookie layer from spreading too quickly. 🍪BROWN BUTTER CHOCOLATE CHIP COOKIES Shape the cookies. Scoop the dough into balls and place them evenly spaced on a parchment-lined baking sheet Bake. Bake at 350°F (175°C) for 10–12 minutes, until the edges are golden and the centers are still soft. ⸻ 🍫 BROOKIES Fudgy Brownie Recipe Ingredients • 5 tbsp butter (70 g) • 3 tbsp neutral oil (vegetable, canola, or grapeseed) (30 g) • 7 oz dark chocolate (200 g) • 3 medium eggs, room temperature • ¾ cup granulated sugar (150 g) • ¼ cup brown sugar (50 g) • 1 tsp vanilla extract • ½ cup + 1 tbsp all-purpose flour (75 g) • ¼ cup cocoa powder (25 g) • ½ tsp espresso powder (optional but recommended) • 1/8 tsp salt • 3.5 oz chocolate chunks (100 g) ⸻ Instructions 1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper. 2. Melt the chocolate mixture. In a microwave-safe bowl, melt the butter, oil, and dark chocolate in 15–20 second intervals, stirring until smooth. 3. Whisk the eggs and sugars. In a separate bowl, whisk the eggs until foamy. Slowly add the granulated sugar and brown sugar and whisk for 2–3 minutes, until the mixture becomes thick, pale, and glossy. Stir in the vanilla extract. 4. Combine the mixtures. Pour the melted chocolate mixture into the egg mixture and whisk until fully combined. 5. Add the dry ingredients. Add the flour, cocoa powder, espresso powder, and salt. Fold gently until just combined. 6. Add the chocolate. Fold in the chocolate chunks. 7. Transfer to the pan. Spread the brownie batter evenly into the prepared pan. 8. Pre-bake the brownie layer. Bake for 8–10 minutes before adding the cookie dough layer. ⸻ Assemble the Brookies 1.Take the partially baked brownie base from the oven. 2.Scoop pieces of cookie dough and flatten slightly with your hands. 3.Place the cookie pieces over the brownie layer. Do not fully spread the dough. Leave small gaps so the brownie can rise between pieces. Bake at 350°F / 175°C for 25–30 minutes until cookie top is golden, edges are set and center is slightly soft Do not overbake. When out of the oven, press a few extra chocolate chunks on top. Sprinkle flaky sea salt Let cool at least 2 hours before slicing. 🍨SCOOPABLE NUTELLA-STUFFED CHOCOLATE CHIP COOKIE PIE (6 cookies) Ingredients: • 17.5 oz (500 g) Brown Butter Chocolate Chip Cookie Dough (about 40% of the dough) • 3 oz (75 g) Nutella • Vanilla ice cream, for serving Directions 1. Freeze the Nutella. Line a small tray with parchment paper. Scoop 6 portions of Nutella (about 15 g each) onto the tray and freeze for 30–45 minutes, or until firm. 2. Divide the dough. Use a cookie scoop to portion the dough into 6 equal pieces. 3. Stuff the cookies. Flatten each piece of dough slightly. Place one frozen Nutella portion in the center and wrap the dough around it, sealing completely to form a ball. 4. Arrange in the pan. Place the stuffed cookie dough balls in a lightly greased baking dish or skillet. 5. Bake. Bake at 350°F (175°C) for 12–15 minutes, until the edges are golden and the centers remain soft. 6. Serve. Let cool for about 5 minutes, then scoop the warm cookies directly from the pan. Serve with vanilla ice cream if desired. Final Yield Guide If you are making just one of these recipes: • Brown Butter Chocolate Chip Cookies: The full cookie dough recipe makes 16 cookies. • Scoopable Nutella-Stuffed Cookies: The full cookie dough recipe makes 26 cookies (You will also need 8.5 oz (240 g) of Nutella.) • Brookies: Use half of the cookie dough recipe.