Brown butter chocolate chip cookies
I cant quite speak to brown butter used in cookies.
Usually, butter is added to the cookies by mixing the butter and sugar together to create a whipped and fluffy mixture, which will later be incorporated into the eggs, flour, leavening agents, and other ingredient,Browning butter involves sauteing butter in a pan until the milk solids seperate and caramelize.
This makes the butter take on a brown color and a wonderful toasty taste.
But, this means that the various components of butter are separated so they wont form as even a mix with the sugar and will not form as fluffy a mixture.
In addition, some of the water in the butter has been boiled out, so the cookie is drier.
This should result in a denser cookie.
,If the recipe didnt already call for brown butter, then dont use brown butter.
,I wouldnt recommend using brown butter in just any normal cookie recipe.
Normally, the baking process will do all the browning you need.
,What you definitinly might consider is using brown sugar.
,Many classic cookies like chocolate chip cookies should be made with a mix of mostly brown sugar with some white sugar.
Brown sugar includes molasses bound up in the sugar.
This makes the brown sugar more moist than white sugar and much more tastey.
The brown sugar wont taste like a spoon full of molasas, but it is noticebly more flavourful.
,Just like brown butter, though, brown sugar will change how a cookie works because of the increased moisture.
So, if a cookie recipe doesnt call for brown sugar, dont add brown sugar.
Instead, find a recipe that does use brown sugar.
,Note: My favorite cookie recipe is found on the back of a packet of chocolate chips.
,One of my minor peeves is when I buy a cookie and bite into it and find it flavourless.
This is usually due to the absence of two ingredients, real butter and brown sugar.
,Now, to the second point, aging cookie dough:,I have u201cagedu201d cookie dough, but perhaps not in the way to which you are referring.
By aging cookie dough, I mean I have mixed by dough and chips to completion, wrapped the whole dough in plastic, and left it in the fridge for two days before rolling out the dough and making individual cookies and baking then.
,Allowing the dough to sit as a whole allows the moisture to more evenly distribute itself throughout the whole giant ball of dough and more strongly bound in the dough.
This will make the batch more uniform and more moist after baking.
,Special attention must be paid to wrapping the dough, because a fridge will dry out the exterior of the dough if there is not a good seal.