Broma Bakery's Famous Browned Butter Chocolate Chip Cookies | SWEET TOOTH S1E1
Get ready to make the best Browned Butter Chocolate Chip Cookie of all time. This easy chocolate chip cookie recipe has 1.6 million page views on my blog, and for good reason. Made with browned butter, the perfect ratio of brown and white sugars, and with big chunks of chocolate, they're truly the best cookies you'll ever eat.
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KEY MOMENTS
00:00 Intro
00:12 Sweet Tooth series intro
00:23 Welcome to the series
00:44 What makes these Browned Butter Chocolate Chip Cookies the best of all time
01:08 How to brown butter
02:50 Mix the wet ingredients
04:17 Add the dry ingredients
05:39 Add the chocolate
06:09 Scoop and chill the cookie dough
07:16 The Big Reveal
08:34 Tasting Notes
09:31 Next time on Sweet Tooth
SERIES CREDITS
Editor & Post Producer: Ari Bre Bre | @aribrebre
Editor: Guigo Foggiato | @guigofoggiatto
Illustrator & Animator: Mau Domingues | @maudomingues
Assistant Editor: Mack Johnson | @mackjohnson.edit
Graphic Designer: Wilda Casado | @helloimwilda
Producer & Cinematographer: Ben Consoli | @benconsoli
Director of Photography: Chris Loughran | @chrisloughran
Cinematographer: Amanda McGrady | @ajoymc
Gaffer: Joe McLeish | @joe.mcleish
#chocolatechipcookies #chocolatechipcookierecipe #brownedbutter #cookierecipe
Brown butter cookies ????????✨
Chocolate Chip Cookie Upgrade: Crinkly, Chewy, Browned Butter | Easy No-Mixer Recipe
The ultimate Chocolate Chip Cookie recipe. Simple techniques turn the classic cookie we're all familiar with into something next level, loaded with texture and flavour. Plus, it's super easy to make. It all comes together in one bowl, with no mixer required.
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Hi! I'm Sheldon (aka Sheldo), an avid baker and cook. You may know me from season 4 of The Great Canadian Baking Show. Subscribe for more videos every week with delicious recipes you can make at home.
Ultimate Chocolate Chip Cookie Recipe
Ingredients:
- 150g (2/3 cup) unsalted butter (if not weighing, melt butter first then measure in liquid measure cup)
- 30g (2 tbsp) cold water
- 100g (1/2 cup) sugar
- 100g (1/2 cup packed) dark brown sugar (light will also work)
- 1 large egg, fridge cold
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt (use 1/2 tsp for table salt)
- 175g (1 1/4 cup) all-purpose flour
- 150g (3/4 cup) semi-sweet chocolate chips (sub any chocolate: bitter-sweet or dark chips, chunks, chopped bars, etc)
- Flaky sea salt, for finishing (sub kosher salt, coarse sea salt)
Brown Butter
1. Place butter in a medium stainless teel saucepan. Cook over medium heat, swirling every so often to melt evenly. The butter will start foaming, steaming, and gently popping. This is the water in the butter evaporating.
2. Once the noise quiets down and the foam subsides a little, most of the water has evaporated. At this point, stir constantly, scraping the bottom of the pot so that the milk solids do not stick.
3. Keep cooking until you see light brown bits at the bottom of the pan and can clearly smell a deeply buttery and nutty aroma.
4. Turn off heat and immediately add the 2 tbsp cold water to the hot browned butter. The butter will sizzle and steam. Transfer butter to a mixing bowl (metal bowl will help with cooling) and set aside for 5-10 minutes to cool.
Make Dough
1. After the butter has cooled slightly but the bowl is still warm to the touch, add in brown and regular sugar. Whisk to fully combine.
2. Add in egg and vanilla extract. Whisk vigorously for 1 minute until the mixture lightens in colour and thickens slightly.
3. Add baking soda and salt. Whisk for 15 seconds to distribute evenly.
4. Add flour to bowl and use spatula to stir and fold until the batter is even and there are no dry patches of flour.
5. Add chocolate chips and fold to distribute evenly.
Shape & Chill
1. Use large #20 cookie scoop to portion into dough balls. If rolling by hand, aim for around golf ball size or 3 tbsp (just under 1/4 cup). The dough will be slightly soft and sticky but still shapeable into rough balls. Use slightly wet hands to help with sticking (but honestly just embrace the stickiness and power through haha). If the dough is too soft to work with, chill for 30 minutes and try again. The recipe makes roughly 12 golf ball sized dough balls (but sometimes I get 11, depending on how much of the cookie dough I snack on).
2. Place all the dough balls close together on a lined cookie sheet. Cover and chill in fridge for 30 minutes minimum, up to 48 hours. The dough can also be frozen. After the balls harden in the fridge, transfer to a freezer bag and keep up to 3 months. Bake straight from frozen but add 2-3 minutes to the baking time.
Bake
1. Pre-heat oven to 350F (175C) with rack in the centre.
2. Place max 6 frozen dough balls on one lined cookie sheet. Sprinkle lightly with flaky salt.
3. Bake one tray at a time for 10-12 minutes at 350F. When ready, the outside of the cookies will be lightly browned and crinkly. The centre will be blonde and puffed up.
4. Cool on tray for 5-10 minutes then transfer to wire rack to cool completely before serving.
00:00 - Intro
00:43 - Intro song
00:53 - Welcome!
