i’m still – and might be forever so – on the hunt for the perfect cookie. one that’s slightly chewy and soft, not too sweet, not too thin, with a nice, buttery flavor. i’m still not sure if the lack of the perfect home made cookie in my life is due to my lack in cookie baking skills (might be, in all honesty) or due to the actual lack of the perfect recipe. either way, i miss a good chocolate chip cookie, from time to time. these are probably my favorite so far, closely followed by these – but they’re both based on white chocolate. different story.
the one positive thing about the hunt is, that i’m forever and always on the lookout and open to new cookie recipes and secrets. here’s another one i tried along the way. and though it’s not the perfect cookie (for me), it’s still worth sharing.
brown butter cookies recipe adapted from tutti dolci (where they looked more than mouthwatering)
yields about 18 cookiesingredients:
1/2 cup / 2 sticks / 125 g of butter
1 2/3 cups flour
1 tsp. corn starch
1 tsp. baking powder
1 pinch salt
3/4 cups dark brown (muscovado) sugar
2 tsp. vanilla extract
1/2 cup / 100 g dark lindt chocolate chips (cubed)for garnish:
1/4 cup / 50 g dark lindt chocolate chips (cubed)
melt the butter in a pan and slowly let it turn brown. pour into a little bowl and let come to room temperature and let solidify, for about 1-2 hours.
in a bowl combine the dry ingredients: flour, corn starch, baking soda and salt. cream together the butter and sugar, then add the egg and vanilla. sieve in the flower mix bit by bit and combine until homogenous. fold in the chocolate chips. refrigerate for 4 hours or overnight.
after that, remove the dough from the fridge and let come to room temperature, letting it stand for 30 minutes or so. don’t panic if the dough looks reeeeally hard – it will eventually be shapeable. preheat the oven to 180 c / 350 f and line a baking sheet with parchment. shape into little balls, flatten a little and press in a couple of chocolate chips. sprinkle with a little sea salt. bake for 8 to 10 minutes. let cool and store in an airtight container.