Hello! I’m Marsha, and welcome to my blog, where I’ll be sharing recipes I make at home. I’m no professional, I just love to bake!
Yesterday, I baked up some brown butter chocolate chip & M&M cookies! If you’ve ever browned butter before, you’ll be familiar with the nutty, caramel-y aroma that comes with it. If you haven’t browned butter before, it is so simple to do right on your stove top. I have placed the instructions on how to do it below this recipe.
Right! On to the ingredients, and method.
- First, slice up your butter. Slicing ensures the butter melts down evenly. Melt over medium heat in a skillet.
- Stir the butter occasionally to ensure the butter is browning evenly. Once completely melted, the butter will foam up. You’ll notice lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should begin to have a nutty aroma. One it begins to turn tan, remove from the heat and place on a cool surface to stop the cooking process. Burnt butter is bitter; if your butter is extremely dark, it is burnt and time to start again.
- Once browned, pour into a container or pan as instructed in the recipe.
- Chill as directed in the recipe above.
A few tips before beginning:
- Do not leave out the cornflour. It creates a softer cookie.
- For pretty cookie tops, press a few chocolate chips and M&Ms into the tops of the finished cookies as they cool.
- Make sure you plan ahead and have enough time for both stages of chilling. Chilling is everything in this cookie recipe. It will take 6 – 7 hours of your time to chill the browned butter, and then the cookie dough.
- More brown sugar than white = chewier, softer cookie.
- An extra egg yolk = chewier, richer tasting cookie.
- Low fat milk = low fat moisture into the dough.
- The milk makes up for the loss of moisture in the browning butter process.
Two sneaky midnight cookies I baked last night for my partner and I, whilst the rest of the dough chilled overnight. Yes, I did leave it late before I started, silly me!
The dough this morning.
Leave for about 30 minutes before rolling into balls.
Bake for about 11 minutes.
These cookies are so soft, and chewy in the middle, and slightly crisp on the outside. Their enhanced flavour due to browning the butter is so rich, and divine. The family loved them, and I’ll definitely be making more!