Now that I'm back in my own kitchen with my own tools, I decided to bake some cookies.
My whole quest with brown butter started when I had some cookies at Whole Foods made with it. Tasty, but being pricey as shit I knew I could make it at home with almost same result. My first try came out okay, but after keeping at it I was able to nail down the method. Still not like the Whole Food version but pretty good overall!
Here's some fun tips for you at home:
- Use a light color pan, don't be a dumb ass like me and use a darker color pan. It's hard to tell when the butter changes color.
- You're going to smell it before you noticed it's brown. It has an lovely nutty smell to it.
- Mine tends to get a little foamy when it's ready? It could just be me or the fact I mix during the process to keep it from burning.
- Speaking of which, keep your eyes on the pan. I swear to god butter senses when you're looking away and decide now it's time to change color.
Here's the recipe I used, this requires you have a scale to make snice using grams is a bit more accurate than cups. Hasn't failed me yet! https://cloudykitchen.com/blog/brown-butter-chocolate-chip-cookies/#tasty-recipes-19233-jump-target
I don't do the pan slamming thing that's mentioned here. Remember you only need 110 grams of butter, I keep on forgetting that part and add in too much.
