brown butter yum yum yum
At any time, at any season, there are moments when you want to make comfort food – something warm, sweet, and filling. For me, comfort food is chocolate chip cookies.
Feeling adventurous, I decided to add more “comfort” flavor to these cookies by browning the butter before using it. Browning butter gives it a wonderful caramel flavor that tastes delicious with oats, resulting in spectacular cookies.
Brown Butter Oatmeal Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, browned
2/3 cup dark brown sugar
2/3 cup granulated sugar
2 tsp vanilla extract
2 large eggs
1 tsp baking soda
1 tsp salt
1 cup oats
3 tbsp milk
1 1/2 cups bread flour
2 cups chocolate chips
1) Brown the butter over the stove and let cool
2) Cream the sugar and butter together
3) Add vanilla extract, eggs, baking soda, and salt and mix
4) Add in oatmeal and flour slowly and mix until combined
5) Mix in chocolate chips
6) Refrigerate so that dough slightly hardens
7) Spoon onto a parchment covered baking sheet and bake at 375F until edges just start browning, about 12 min
Gastroneering (gastrological engineering)
Browning the butter necessitates adding more liquid to the dough in the form of milk. Butter consists of 80% fat, 2% milk solids, and 18% water. Butter browns above the boiling point of water (since the Maillard reaction happens around 154C) so all the water has evaporated from the butter by the time it reaches the cookie dough, resulting in a drier dough. Since we lose about 41g of water, we add this back in in the form of 3 tbsp (equivalent to 42g) of milk.