CHOCOLATE CHIP COOKIES [The Only Chocolate Chip Cookie Recipe You Need]
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- Опубликовано: 29 сен 2024
- I truly think that this is the perfect chocolate chip cookie. It's chewy and gooey in the middle, a little crunchy around the edges, buttery, chocolatey, a touch salty. I can't think of something that the human brain wants more. I did a LOT of R&D for this one to get it just right. I tried browned butter vs creaming, switched up the ratios of ingredients, and tried different bake times and temps. I can say with confidence that the recipe that I'm showing you creates the absolute best chocolate chip cookie that I can imagine.
Shout out to my pastry chef friend, Sarah Osborn, mentioned in the video. For those of you with pups, check out her dog treats company here: jaxsnaxstl.squ...
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FOR THIS RECIPE YOU'LL NEED:
(makes 8 jumbo cookies. i always recommend using the recipe listed in grams for the most accurate results)
220g (or 2 sticks/1 cup) nice butter
100g (or 1/2 cup) granulated sugar
200g (or 1 cup) dark brown sugar
2 large eggs + 1 yolk
4g (or 1 1/4 teas) vanilla extract
8oz of 70% cacao nice baking chocolate (bars not chips)
330g (or 2 1/3 cups) AP flour
1/2 teas baking soda
1/4 teas baking powder
7g (or 1 1/4 teas) salt
flakey salt for topping
Into the bowl of a stand mixer, add room temperature butter and the sugars. Using the paddle attachment, cream for 4-5 minutes on medium high. Then add in eggs + yolk and vanilla and cream on high for another 1 minutes (pausing to scrape down the sides of the bowl halfway through). Creaming times will vary slightly based on the temperature of your product. At the end of the creaming, your mixture should look the way it does in the video.
Roughly chop the chocolate. Transfer the chocolate into a colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.
Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds. Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.
Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray, dropping a couple of chocolate chunks into the bottom of the scooper before scooping. Refrigerate for 4-12 hours.
When you're ready for baking, preheat oven to 375 degrees. Place cookies on two flat, parchment-lined baking sheets. I do 4 cookies per sheet since these are LARGE cookies and need room to spread. Top each cookie with a sprinkle of flakey salt. Bake for around 18 minutes or until edges are golden brown, but soft in the middle.
#chocolatechipcookie #bestchocolatechipcookie #chocolatechipcookierecipe
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The thing I really love about your videos is that you not only have great recipes but you also explain the reasoning behind the process, really helps me elevate my baking to understand what I'm actually doing rather than just following a recipe!
Thanks! That’s exactly the content I want to make, I’m really happy you dig it. Thanks for the comment
Plus, he’s just so likable.
Check out Ethan Chelaboski
Finally got around to making these last night. They were legitimately the best cookies I've ever had, thanks for the recipe!
I laughed when you cued the music and started pouring the milk 😂
Can't wait to make these.
I'm over here in Iowa trying to be on a diet while I rewatch your videos to decide which one should be a future cheat meal😂
Haha these cookies are pretty dope I’m not going to lie.
Haha get it, @kayla
😂😂
My daughter and I are taking these on today! Big love from the UK. 👊
Good luck. I just remade these last week. Can confirm they work
Dude your videos are so good. I'd watch them all day long.
Thanks man! thanks for being here.
Tip dip the under sight with brown sugar for a nice caramel chewy texture
I'm reviewing this again to make another batch. I'm chuckling over the shot you made of the cookies that "failed" due to mixing the eggs too hard. You have a high bar! That failure looks pretty dang good to me! These are terrific. We bake a couple and freeze the rest. It's so nice to pull them out a couple at a time for baking.
Thought I was looking at Joshua weissman for the first half of the vid. amazing cookies!
Check the BPA in that foil wrap. Kerrygold in that shape was found to have it in the lining. Get the sticks with wax paper.
This man has earned my respect because he had a glass of milk with his cookies. Bless
Im going to try this recipe today...this looks like the best cookie recipe so far...😋
Thanks!
I’ve made these cookies a bunch of times and now I’ve been asked to make 75 of them for my brother-in-law’s wedding. Any tips for making that many easier?
Nice butter, nice chocolate, nice cookies! Thanks.
Bri, you and Wolfgang are my boyz
OMG - I am swept away!! Thank you Bri!
