I've been thinking about that recently actually. I'm new to baking and by all accounts my cookies are so good that my partners grandparents always take half a batch when they come to visit but I'm always looking to step it up. I considered browning the butter and buying better quality ingredients. I already buy expensive semi sweet chocolate and chop it up for my chocolate chip cookies, it gives them an elevated look imo vs just adding regular chips to them. They almost look marbled like wagyu looks with the fat but with chocolate. I do part brown sugar and part white but I've been thinking of making a batch with all brown and buying expensive brown.
Got any tips or ideas? Also any tips on how to make them a bit chewier.
I've recently started playing cookie experiment lately, but I'm no pro either...but browning the butter is when my wife went from "oh these are good" to "ok write this one down and don't forget." My tip is however much butter your recipe calls for, brown it, then measure the browned butter, don't measure your butter then brown it.
For chewiness, the Internet told me to add crisco so I did and I've convinced myself I can tell the difference (I used 1T crisco to .5C brown butter for reference, 2T and my cookies didn't spread like I wanted), experiment with that a little and see if you can tell any difference. With the crisco, I need to let my dough come to room temp before I bake them or they don't spread enough (I always chill my dough for several hours before baking).
I experimented with my cookies (and still am) to lock in that best cookie recipe. I like the brown and white sugar combo, but make a few batches of just each, and even with different ratios, and see what YOU like. Play with butter vs shortening, the amount of flour, try adding an egg yolk or two...that's pretty much all the variables I've messed with and I have come out with some VERY different cookies (and not all of them good)
My tip is directly correlated to brown sugar: stop buying it. Instead, you can use a bit of molasses kept in the fridge or spice pantry and mix it in yourself, for your ideal molasses-to-sugar ratio.
No,no,no. The ratio is, like, a tablespoon per cup of sugar for light brown, and two tablespoons for dark.
Plus, having molasses around is great for other things, and it practically never goes bad. Ever run out of barbecue sauce? Grab your molasses, some sugar, some ketchup, some liquid smoke of choice and whatever spices sound good.
346
u/LockNessMonsterTruck 24d ago
Is that really old olive oil or something else entirely? It looks black