Brown Butter Cookies Claire Saffitz
Butter Cookies

Brown Butter Cookies Claire Saffitz

  • January 17, 2022

Crispy edges, a chewy center, and a recipe that turns out consistently delicious homemade chocolate chip cookies every single time—all without a mixer. .

Oat and Pecan Brittle Cookies (From Claire Saffitz's Dessert Person)

Oat and Pecan Brittle Cookies (From Claire Saffitz's Dessert Person)

Oat and Pecan Brittle Cookies (From Claire Saffitz's Dessert Person)

If you have recently discovered the amazing qualities brown butter adds to a cookie make this recipe!Preheat oven to to 350°F on a baking sheet toast pecans for 8–10 minutes until fragrant.Prep a baking tray for when your brittle is ready by lining with parchment baker or a silpat.You can test this simply by placing a little of the melted sugar on your rubber spatula and allowing it to cool.Once the sugar and butter is fully melted, remove saucepan from heat and stir in pecans.The baking soda aerates the brittle so it will turn opaque and increase in volume and sputter a bit.Scrape mixture onto your prepared baking sheet and spread into a thin layer.Place in sauce pan and stir constantly on medium-low heat, scraping the bottom and watching so milk solids (white/brown bits) do not burn.In a food processor pulse flour, salt, and baking soda, half of reserved pecan brittle and 1 cup oats.On low speed add your blended flour, salt, baking soda, pecan brittle and oat.You can test the bake time of your cookie individually to determine what end result you like best. .

The Savory Sablé Is Sublime: Brown Butter and Sage Sablés

The Savory Sablé Is Sublime: Brown Butter and Sage Sablés

The Savory Sablé Is Sublime: Brown Butter and Sage Sablés

I mentioned before that one of the things I like about Claire Saffitz's cookbook Dessert Person is that the recipes seem fresh, yet accessible.When the butter is opaque, but not completely hardened, you cream it with sugar and lemon zest until pale; add egg yolks and vanilla; and mix in the dry ingredients (flour, cornstarch, and salt).When you're ready to bake the cookies, you take half of the reserved fried sage leaves and crumble them into demerara sugar.I was surprised that I tasted lemon first, followed by a lovely aromatic touch of sage. .

Oat and Pecan Brittle Cookies Recipe

Oat and Pecan Brittle Cookies Recipe

Oat and Pecan Brittle Cookies Recipe

I simply make the brittle, then later make the dough and form cookies, stick them in fridge and next morning when I get up, turn on oven and when ready pop them in.Today, they are fat and didn’t spread out like a baby’s face.I contemplated making these for weeks and finally dove in during a winter storm kind of day.I had no troubles following the recipe closely and everything turned out as described by the author.The cookies were great warm right out of the oven but when they cooled off they were too soft and flexible, almost floppy.I was looking for crunch from the brittle but got a sense of a lump of sugar in my mouth instead.I still had craters of melted candy and a few pools of it at the cookie edge but it's still pliable a few seconds out of the oven so you can just reshape then.If you're having trouble with the toffee try doubling the water to start, swirl the pan often, and use a wet pastry brush to wipe down the sides of the pan after each swirl.Like another reviewer, no sputter when the baking soda and salt were added.I could have cranked the heat up and hoped for no burning even though 10 minutes had gone by, but decided instead to give up on this recipe and use the batches in pecan ice cream.Like every recipe in Dessert Person, these cookies are absolutely delicious and are definitely worth the few extras steps.The cookie dough is arguably even more yummy than the baked cookies so I'm making this recipe again today just to have frozen dough to eat :) Anonymous.The second time ended up with browned sugar covered pecans.I don’t consider myself a beginner baker (I make pain au chocolat weekly.).I keep browned butter in my fridge at all times so this was not too labor intensive for me.Weigh everything out, don't cut corners by baking with measuring cups.These cookies are amazing and I will be making these at least once a week moving forward.A really delicious cookie with just the right texture and a lot of depth of flavor.Another note: I made mine gluten- and dairy-free, using King Arthur Gluten-Free All-Purpose Flour and Earth Balance Unsalted Buttery Sticks.The brittle made with Earth Balance wasn't great by itself, but you couldn't taste a difference in the final product. .

Spiced Brown Butter Linzer Cookies recipe Recipe

Spiced Brown Butter Linzer Cookies recipe Recipe

Spiced Brown Butter Linzer Cookies recipe Recipe

Based on my initial read of this recipe and the negative reviews, I adjusted it accordingly was delighted with the results.I can offer the following advice for a positive Linzer experience: reduce the flour to 3 1/2 cups and chill it for 45 minutes to an hour max to avoid a dry, mealy dough, which can happen with too much flour and this much butter.Flavor-wise, the lemon, cardamom, pepper, and bean vanilla add a zesty zing to what would otherwise be plain sugar cookies.This helped me save the dough and made beautiful and delicious cookies.I had to resort to breaking off small pieces and rolling enough dough for one cookie at a time. .