"It has the most of whatever the human mind wants at its most primal level." 😂
Thank you’. Can’t wait to make these. Yummmm
So looking forward to these.
Love this recipe! You're the man! 😘
I personally am more of a fan of oat cookies, since they are crunchier, but ngl I am kinda tempted to take a look at these.
If there's a food porn specialist on RUclips who's kicking ass, that's Brian Lagerstrom. Gosh I want that cookie...
Haha thank you!
Kerrygold is definitely better than Plugra, I find that Plugra has a weird taste sometimes, make sure you get the freshest Plugra that you can find, I sense that it goes rancid on the outsides of the butter very fast! Also, Finlandia to me is the best butter around, unless you can get any real good 84% european style butters (the flat ones used for layer work in baking).
Also, to anyone reading this comment, USE GUITTARD instead of Ghirardelli, so much better ! Trust me.
Brown butter cookies are good, but it's not the same as an original Chocolate Chip Cookies with normal butter. You have to really know brown butter cookies taste and prefer it, if not, you may not prefer it over a normal butter cookie recipe. This recipe is great, similar to mine! I prefer no extra egg yolk though.
My ideal chocolate chip cookie is just enough soft cookie to hold a mass of chocolate together.
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Love this video
1:15 why not both? Half browned butter, half softened butter "creamed" in with the sugar?
Love the video! My 3 year old loves that outro song. Care to drop the artist? Thanks!!
Nice job !
These look amazing and I am for sure going to try making them, but I have a question. If we don't want jumbo cookies, how does the halving the size of the scoop effect things like baking time? Anything special I should be considering?
Maybe half brown butter half cream butter?
I made these the other night, but used my typical toll house chips. Sadly, chips do not have enough substance in a 100 g cookie. It was like they weren’t there. You NEED chunks of chocolate in cookies this large. This is a delicious recipe with crispy edges and soft interior, and less sweet than a toll house cookie.
Creaming the sugar made a light cookie. What do you change up to make a crispy cookie? Less egg?
You could also live in Belgium and be able to buy proper chocolate chips just in any shop.
whole milk baby, the only to go for legit Choco Chip Cookies........
Nah, Alvin from Tasty has the best recipe. His is by far the best LOOKING AND TASTING recipe out there. This is cool but Alvin mastered this so you wouldn't have to.
Hey Brian i love making these, they turn out perfect every time. However my wife thinks the actual cookie was a little too sweet. Would you recommend in this case, to reduce the sugars a little bit, and by how much would you reduce the sugars? Thanks!
Use a chocolate that has less sugar. 75%, 85%, 90%, 100% cacao if you really want to (I love it personally) and it definitely cuts the sugar
A tip for making them in large batches... I refrigerate for an hour in the mixer bowl, then form the cookie balls with the scoop. This allows them to be firm enough to neatly line them up in gallon freezer bags. Once in the bags, I put them in the fridge but leave the back unzipped a little bit, allowing air to dry out the outer shell just a tiny bit.
Then you can make a few here and there instead of baking the whole batch. I've done this and baked cookies from that batch up to a week and a half after initial mixing. They just get better and better with age.
Ok… theory… creamed brown butter? Is it possible? Can you re-solidify browned butter and then cream it? Or does the science not work once you get all the water out? Would that not make the better bestest cookies if it can be pulled off?
Can you replace the sugar with Allulose?
Yes, you can.. BUT
1. It will be less sweet, because its sweetness level is about 70% of sugar.
2. It will taste a bit different, not as delicious as sugar. Not a weird aftertaste, just different.
For problem no. 1, you can fix it by adding a tiny amount of pure stevia powder (be careful, since stevia is about 300x sweeter than sugar). But stevia itself has bitter aftertaste if you add it too much.
If you don't want to use stevia, you also can't add more allulose to compensate for the lack of sweetness, as it will change the texture of the cookies. You'll have to adjust other ingredients to get the texture right.
It's not worth your time and effort to replace the sugar with allulose IMO, unless you have to avoid sugar 100%.
Nice video man! Still possible without a stand mixer?
possible, but it'd take either a hand mixer or a LOT of elbow grease to properly cream the butter and sugar together. good luck!
Brownies please!!
"You can't cream melted butter." But... but... but you put the browned butter in the fridge. And it becomes solid again. And then you cream it.
yesss! this is what i do
I’ll cream it regardless 😏
@@Dctctx 📸🤨
@@BaratAnemica you heard me
Ayoo
Finally, a chocolate chip cookie recipe that's not complicated and still delicious. I would love to see you do the same with the giant gooey Levain Bakery choc chip cookie.
