You might wonder what is brown butter? How and where to get it? It is actually make from unsalted butter. The butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan. If left over gentle heat it will begin to brown. As the milk solids reach a toasty hazelnut colour, the pan is removed from the heat. It may be used in its liquid state, or cooled to a solid form. It has a nutty flavor.
I saw brown butter chocolate cookies at Rima house and it is very tempting. Since my kids like chocolate cookies this one is good to try. These cookies are with soft chewy texture. With the present of cashew nuts it provides some crunch bites. I added some cocoa powder to make it more presentable to kids too.
Adapted and modified from Rima Ingredients: (A)
115 g unsalted butter
100 g sugar
30g brown sugar
(B)
2 large eggs
1 teaspoon vanilla extract
(C)
300g all-purpose flour
20g cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
100g chocolate chips
100g toasted cashew
Instructions:
1. 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 burn 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 cools too hard, let it come back to room temperature before using.
2. Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy. Add the eggs one at a time, mixing after each. Add the vanilla extract.
3. 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 nuts. Mix until incorporated.
4. Measure about a tablespoon and shape into ball. Place on lined baking pan, leaving 2 inches in between each cookie. Slightly press with spoon to flatten the balls. Bake in preheated oven 170C for about 10-12 minutes or until golden brown. Let cool for 5 minutes on the pan before removing to a wire rack to cool completely before store in an airtight container.
I am submitting this post toChinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover
