But Sugar is Sweeter

Posts tagged “browned butter

Salted Brown Butter Chocolate Chip Cookies

Hi y’all.  So it has been about 2 years …eeek. Sorry about that.  There have been  new jobs, new cities, new friends, lots of vacations, and 2 dog surgeries that have happened since then, but I have been cooking the whole time! I decided to start an instagram account (@spicenice), more for a personal way to keep a log of things I have made and liked; but I got a request for this chocolate chip cookie recipe and I figured, why not start blogging again!

I made these cookies for a very specific purpose – to give to the wonderful workers at Pet Palace, who saved our dear dog Houston’s life by recognizing immediately that something was wrong with our normally bubbly and light hearted pup, and got him to the vet ASAP. They really couldn’t have been more wonderful  – between covering the initial diagnostic vet bill, to transporting him all the way across town to where he could have the needed emergency surgery done, to just generally loving our pup, we are really grateful. And so I figured they deserved a special cookie. Chocolate chip will forever be my favorite (and the most popular); but how can you make it even better….brown butter and flakey sea salt, that’s how. These were really good.  I actually consider it a serious win on the new years resolutions that I managed to only eat 2.  Enjoy, and hopefully you’ll be hearing from me again soon!

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Salted Brown Butter Chocolate Chip Cookies

Ingredients

16 tablespoons (2 sticks) unsalted butter

2 and 1/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/2 cup granulated sugar

1 cup light brown sugar

1 large egg

1 large egg yolk

2 tablespoons milk

1 and 1/2 teaspoons vanilla

One bag semisweet chocolate chip cookies

Fleur de Sel or flaky sea salt

Instructions

1. In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it is frothy and browned, about 7-8 minutes or so (the browning process goes quickly once it starts so watch it carefully.)

2.  Transfer the butter to a small bowl and let cool to room temperature, or place in fridge to help the process.

3.  In a separate bowl, whisk together the flour, salt, and baking soda.

4. In the bowl of your standing mixer fitted with the paddle attachment, beat the browned butter and both types of sugar, until smooth and light, about 7 minutes. This will only work if you have let the butter cool completely.

5. Add in the whole egg, the egg yolk, milk, and the vanilla.

6. Decrease the mixer speed to low and add the dry ingredients.

7. Gently fold in the chocolate chips.

8. Cover the cookie dough tightly with plastic wrap and refrigerate overnight.

9. The next day, preheat the oven to 375 degrees and line two baking sheets with parchment paper or silicon mats.

10. Using a cookie dough scoop, place about 2-3 Tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle each cookie individual with flakey sea salt. For thinner cookies let the dough reach room temperature before baking.

11. Bake each cookie sheet until the cookies are golden brown on the bottom, about 12-14 minutes or so.  Because of they previously browned butter they brown quickly so check yours accordingly.

Adapted from:  The Curvy Carrot, Originally from Food and Wine magazine,  June 2012 issue.

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Apple Cider Muffins with Browned Butter Glaze

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So, you know my previous obsession with California?  Well, because we’ve had the most amazing weather for the last month,  I’m starting to realize that Ohio is pretty awesome!   The leaves are starting to change, there is fog over the valleys when I drive to work, and the sun has that autumn  glow.   It’s wonderful!  Although you will surely need to remind me of this come February, when I cannot wait for winter to be over! To keep my California dream alive, my best friend from like the fourth grade just landed a coveted fellowship spot at UCLA, so  I’m quite sure my love will be rekindled when I go to visit.  But for now, I’m loving Ohio.

Now about these muffins.  Obviously, they totally go with October, but they would be equally perfect for Thanksgiving breakfast. They are actually pretty healthy – chunks of apple and apple sauce keep them very moist without much fat.  Then of course you add this browned butter glaze, which sort of ruins the healthy aspect, but  you absolutely cannot leave it off.  It is amazing. Together, these were best apple muffins I’ve ever had.

A few technical points….  First, you precook the apple with a bit of sugar and spice.  This step gives the apples a pie-like texture, instead of the dehydrated apple you find in some baked goods.  Additionally, I found out the hard way that there are so many liquid components to these, that they will seep if allowed to sit in an air tight container.  I’m quite sure this didn’t make the best presentation when John brought them into class, but apparently they were still well loved. To avoid this, go a little lighter on the amount of apple in the batter, and store with a rack underneath. These muffins are just hearty enough that you can call them breakfast without too much guilt.IMG_5512

Apple Cider Muffins with Browned Butter Glaze

  • 4 Tablespoons butter
  • 2 -2 ½ honeycrisp apples, peeled and diced
  • 3 tablespoons apple cider
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 pinch of nutmeg
  • 1 large egg
  • 1/3 cup loosely packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened applesauce
  • 1/4 cup apple cider

For the Glaze: 

  • 4 tablespoons browned butter, melted and cooled*
  • 1 1/2 tablespoons apple cider
  • 1 cup powdered sugar

Directions:

Begin by melting the butter in a small skillet over medium heat. Continue to cook, swirling occasionally until the butter turns a deep golden brown.  Be careful not to burn. *Repeat this step for the browned butter in the glaze.

Preheat oven to 350 degrees F. Heat a small skillet over medium-low heat and add diced apples with 3 tablespoons apple cider, and a pinch of cinnamon and salt. Cook, stirring occasionally, until apples are soft and caramely, about 8-10 minutes. In a bowl, whisk together flour, oats, baking soda, baking powder, salt and spices. Set aside. Line a muffin tin with liners.

In a large bowl, whisk egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, butter, apple sauce and apple cider, whisking again until smooth. Gradually add in dry ingredients, mixing until just combined. Fold in diced apples. Do not overmix. Fill each muffin liner 3/4 full to scantly full.

Bake for 15-17 minutes, or until tops slightly golden. When cool enough to handle, transfer to a wire rack to cool.

Brown Butter Apple Cider Glaze
In a medium bowl,  combine browned butter, vanilla extract and powdered sugar. Whisk until the mixture comes together then add in 1 tablespoon of apple cider, continuing to mix.  If it still doesn’t appear glaze-like, add in cider 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a tiny bit of powdered sugar until you get the desired consistency. Spoon glaze on warm muffins or dip each top in the glaze, then serve.

Slightly Adapted from How Sweet It Is