The BEST Brown Butter Matcha Cookies Recipe

The BEST Brown Butter Matcha Cookies Recipe

The BEST Brown Butter Matcha Cookies Recipe

The earthiness of the matcha pairs PERFECTLY with the nuttiness that comes from browned butter.I think I have an addiction to browning butter in all my recipes now… it adds such a nutty toasted flavour that pairs PERFECTLY with the earthy matcha.I was heavily inspired to develop this recipe after watching Claire Saffitz’s Dessert Person video of her brown butter cream cheese carrot cake.Browning the butter is not necessary but it sure does add an amazing nutty, toasty, and earthy flavour.The butter will foam and little brown bits will start to form on the bottom.Once the the brown bits turn golden, STOP and remove from the heat.Matcha is a Japanese finely ground green tea powder.Tiny shards accompanied with pools of white chocolate makes these even more special!While baking, I recommend taking them out at the 8 minute mark and dressing the cookie up with additional chocolate chunks lightly pressed in.I used Hershey’s cookies and cream chocolate bars but feel free to get creative!Pretzels, Oreo cookie pieces, or even chopped nuts would be delicious.If you like the whole sweet and salty vibe, you can even sprinkle over some flakey sea salt.I was feeling extra that day and decided to add gold leaf.It didn’t add any flavour but I definitely felt my opulent fantasy.You can store the cookie dough balls in the freezer and bake them when you have a sudden craving.Alternatively, you can thaw the dough for 20 minutes and then bake as normal.Can we normalize adding browned butter to literally every recipe?Optional: additional chocolate to top Instructions Brown butter in a small saucepan over medium heat.It should look golden with toasted brown milk solids on the bottom.In the meantime, whisk together flour, matcha, baking soda, and salt.Then press optional larger pieces of chocolate to the top and bake for another 5 minutes. .

Claire Saffitz's Chocolate Chip Cookies

Claire Saffitz's Chocolate Chip Cookies

Claire Saffitz's Chocolate Chip Cookies

With a gazillion recipes out on the internet, it tends to differentiate in its proportion of ingredients, with each differing variable resulting in a cookie of contrasting textures – one that is thin and crisp, or thick and gooey, chewy middles and wrinkly, crisp edges, or cakey.Most of the times, depending on the types of ingredients used, it usually always turns out good (lest the cakey one, cos’ I least prefer it).The recipe calls for a mix of bittersweet and milk chocolate: the former imparts the deep, dark chocolaty notes, characteristic of a chocolate chip cookie, whilst the milky, creamy quality of the latter complements the butterscotchy and nutty cookie base.Please, please get your hands on pure vanilla bean paste, it will be your most rewarding purchase in your baking journey.The recipe requires some time ahead for the cookie dough to age and mature in the refrigerator.The resting period also allows the fats to solidify and the flour to properly hydrate the moisture from the eggs and butter, yielding an evenly baked cookie with the intended texture – crisp-chewy edges and soft, gooey middle, with very rustic looking wrinkly edge every single time.In a saucepan, cook the remaining 113g of butter on medium-low heat, stirring constantly, until fully melted.When the butter comes to a boil, lower the heat and continue stirring with a heatproof spatula, while scrapping the bottom and sides of the saucepan to prevent the milk solids from sticking and burning.Stay cautious whilst stirring as the butter will spatter and foam as the water evaporates.Apart from the visual cues, another telling sign that it is ready is that the nuttiness from the toasted milk solids in the butter will permeate the kitchen.When the browned butter mixture has cooled down to room temperature (it can be lukewarm, just make sure that it is not hot), whisk in light brown sugar, and caster sugar until the mixture is smooth and thick for about 45 seconds.When things are still looking a bit floury, stir in the chocolate fèves and callets until all of the ingredients are just combined.After resting for a day, apportion the cookie dough into balls with an 2-ounce ice cream scoop or quarter cup measure.Note: If you have chosen to refrigerate overnight, let the cookie dough thaw out at room temperature for five minutes before proceeding to apportion it (or skip this step entirely).I would, however, add a good amount of bittersweet chocolate - at least 60% cacao - so the cookie will be more balanced and not overly sweet.NOTE: If you do not want to bake everything up, the extra dough keeps nicely in the freezer for up to a month, or tightly wrapped in the fridge for up to 5 days.I really love having the chocolate chip cookie warm – though, really let cool a little cos' your cookie won't hold its shape straight out of the oven – so the chocolate still remains melty and when dipped into cold milk, creates a hot and cold tinkle, which in my personal opinion, feels pretty comforting. .

Brown-Butter Toffee Sandwich Cookies Recipe

Brown-Butter Toffee Sandwich Cookies Recipe

Brown-Butter Toffee Sandwich Cookies Recipe

To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between. .

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