Lesley Pascual-BartoloRecipe Developer & Content Creator, Lesley's Test Kitchen · Founder

BROWN BUTTER COOKIES by Krolls Korner

Name: BROWN BUTTER COOKIES by Krolls Korner
Uploaded: 2024-10-11T08:11:09+00:00
Duration: 3 min 16 s
Channel: Lesley Pascual-Bartolo
Description: In this instructional video, the presenter demonstrates how to make brown butter chocolate‑chip cookies using a recipe from Kroll's Corner. The tutorial…

11 Oct 2024 · 3 min

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3:16

In this instructional video, the presenter demonstrates how to make brown butter chocolate‑chip cookies using a recipe from Kroll's Corner. The tutorial begins by explaining how to brown butter—melting it, boiling until the water evaporates and milk solids turn caramel‑brown—to develop a rich flavor, emphasizing the use of high‑quality or European butter for best results. After cooling the browned butter, whole milk is added, and the mixture is set aside while dry ingredients are prepared. Sugars are beaten into the butter, followed by an egg, with a 2‑4 minute mixing period. The dry ingredients are gently folded in, then chocolate chips are incorporated, with an optional suggestion to double the chips for a gooier center. Because the dough becomes sticky, it is chilled in the freezer for 15‑30 minutes. While the dough firms, the oven is pre‑heated to 350 °F (180 °C) for 15‑20 minutes. The dough is then portioned into 100 g cookies, pressed slightly to flatten, and baked for 13 minutes. The presenter evaluates the finished cookies, noting a thick, soft, fudgy, and chewy interior with a slightly crunchy crust, and describes the subtle caramel flavor that emerges while chewing. They discuss the trade‑off of browning butter versus using plain butter, recommend trying the technique at least once, and conclude with a call to subscribe for more recipes.

Chapters

Today I'm featuring the brown butter cookie recipe by Kroll's Corner. So first, we brown our butter. This simply means we melt the butter and allow it to boil until its water content evaporates and its milk solids turn brown. This cooking process will give your butter a nice caramelly flavor. Pero sabihin ko na agad sayo na para maachieve yung flavor na yon, you have to use higher quality butters or European butters. After cooking, add the whole milk and let it cool down for at least 15 minutes. While waiting, you can combine all your dry ingredients and sift. I'll just skip the sifting because I already did it in the video. Once your brown butter is ready, beat in your sugars until well combined. Then you can add your egg and beat until well combined as well. This whole beating process will take about 2 to 4 minutes. Afterwards, you can fold in your dry ingredients gently. Once half blended, add the chocolate chips and fold until just combined. If you want to add more chocolate chips, you definitely can. I actually made this recipe with double the amount of chocolate chips accidentally, lang yon, and it gave the cookie a very gooey center. At this point, the dough will be too sticky to portion, so place in the freezer for 15 to 30 minutes to firm up. While waiting, you can preheat your oven to 350°F or 180°C for 15 to 20 minutes. Once your dough is firm enough, portion it to the size you prefer. I am doing 100g cookies and I will bake this for 13 minutes. As you see here, I am pressing on the dough to help it flatten in the oven. Finally, the taste test. Pero una muna yung ichura. As you can see, this cookie is thick. Hindi siya masado nakaspread, not like the brown butter cookies that you see on the internet. Actually, even yung pinagbasihan ko ng recipe, hindi ganito yung resulta nung sakanya. Mani-pising finish product nya kase binake niya agad yung kanyang dough. Unlike yung ginawako na pina-ferm ko muna before portioning, tapos pina-ferm ko olet bago ibake. As for the texture, it's soft, fudgy, and chewy as you can see here. Tapos meron siyang outside crust. Hindi ganun ka crispy yung edges niya eh. More of parang crunchy bread crust yung texture ng labas niya. Na yon, salasa na man. So una kagat, parang hindi mo agad mahokuha yung caramel flavor na siya na sabihin niya. About brown butter cookies. Pero as you chew on this cookie, mas nare-releasing flavor na yon, and you would know that this is not an ordinary cookie. Di overpowering yung lasa, pero very subtle and pleasant. So worth it na ba yung additional step ng pagbabrown ng butter? Worth it na man if you have the time to do it. If not, hindi naman siya malaking malaking kawalan. You can just go ahead with your plain butter. Nonetheless, I recommend that you try this out at least once and taste for yourself. If you want more of these recipes, please don't forget to subscribe.