January is the month where two of my family members celebrate their bday... dad was last week and sis Wati celebrated hers today.. Happy bday sista! may u be happy always with ur loved ones... no bday cake cos am hibernating.. remember?? hehe
This month n Feb will also see us travelling quite a bit.. we will be heading down to Jakarta early next week and will be flying back on Saturday.. Sunday will see us driving up to Malacca and KL and will be there for five days... the week after.. hubs will be flying to Germany for an urgent matter and most probably Sonia and I will be meeting hubs in Bangkok for the weekend.. It seems tiring but I am really looking forward to it.. will "hotel school" Sonia since am taking her out of school hehe
So ok.. I am not too sure if i will be sharing anymore new recipes this week as i hv to bake macs and a few lapis legit for my customers.. and if i do find the time to try out new recipes.. i will definitely be sharing it with my dear readers..
... Alrighty.. Brown butter chocolate chip cookies happens to be one of my fav chewy cookies.. for some reason i am now a big fan of chewy cookies... not bec my teeth are failing me lol.. i find chewy cookies give out a lot more flavours than the crunchy ones.. anyway.. hubs loves it to bits and ate the whole container himself! geeeshhh why doesnt he grow fat by eating all the dessert that i bake.. i dont know "shrug"
BAKING TIP from Annalise:
"Perfectly baked cookies every time
Pull cookies from the oven when the edges are golden brown and the tops are just starting to turn golden. Once out of the oven, leave the cookies on the sheet pan for a few minutes, where they’ll do a little more baking and setting up. After 5 minutes, transfer the cookies to a wire rack to cool completely and you’ll have perfectly crisp cookies with a chewy center." She's right!!
Ingredients
1 cup (226 grams) unsalted butter - I used semisalted so didnt add the below-mentioned salt.
1/2 cup (100 grams) sugar
1 cup (215 grams) brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cup (300 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (450 grams) semi-sweet chocolate chips - I used 250g and added 150g toasted hazelnut
Coarse salt, for sprinkling (optional) - I used Fleur de Sel
Instructions
In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burned quickly. When the color has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cool too hard, let it come back to room temperature before using.
Preheat oven to 175 degrees C, and line a sheet pan with parchment paper.
Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined. Add the chocolate chips and mix until incorporated.
Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Sprinkle with coarse salt, if desired. Bake until golden brown, 10-12 minutes. Let cool for 5 minutes on the pan before removing to a wire rack to cool completely.
Store cookies in an airtight container at room temperature.
I have to say adding hazelnut really gives it a nice crunch within the soft centre...
I have to say adding hazelnut really gives it a nice crunch within the soft centre...
Source: Annalise of Completely Delicious