Pretty much the main difference would be using a mix of ap flour and cake flour
I don't know what recipe you looked at, but this is far more complicated than most, and not really any better.
@@Margalus Honestly. I'm not waiting 4+ hours to chill. Cookies are an 'I want these now' kind of situation.
I've found the best chew with lasting crunch is after chilling the dough for 2-3 days.
@@malloryg4251 I didn't say it was complicated. Simply that it's more complicated than most other recipes, which it is.
I understand the need for a little salt directly in the dough, but people who pour huge chunky salt all over the top of their cookies should be sent to North Korea.
brian i followed this recipe EXACTLY, even got the same butter and measure my flour on a scale. They turned out super cakey and my recipe divided into 8 portions ended up with much larger cookies. any thoughts
BRIAN! This is the one! I've been experimenting and searching for the perfect chocolate cookie recipe for literally years, especially over the last 2. This is exactly what I had in my mind. This is perfect. You win. Thank you!
I swear, americans use the metric system in the wierdest of ways, I mean who even weighs vanilla extract and 4 grams is so specific
The real stone cold truth that no one wants to admit: The more European ingredients you use, the better the baking.
Especially the butter but yep, you’re right
You can brown the butter, cool it in the fridge or over an ice bath, then cream it like normal. Then you’d get the browned butter flavour (which is the best part in a choc chip cookie, IMO) and the texture you prefer. Win-win.
Edit: I learned this from Claire Saffitz :D
I do the same thing. You just have to remember to replace the liquid you lose when browning butter. I add 2 T of milk.
These are amazing! In case anyone is wondering - I replaced 1:1 gluten free flour for the AP flour and they turned out incredible!
I made those for Lorn same way with King Arthur Gf flour and they RIPPED!
Thank you, I will do the same. I was hoping he'd have more gluten free recipes since his wife is gluten free.
Did you replace the GF flour by weight or by cup measure?
@@megmayo measured everything by weight!
I’m a pastry cook and make cookies almost every day at the restaurant and I can confirm this is a really good method. If you still want to incorporate brown butter you can do a 1:1 ratio of unsalted softened butter to brown butter or even 2:1. The flavor is worth it!!!
Cool. I'm making these and and will try your 1:1 method🥰
This is a stupid question but could you brown the butter, re-harden it in the fridge, and then let it soften? or does the browning just irrevocably change the composition of the butter?
@@estherruth4692you can whip it up in a chilled bowl and the butter should be chilled maybe. You add a Little bit buttermilk 40 gramm to about 200 Gramms of butter you can whip it up
My family said the cookies I baked, closely following your video and recipe, are the best cookies they’d ever eaten and it was the best thing I’ve ever made them. Major major thanks for the recipe and instructional video. Big kudos to you from the fam.
Mine said the same! Killer recipe
Artisanal chocolates chip cookies are very rare unless if you’re New York City. So the majority of the population need to make them at home like in this video
You know it's a good recipe when you don't have any of the specialty ingredients and it still turns out better than any cookie you've ever made!
What specialty ingredients have you seen in any other choc chip cookie recipe? I'm just curious to know.
Such as the MALDON SEA SALT FLAKES? 😆
I have a couple of ideas. I've hand chopped chocolate for my chocolate chip cookies for a long time, but the thing I do differently is use two or three different kinds of chocolate. I'll use semi-sweet, some bittersweet and a little bit of good quality milk chocolate also. You can reduce the sugar by a little to compensate for the added sugar in the milk chocolate, but I'm talking about an ounce or two at most, 30-55 grams. And good quality milk chocolate not oversweetened chocolate candy.
Another thing after you firm up the balls of cookie dough in the fridge, you can put them in the freezer. I put them directly in the freezer by placing them on a quarter sheet or plate until they get hard enough to move to a ziplock bag. You can then bake them from frozen without defrosting first, just add a minute or two to the baking time and have fresh cookies whenever you want. You can also leave the dough in the fridge for several days, the flavor develops more. Try it, bake a few the first day and then the rest in two or three days and see if you can tell the difference. It's a great excuse to eat and share cookies.
I agree with the others. This channel is going to take off. Remember us who were here first! (Okay, not first I found the channel last week but I've baked from it and shared it already)
I have an idea for your first t-shirt!
That sounds like a fantastic idea, Kekkai! Thanks for the tip. I'm going to try it when I make this recipe.
I can't stop making them. These cookie dough is always in my refrigerator, hands down the best cookies ever.
Try Guittard chocolate instead of Ghirardelli-- which is just too waxy and thin (a good prepared snacking chocolate, not good for baking & candy making, it's overrated, popular, but not very good). Guittard is more flavorful, richer, great for baking, just more superior. Try the wafers or the super-sized semi-sweet chips.
Thanks for the intel.
As a chocolate nerd who has tried and cataloged a lot , I concur.
Those look scrumptious! I'll definitely be trying this recipe, I love that it has more brown sugar to white-I prefer cookies like that & I LOVE dark & bittersweet chocolate!
Let me know how they work out for you. I did quite a bit of testing on this one. Should be great
I’ve tried twice they come out terrible I think it’s my mixer idk
@@BrianLagerstrom have you tried using toasted milk powder in your cookies. They give you the brown butter taste without the need to browning your butter
my favorite so far is Claire's recipe, after brown the butter, she added some spoons of cold heavy cream, and then whipped the melted brown butter and voila, the butter set again and whipped perfectly, and now it becomes my favorite and i re-create it a lot. but i love exploring new recipe, so I'm going to try this one, fingers crossed it'll be good as it looks in the video. thank you for sharing.
I've really enjoyed Claire's as it's definitely been my most favorite but I haven't tried this one yet. I'd like to find a quicker recipe where I don't have to brown the butter and then "re-solidify" the butter. I wish I had more time to do that all the time. Have you tried this recipe yet?!?!?!?
You can get scales that go to very small amount, like under a ounce. These are used by pot (drug) dealers, but it doesn’t make them bad scales!
I’ve been binge watching you videos Brian! Amazing recipes and easy instructions. Being a lazy foodie your videos are perfect to watch as I’m trying to dabble in bread more. Much love to ya and Lorn. Fellow Chicagoan also!
okay but what if i browned the butter then put it back in the fridge to solidify 🤔
Gear-ah-deli! These look delicious.. cookies make my teeth hurt but maybe ill have to bear the pain for these.
SO, I made these, and the moment my chilled dough balls hit the pan, they started melting into a very unflattering puddle. I saved the dough by taking them out before they cooked and splatting the rest onto the pan to create a GIANT cookie. It was really freakin’ good, but I definitely went wrong somewhere.
Could not creaming the butter and sugar long enough cause this? I don’t have a stand mixer and my handheld one was making it a bit difficult, so I quit a little early. It seemed pretty well combined but I don’t think it was quite there.
I’m pretty sure I didn’t whip the dough too much, either, but I could’ve without remembering.
I tried this recipe over the weekend before last and I still daydream about how perfect they tasted. I did some adjustments like 50g of granulated sugar and 150g of brown sugar and they came out to my taste, not overly sweet but still feels like dessert. I also enjoyed the fact that I didn't have to brown my butter as I don't like the fuss.
If you need a sign, a voice of reason to push you to make this recipe, this is it!
This guy is like the better version of Joshua Weissman, The version who's actually a decent person and not arrogant af
🙏🙏🙏
This channel is gonna blow up for sure. Excellent quality content here
Thanks Michael! I Hope you are right
It already did…it’s a carbon copy of Josh Weisserman’s channel.
@@gmflash88 there are definitely some similarities but a bit unfair to call it a carbon copy. Brian shows us what things will look like if you mess up and why, he doesn't put obnoxious music over his B roll, and has more of a specialty on baking/baking tangential stuff. Besides, as a new, up and coming creator it takes time to find your voice so we should cut him some slack
I think you’re a good chef and love your show but… this was the worst chocolate chip cookie I’ve ever had.
I followed your recipe to a tee. I even bought that Plugra butter. They looked identical out of the oven . Then I took a bite. Yuck. It was mostly cake and very little chocolate. And I say cake because it didn’t have that traditional cookie consistency. It lacked sweetness and was dry. My friend took one bite and said no more.
To make them edible I had to add half a bag of semisweet chips to the remaining batter and then flatten them down before cooking so they wouldn’t be so thick. And even then they were only okay.
I’m worried about your mature palette if you think these are good!
