Here you’ll find classic recipes with a slight twist on them!
Brown Butter Chocolate Chip Cookies
Yields: 1,097g/36 cookies @ 30g
Ingredients Measurement/Weight
Brown Butter 75g
Grapeseed oil/any unscented oil 75g
Granulated sugar 120g
Brown sugar 120g
Eggs 90g
Vanilla paste 10g
AP flour 300g
Baking soda 4g
Salt 3g
Chocolate 300g
Method: Creaming
Directions:
- With mixer, add butter and sugar together with paddle attachment and whip till light and fluffy. (it will about double in size)
- Add eggs in one at a time until incorporated fully, while also crapping down the sides of the bowl.
- Sift together the dry ingredients and add to the mixer.
- Take chocolate and blitz in the food processor till desired size. (I break down chocolate till it resembles small pebbles/powder)
- Add chocolate to the mixer and mix till almost combined. Pull off and finish mixing with spatula by hand.
- Bake 325°F-350°F 8-10min or till golden
*note; cookies will continue to bake as long as they are left on the original cooking sheet. *
Mac's Back of House 