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These giant cookies boast superior crispy outsides, a soft and chewy baked inside, and intense buttery flavor with butterscotch undertones. Loaded with both milk and dark chocolate chips, they are the ultimate indulgent treat.
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Make brown butter and cool completely. → Combine dry ingredients. In a separate bowl, mix cooled butter with sugars, then add eggs and vanilla. → Combine wet and dry mixtures, then fold in chocolate chips. → Shape dough into 8 thick discs and chill for at least 12 hours. → Bake at 180°C/350°F for 17 minutes, then cool on the baking tray for 20 minutes before moving.
Make brown butter and cool completely. → Combine dry ingredients. In a separate bowl, mix cooled butter with sugars, then add eggs and vanilla. → Combine wet and dry mixtures, then fold in chocolate chips. → Shape dough into 8 thick discs and chill for at least 12 hours. → Bake at 180°C/350°F for 17 minutes, then cool on the baking tray for 20 minutes before moving.
These giant cookies boast superior crispy outsides, a soft and chewy baked inside, and intense buttery flavor with butterscotch undertones. Loaded with both milk and dark chocolate chips, they are the ultimate indulgent treat.
Make the brown butter. Melt the cubed butter in a saucepan over medium heat. Continue to simmer, stirring occasionally, until it becomes very foamy, smells nutty, and you can see golden-brown specks at the bottom. Immediately pour into a bowl, scraping all the browned bits, and let it cool to room temperature.
In a separate large bowl, whisk together the flour, cornflour (cornstarch), baking soda, baking powder, and salt.
Once the brown butter has cooled, add the brown sugar and caster sugar. Stir with a wooden spoon until combined.
Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Stir vigorously until the mixture is thick, glossy, and well combined.
Add the dry ingredient mixture to the wet ingredients. Mix until partially combined, then add the dark and milk chocolate chips.
Chilling the dough for a minimum of 12 hours is crucial. This step develops the deep butterscotch flavor from the brown butter and prevents the cookies from spreading too much, resulting in a thick, chewy texture.
Do not skip the 20-minute cooling time on the baking tray. The residual heat from the pan is essential for the cookies to set perfectly in the center.
For a faster version without the long chill time, the original recipe creator suggests adding an extra 2 tsp of cornflour and chilling for at least 1 hour.
The unbaked dough discs can be frozen for up to 3 months. You can bake from frozen or thaw overnight in the fridge for best results.
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