Hmm thanks for the feedback. I tested these extensively so either, the product you produced was somehow different or we have very different definitions of what good is. Either way thanks for trying it out. Hopefully you find another recipe that works for you on my channel.
@@BrianLagerstrom thanks, I’m sure I will as you’ve made a lot of great recipes.
@Brian Lagerstrom I just want you to know that I sometimes really hate you! I love chocolate chip cookies and those jumbo ones look delish. How I wish I were in your kitchen right about now. Thank you for all your hard work. I'm in NYC area in case you need a taste tester.
"Don't throw this stuff out"
who throws chocolate out?
I thought my cc cookie recipe was good, so I glossed over this one.. until today. Thank you, thank you, thank you! So perfect, even with my own add - a dusting of Ceylon cinnamon before bake. Can’t talk right now.. gotta get some milk. My family appreciates you🤗
Thanks for trying SUE!
I'm sorry but serriously? I usually love this guys videos but he makes a few batches of cookies and claims to be the ultimate authority on cookies? Someone developing a big of a swollen ego..
You’re channel rocks dude...!
Thanks man, glad to have you here.
these youtubers be putting flakey salt on everything now
what if you browned the butter then whisked it over ice to re-combine the milk solids (as per browned butter with sourdough type recipe), then creamed as per the vid. Would that make it a tiny it better?
I want to make these cookies but I don’t have a mixer 😢 will mixing the batter by hand work?
300k subscribers; congratulations Brian & Lauren. You two deserve so much success.
Thanks, Kate!
You can also just eat the chocolate shavings😘
I am going to make these and I am going to add chopped pecans. I'll report back.
Made these today and this is my new go-to cookie recipe. Even with some adjustments they were perfect. We don’t have a stand mixer and wanted smaller cookies, here’s what I did:
-Used hand mixer vs stand mixer, for about half the time as he did on the stand mixer
-Used light brown sugar vs dark brown (didn’t have dark)
-Didn’t do the extra chocolate on top, still turned out perfect
-Only chilled for an hour - the cookies spread a little more than his but not too much (in future I’d chill them for longer)
-Made them about 2/3 size of his, so they were done in ~15 mins
These cookies are freakin amazing. Seriously, have tried a bunch of different recipes and this is the best so far.
Thank you Andy. My budget doesn't allow for a stand mixer and I almost closed the video the second he said "This recipe starts with a stand mixer"
I wanted to ask him to make something with a hand mixer too, but I see that you have already used it, thank you.
Two years later: makes another recipe
Have you tried to do the recipe with half creamed butter and half browned butter? I think that would be a cool experiment to test out, get the best of both worlds
I love the salad spinner sifting hack. Great recipe, as always :)
Thanks for watching
Has anyone tried these against the better than levain bakery recipe? Guess I'll do it and report back.
I would love to know how they stack up! The levain ones are def more “cookie doughy” in the mid.
@@BrianLagerstrom I tried these against the better than... here are my thoughts:
These are better because they have a little better texture and taste. Both are very sensitive to underbaking or overbaking. One minute over or under and they just weren't exactly right. I found it crucial to watch them carefully and just as they began to lose the wet look on top and brown very slightly, then I'd take them out. I used parchment paper.
The other recipe used a little corn starch. I could taste that and didn't like it. Both recipes used dark chocolate. I'm not sure that's optimal. It would make sense in a sweeter cookie, but it's slightly over-powering in these. I think a good milk chocolate would let the buttery cookie come through stronger, but I didn't try it. Maybe just semisweet or a mix?
I added no vanilla. I prefer zero vanilla taste in cc cookies.
Lastly, I used dark brown sugar, and no refined sugar. I just used the same total amount of sugar and used all dark brown sugar. IMO, dark brown sugar imparts a deep rich flavor that rivals the typical vanilla flavor in most cc cookies.
Overall, I'd rate these very high as they did produce a decadent, balanced cookie when refrigerated and cooked as prescribed.
I made quarter cup/2 oz dough balls and they took 12 minutes in my oven at 375 degrees.
Dude! Why dip them in milk? Let's dip them in creme anglaise and call it a day! Let's stop the pussy-footin'!
Great recipe, Brian! If there's anything I took away from my culinary career, it was an affection for the sweets. Cakes, cheesecake, cookies, and frozen desserts were my forte. I'll never grow tired of discovering another chef's take on the classic!
