Hi sweet readers;
I hope you have had an amazing summer and look forward to a great autumn.
In the past 9 years, I have never taken a summer off, without publishing on my blog or other social media.
This summer, I had a lot on my plate, projects to be taken care of, and I was not feeling well all the time. Therefore I decided to take a break from Instagram @passionforbaking and my blog, just focusing on and prioritizing the projects!
Although I have not taken any summer vacation this year, it has done me some good, taking time to create content for the fall and winter, as well as my exciting new projects!
But it is amazing how taking a break from social media, gives you more time to do so many other things, and how good it felt!
I have received so many lovely comments from my blog readers, and Instagram followers this summer, showing their concerns and asking if I was ok and that meant a lot to me! So thank you very much ♥
I´m happy to be back, blogging again and share some really tasty recipes with you guys.!
Sharing a new recipe today for a delicious chocolate chip cookies, made with brown butter and lots of large chocolate chunk. They are so delicious!
I make brown butter in the microwave, Browning the butter in a saucepan on the stove works but it is so easily to burn the butter giving you more a bitter taste.
I use glucose in these cookies, it gives the cookie a fudgy/chewy center and crispy edges.
For these cookies I use dark chocolate broken in large chunks, you can also use bare semisweet (mini) chocolate chips the more the better.
the sea salt throughout the cookie gives you and unexpected hint of saltiness which compliments the sweetness. These cookies are made without a mixer and made in minutes, all you need is a little patient for the brown butter to get a bit firmer in the fridge after it is browned.
I hope you are going to love these cookies as much as I do
Brown butter Chocolate Chip Cookies
- 150 gram unsalted butter, diced
Brown butter Chocolate Chip Cookies
- 115 gram brown butter ( pliable/softened consistency)
- 65 gram white sugar
- 50 gram light brown sugar
- 75 gram glucose
- ¾ tsp. baking powder
- ¾ tsp. baking soda
- 1 large egg, at room temp
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 100-gram bread flour
- 100-gram all-purpose flour
- 1/2 teaspoon sea salt ( crushed)
- 150-200 gram chocolate buttons or a chopped chocolate bar
Directions for the brown butter
- In the microwave; Put the diced butter in a microwave-safe bowl. Cover the bowl with a microwave-safe saucer or plate, and microwave on high 3-5 minutes, depending on the amount of butter and heat/intensity of your microwave and its setting. The butter will melt then start to pop and begin to brown during this period. You want a deep brown in color and supper-nutty in the aroma. Smell the butter it should have a nutty aroma, the lighter in color, the lighter in flavor. So don’t be shy about browning the butter. Cool the browned butter at room temp then place in the fridge until softened.
- Browned butter made in a saucepan; Use a light in color medium saucepan ( so you can see the brown specks easily) melt the diced butter over low-medium heat, ( whisking frequently) As soon as the butter is melted increase to medium heat and let it simmer, stirring with a wooden spoon or whisk, the butter will first hiss and pops just continue stirring until the butter has a beautiful golden yellow color and is silent. Then watch for brown specks and a nutty aroma. Watch carefully as lightly browned specks begin to form at the bottom of the pan, Smell the butter it should have a nutty aroma. Remove from heat and pour the brown butter into a medium bowl to stop the butter from cooking further. Cool the browned butter at room temp then place in the fridge until softened
- Take the brown butter out of the fridge, if the brown butter is not softened, let it cool to room temp until it is has a softer consistency like soft butter.
- Sift together the bread flour, all-purpose flour, baking powder, and baking soda, add the crushed sea salt and combine, set aside for now.
- In a large bowl add the softened brown butter ( use a scale to weigh the brown butter) Add in the white sugar, brown sugar, glucose, vanilla, and egg, with a whisk (not a handheld mixer) combine the ingredients until smooth. This takes 5-10 seconds.
- Add in the flour mixture and the chocolate bar ( big chunks) or use chocolate chips combine with a spatula or use your hands ( do not use the mixer) about 10-20 seconds. ( do not overwork the cookie dough!
- Scoop out the cookie dough, (I use a medium-size ice cream scoop 5.5 cm) on the prepared baking sheet, if you like the cookies to be extra flat. Flatten the dough slightly with the palm of your hand. ( I did not as I prefer my cookies more fluffy) I sprinkle a little sea salt on top of each cookie before I bake these.
- Bake for 10 to 15 minutes in the center on 180C°/350 F° of the oven until the cookies are just set and slightly browned around the edges. If using a confectionary setting bake the cookies on 160C°/ 320 F°
- Allow the cookies to cool for 3 minutes on the baking sheet, then transfer the cookies to a wire rack.
- Cookies will keep in an airtight container for up to 3 days but are best freshly baked.
- Bread flour has a higher protein content, it really makes the difference in these cookies, just make sure to not overwork the cookie dough, if you combine it too much after adding in the flour, the protein in the flour will start to develop gluten and your finished cookie will be not tender.
- Chocolate Chips; I often use Barry Callebaut semisweet regular or mini chocolate chips, they are the perfect size and flavor, or Lindt chocolate that I just break up in large chunks.
Happy baking you all; Wishing you all a wonderful day
Love Manuela xoxo
Step by step pictures;↓