How To make Basic Brown Sugar Cookie Dough
1/2 c Butter
1 1/4 c Light brown sugar
Lightly packed 1 Egg
1 Egg yolks
1 ts Vanilla
1 tb Brandy
3/4 c Flour
1/2 ts Salt
Beat the butter until light. Add the brown sugar and cream well. Add the egg, egg yolk, vanilla, and brandy and beat until smooth. Set in the flour and salt until well blended. Chill well. Butter lightly well-seasoned or or nonstick pans or use paper to line the pans. Pipe out the dough using a pastry bag or form using a spoon into small wafers about 1 1/2 x 3/8 inch. Allow room for spreading. Bake in an oven preheated to 375 for 8-10 minutes or until golden. Let cool on the baking sheet 2 or 3 minutes, then remove to a rack. Store airtight. SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 239) -----
How To make Basic Brown Sugar Cookie Dough's Videos
The Effect of Sugar on How Much Cookies Spread
Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar*
1 c (213g) brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
2 tsp vanilla extract
3 c (420g) AP flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp (6g) fine salt
6 oz (170g) bittersweet or dark chocolate chips
6 oz (170g) milk chocolate chips*
1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chocolate and mix until combined.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 16 scoop (roughly 1/4 c) bake at 350F (190C) for 15-20 minutes or until golden brown just around the edge.
*for a thin and crispy cookie, increase the sugar to 1.5 c (300g) and decrease the milk chocolate chips to 2 oz (57g)
*for a thick and gooey cookie, decrease the sugar to 1/2 c (100g) and increase the milk chocolate chips to 10 oz (284g)
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.
Brown Butter Chocolate Chip Cookies ???? Homemade
????☕️Coffee, Unicorns & Chocolate Chip Cookies☕️????
????Recipe????
Ingredients
For the Brown Butter:
2 cups heavy cream
Pinch of salt
For the Cookies:
2 +1/2 cups flour (for thinner cookies: 2+1/4 cups flour)
1 tsp baking soda
Pinch of salt
1 stick brown butter
1 stick softened butter
1 cup dark brown sugar
1/2 cup granulated sugar
2 eggs (room temp)
1 tsp vanilla extract
1/2 cup hazelnut
1 cup chocolate chips
Instructions
Preparing the Brown Butter:
Pour the heavy cream into a bowl and using an electric mixer or stand mixer (or a butter churner) beat the cream until the fat solids separate from the liquid for about 10-12 min as in the video.
In a large bowl, wash the butter in cold water, replace the water and repeat the process until the water no longer looks milky.
Place the butter in a pan over medium heat. Stir and keep watching to make sure that it is not burned. Once the butter is lightly brown and smells nutty, remove the pan from the heat and pour the butter into a medium bowl. Let it cool at room temp.
In another medium bowl, stir the flours, baking soda, and salt.
In a large bowl, add the cooled brown butter, softened butter, dark brown sugar, and granulated sugar. Mix until fluffy and creamy using an electric mixer.
Beat in the egg and vanilla until smooth.
Pour the dry mixture into the wet mixture and combine them well. Add chocolate chips and hazelnuts and stir.
Cover the dough with plastic wrap and chill in the refrigerator for at least 1-2 hours, or better overnight.
Preheat the oven to 350F.
Scoop the dough 2 inches apart on a cookie sheet using a medium ice cream scoop. Press a few more chocolate chips on the top of the cookie balls.
Bake around 11-12 min until nicely browned.
Bon Appétit, Buen Provecho, and Afiyet Olsun!
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How to Make: Edible Cookie Dough
Merch:
½ C (1 stick) salted butter, ½ C brown sugar, 1 tsp vanilla, 1 C flour, ½ C mix-ins (chocolate chips, mini M&Ms)
#shorts
Edible Cookie Dough Recipe
You’ll love this worry-free and DELICIOUS edible cookie dough made with toasted flour and no eggs! Easy to make and store for an indulgent anytime treat! Big notes of vanilla, brown sugar and chocolate take this cookie dough recipe over the top for some serious indulgence. And yes, I bake one and see if this raw cookie dough turns into my dream cookie or a DUD!
Full Recipe:
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brown sugar vs white sugar in cookies #shorts
welcome back to cookie science! today we are comparing the effect of brown sugar vs white sugar in chocolate chip cookies. as always with this series, i am using the nestle tollhouse recipe for my base recipe!
Chocolate Chip Cookies (ft. Lynja)
#shorts #cookie #chocolatechip #food #cooking