01:12 - Cookie requirements & why I'm usually disappointed
03:05 - The original chocolate chip cookie
03:07 - Factors of cookie texture
04:34 - Upgrading the cookie
05:13 - Begin recipe (brown butter)
07:19 - Make dough
09:10 - On measuring flour
09:49 - On chocolate chips
10:07 - Finish & portion cookies
11:13 - Bake cookies
12:40 - mmmmmmmm
13:54 - Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
How to make Brown Butter Chocolate Chip cookies| The BEST chewy,crunchy cookies
If you are Chocolate Chip cookies lover, you will definitely LOVE this recipe.
These Brown butter chocolate chip cookies have chewy texture inside and crunchy outside.
Also I decided to go with Brown Butter for this cookie recipe, because it develops a beautiful nutty, toasty caramel taste. It’s technically an upgraded flavor of chocolate chip cookies.
中文食譜：
2 sticks unsalted butter(226g)
215g All purpose flour
1 tsp Salt
1 tsp Baking soda
1 whole egg
1 egg yolk
180 Brown sugar
40g White sugar
5ml Vanilla extract
120g Dark chocolate
???? Incredible! Browned Butter Double Chocolate Chip Cookies
The deep nutty flavour from the browned butter, adds a depth to this chocolate chip cookie recipe. You have to make them, we understand that they are Santa's favourite cookies!
Ingredients:
1 cup (250 mL) unsalted butter
2 1/4 cups (550 mL) bread flour
1 tsp (5 mL) salt
1 tsp (5 mL) baking soda
1/4 cup (50 mL) sugar
1 1/4 cups (300 mL) brown sugar
1 egg
1 egg yolk
2 Tbsp (30 mL) milk
1 Tbsp (15 mL) pure vanilla extract
3/4 cup (175 mL) semisweet chocolate chips
3/4 cup (175 mL) dark chocolate chunks
Method:
Preheat oven to 375°F (190°C).
Melt butter in a small heavy-bottomed pan over medium heat.
Cook, stirring constantly until browned, about five minutes.
When the butter begins to brown you'll notice a change in smell and the butter will darken in colour.
Set aside and cool.
Sift together the flour, salt, and baking soda.
Mix together the white sugar and brown sugar, then pour in the cooled browned butter and beat together until creamy.
Beat the egg, egg yolk, milk and vanilla extract, until well combined.
Slowly incorporate the flour mixture until combined.
Stir in all of the chocolate chips
Cover bowl with plastic wrap and chill the dough for a at least one hour.
When chilled scoop approximately 1 tbsp of dough and roll into a ball. Place onto baking sheets.
Bake for 10-12 minutes or until golden brown.
Cool completely on wire racks.
Makes 36-40 cookies
#cookies #CookieRecipe #ChocolateChipCookies
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How to Make Browned Butter Chocolate Chip Crisp Cookies
What makes a chocolate chip cookie great? I think we’ll get a lot of answers if we did a poll. My husband is a purist—he likes simple chocolate chip, period. I like to vary tastes, textures. So I am always doing more. Neither is wrong. It’s about what you like.
Recipe: Brown Butter Chocolate Chip Crisp Cookies
Yields 14-15 large, 4-inch cookies
Ingredients:
* 1.5 american sticks salted butter (or 6 oz), browned (we’ll discuss in Step 1)
* 225 grams all purpose flour (approx. 1 and ⅓ cups)
* 200 grams dark brown sugar (approx. 1 packed cup)
* 110 grams granulated white sugar (approx. half cup)
* 60 grams oats (approx. half cup)
* 25 grams crisp rice cereal (Honestly.. I could have done with a bit more- 30 grams if I’m doing it next time)
* 1 to 1.5 cups chocolate chips (but measure with your heart here lol)
* ½ tsp baking soda
* ¼ tsp baking powder (this will get it a bit more rise than just baking soda alone)
* 2 eggs (room temp)
* 1 tsp vanilla
* ½ tsp cinnamon
* 1 TBSP ground coffee of choice (complete optional)
* ½ tsp salt (more on top if you’re into that!)
Directions:
1. Brown the butter. So here it is about browning butter– it adds some nutty flavor to your cookies, but as I’ll talk about in the Tips/Tricks/Modifications section, not absolutely necessary. Place your butter in a small sauce pan over medium heat and let it boil, until it turns brown. About 10 minutes or less on a simmer. Make sure you wash the video on how to do this– don’t let it turn black and burn, it can’t be salvaged.
2. Let your butter cool. At least half an hour.
3. Combine your cooled brown butter with sugars, mix.
4. Add in eggs and vanilla, mix will with a spatula until it resembles a caramel.
5. Add in all your dry ingredients and mix-ins at once (this should be the rest of your ingredients!)
6. Portion with a scoop (I like to use a ¼ cup scoop for these cookies), freeze or place in the fridge for minimally half hour up to 3 months in the freezer – this allows the dough to rest and flavors to combine– the longer you leave it in the freezer, the moisture evaporates a tad and you’ll get a less wet cookie
7. Preheat your oven to 350° F when ready to bake. Get an oven thermometer and make sure it’s actually 350. Best $10 you’ll spend if you bake a lot!
8. Bake for approx. 15 minutes, rotating halfway. This gives you a pretty soft baked cookie. Bake longer or at a higher temp for crisp-around-the-edges cookies..
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