/ck/ - Food & Cooking

I've revised my cookie recipe. Reduced the baking powder and adding a bit of baking soda, much better texture now:

Anon's Accelerated Browned Butter Cookies

This recipe can be executed cabinets-to-oven in under 30 minutes with no mixer.

Ingredients:
- 10 ounces flour
- 5 ounces white and 5 ounces dark brown sugar, or 10 ounces sugar, a mix of white, light brown, dark brown, and molasses, to your taste.
- 2 sticks butter
- ~8 ounces chocolate, to taste
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda

Procedure:
1. Start melting butter over low heat.
2. Whisk together flour, baking powder, baking soda, and salt and set aside.
3. Combine sugars in a metal / high-temp safe bowl.
4. Brown butter, stirring & controlling temperature between low and medium until particles form and darken from pale light brown to dark reddish brown.
5. When desired color is reached, turn off heat and dump hot butter directly into sugar mixture.
6. Add an ice cube to restore lost water & reduce temperature more quickly, and stir until ice cube is fully melted.
7. Chill in the freezer or with a bowl of cold water until temperature after stirring is below 110F throughout (higher than 130F and you'll get scrambled eggs).
8. Add eggs and vanilla and whisk until color pales from a deep caramel to light brown and the mixture holds a surface pattern and falls off the whisk in thick ribbons.
9. Gradually add flour mixture and stir to combine.
10. Incorporate chocolate before adding the last of the flour.
11. Stir until all flour is just incorporated.

To Bake:
1. Preheat oven to 350 if dough is refrigerated, or 375 for room temperature dough.
2. Make cookies ~2-4 tablespoons large.
3. Bake for 10 minutes, then check cookies every minute or so until the edges are browned and the center is no longer smooth and shiny (when the center picks up the "baked" texture), or just before if you prefer doughy cookies.
4. Cool & serve!