This is a beautiful recipe. Try adding a tbsp or two of toasted milk powder to the butter/sugar as you cream it. You can achieve very similar flavor to browned butter while keeping the creamed butter effect.
Personally there not really that good there mid a waste of time honestly
I am definitely trying this the next time I make cookies. My go-to at the moment is the "secretly vegan" cookies from Ovenly - the recipe is here on youtube and I highly recommend it.
I like to add orange essence, orange zest, and orange-flavoured chocolate to mine, because chocolate and orange are total BFFs and should always be together.
Chocolate and orange are pretty chill together.
can you cream brown butter if you let it cool in the fridge?
I just made this recipe and damn are those some good cookies! The main difference between this and say the standard Toll House recipe are the creamed butter which makes the cookies super soft and real chocolate which makes it wonderfully melty. That's the second recipe from this channel that has blown me away to the point where I don't see any reason to go back to my old way of doing it. Keep up the great work!
Thanks very much for giving these a try Tom. Thanks for watching my vids.
Made these cookies last night. Cooked and ate them for breakfast. “⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Would eat again!” I opted for PG-13 cookies and was able to make 20 larger than normal size. I can’t believe you ate 10 of those monsters!!
Would this work with nuts thrown into the mix??
This video was stellar. Your like to dislike ratio is one of the highest I've seen on RUclips. That proves it. Anything above 40:1 is fantastic. You are going to blow up with content this good.
That’s awesome, that’s a stat I haven’t heard of but really good to know! Thanks man.
Hey Brian! Love the channel! I have a couple questions for you if you have a second.
I don’t know a TON about baking, but I do know that brown butter cookies have an excellent taste, though. Could you, theoretically, make brown butter, chill the brown butter to solidify it again, and then cream it with sugar after it’s solidified? Would you even want to make brown butter with such a quality butter, or would that be like making a cocktail with sipping bourbon? Let me know your thoughts.
Thanks!
ATK browns then cools so it does work, but I for me it’s added complexity, and when you are using a high quality butter I think it’s best to keep it simple.
To me it would be similar to roasting flour before you mix into a dough. Could be a fun flavor, but why not make the bread correctly?
I don’t know maybe someone can change my mind on it I love browned butter
okay so....I am an Indian and all we eat is clarified butter. not brown butter, ikr, but close enough. the solids are separated and usually discarded were in the brown butter you keep. but still, you evaporate almost all of the water, and it's almost impossible to bring back the mil solids into suspension. when our clarified butter freezes it's very very unlike butter, it's very soft and vaseline-like. I don't think it will behave in the same way as butter in creating the air pockets, but while watching the video I was wondering the same thing and maybe wondering about a 50% 50% mix maybe even 80%20%. but still, I don't know how would you address the issue of suspending the brown particles back. maybe adding water back and whipping it? I don know man! definitely will be experimenting.
I like to combine the brown butter and creaming butter process. It’s the best combination of flavor and texture. You replace the water lost in the browning process (I add ice cubes until the browned butter reaches the original weight of un-browned butter). Then I let it cool down until it has the texture of softened butter, and you can cream and get the brown butter flavor.
you put so much care into every single video and it _shows_ ! thank you very much for another amazing recipe!
Hey Bri. I’m rewatching this video, because I’m thinking of making cookies as small Christmas gifts. But with this recipe only making eight cookies per batch, I may be baking for weeks! These cookies look so perfect, though, that may start making cookies now and freezing them until Christmas. Then bake them off. Thanks for the recipe! Do you have an oatmeal raisin favorite?
I need to do oatmeal raisin soon!
@@BrianLagerstrom tack on a oatmeal chocolate chip too please!
Just to clarify, the recipe is for 12 rather big cookies. He baked them four at a time but you could work some magic to fit more.
Omg you are the Brad Mondo of baking/cooking 💙💙💙
Haha my wife is obsessed with him I can’t wait to tell her that! Thanks
If you don't have a sweet tooth, make these but use 100% cacao chocolate. It's incredible
Actually Bri. Now that I think about it, brown butter makes cookies better but, Claire From BA made an oatmeal, brown butter cookie with both brown cutter and softened butter. I made them and they had a crispy, soft crunchy texture all with the flavor of brown butter. Maybe because she added pecan toffee? I don’t know.
Woah. I’ll have to check that. Oatmeal raisin would be a good vid. I’d want to do craisins tho.