All those years that I’ve been living in the dark about the existence of brown butter, all those unnecessarily long, long years they don’t matter anymore. The only important thing here now is that those days are over, they’re just a thing of the past and they won’t come back ever again. So now there’s only one possible future ahead and it totally involves brown butter no matter what. And thus, in this new refurbished future, everything is better, way, way better… Not convinced yet? You just have to take a look at these brown butter chocolate chip cookies to which, in case they weren’t perfect enough, I added a few sea salt flakes on top to take things to the next level. Simply brilliant, and it’s not bragging if you can back it up.
These brown butter chocolate chip cookies have been my first attempt with this happily discovered phenomenon. Not only is brown butter a real flavor-enhancing miracle but also it makes everything beautifully appealing with its undeniable golden touch. Not to speak of that amazing scent; you will be longing for it to never leave your home. But then you would crave for salted brown butter chocolate chip cookies all the time. Well, it’s your move now. You have been warned…
So it’s official now: from this moment I hereby declare myself a hard-core brown butter fan. So do not be surprised if you observe a
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Some of the recipes to come. But fear not, I won’t reinvent the whole buttery side of the blog. Or at least, that is not my initial intention but honestly, you never know… I’m in no shape to make such a promise right now; it must be the effect of the brown butter scent that is keeping my judgement a bit cloudy these days.
Well, I leave you here with this truly breathtaking recipe, but not without first strongly recommending you to try and brown your butter in some of your favourite recipes if you haven’t already. So now it’s up to you. I can’t wait to hear all about it.
*Usually, some (or all) of the browned bits are added to the dough too together with the liquid brown butter for a slightly more complex browned, almost burnt-like flavor. I discarded them this time; so I strained the brown butter through a cheesecloth (you can also use a fine strainer or a coffee filter).
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Brown butter can be stored refrigerated in an airtight container for weeks. You'll just need to melt it again before using. Be careful not to brown (or even burn) your browned butter again.
Although regular butter cannot be always substituted by brown butter, there are recipes which almost clamor for it, such as banana bread, carrot cake, blondies, buttercream and course cookies. Brown butter is even used in the preparation of some sauces for a number of dishes such as eggs, vegetables, pasta, fish, etc. It's just a winning bet. It can be even enhanced by adding lemon juice, some herbs, and salt and pepper.
In case you just have one baking sheet, you will need to bake your cookies in different batches. Remember to keep your cookie dough refrigerated between batches and to allow your baking sheet to cool completely before reusing.
Butter Kiss Cookies / Galleta Besitos De Mantequilla
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Smooth And Buttery Peanut Butter Cookies
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Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
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