Madeleine's Signature Brown Butter Cookies: A Balanced Indulgence
Hello, Readers! Today, I'm thrilled to share with you my signature Brown Butter Cookies recipe. As much as I advocate for wellness, I firmly believe that life is all about balance. Sometimes, treating yourself to a delicious cookie is exactly what you need!
The Philosophy Behind My Brown Butter Cookies
While we often focus on health-conscious choices, it's important to remember that enjoying life's little pleasures is part of overall wellness. These cookies represent that balance - a treat that's worth every bite, meant to be savored and enjoyed without guilt.
The Importance of Quality Ingredients
Before we dive into the recipe, I want to emphasize how crucial high-quality ingredients are to the success of these cookies. I've experimented with various substitutions, and trust me, it's worth sticking to the specific ingredients listed. The perfect texture and flavor of these cookies rely on this careful selection.
With these ingredients, I personally like to buy organic with everything, from the butter to the salt to the brown sugar. I really prefer using organic and non-GMO ingredients. The higher the quality of the ingredients, the better your cookie is going to taste.
Ingredients:
2 sticks unsalted butter, cut into tablespoons
2 tablespoons heavy cream
2 cups all-purpose flour
2 teaspoons Real Salt salt
1 teaspoon baking soda
3/4 cup packed dark brown sugar
3/4 cup coconut sugar
2 large eggs, cold from the refrigerator
1 tablespoon vanilla paste (Nielsen-Massey vanilla paste)
2/3 cups of bittersweet chocolate disks, half coarsely chopped (Guittard Bittersweet Chocolate)
2/3 cups of milk chocolate disks, half coarsely chopped (Guittard Semisweet Chocolate)
Instructions:
Using a skillet, brown 1 stick of butter over medium heat. Transfer browned butter to a large bowl.
Let cool for a few minutes then add the remaining stick of butter. Whisk well until mixture is smooth.
Whisk in the cream. Add both sugars and whisk until smooth.
Add in the eggs and vanilla; whisk to combine.
In a separate bowl, sift flour and baking soda then add the 2 teaspoons of salt. Stir dry ingredients.
Carefully add dry ingredients to wet ingredients. Fold in flour mixture then whisk batter until no flour bits remain visible.
Fold in chocolate chips.
Chill dough for 15-20 minutes.
Remove from fridge and portion out the dough using an ice cream scooper (1 scoop = 1 cookie). Place on a lined baking sheet.
Cover with plastic wrap and place in fridge for 12-24 hours.
When ready to bake, preheat oven to 350°F (175°C).
Place 4-6 cookies per lined baking sheet.
Bake until golden, about 18 minutes.
Remove from oven and let cool on the baking sheet.
Sprinkle some Maldon Sea Salt Flakes on top for a sweet and salty finish.
If you guys end up trying, please let me know how it went in the comments. I would love to hear from you guys. Don't forget to tag #ScheffsKiss on social media if you share photos of your Brown Butter Cookies.
