Cookies baked in a tin with browned butter – A recipe for crispy and chewy cookies baked in muffin tin with browned butter.
I really have a weakness for cookies, especially those that are completely crispy on the outside and chewy on the inside. And I see you are too – every day several thousands of you look at my chocolate chunk cookies recipe! Thank you so much! Enjoy!
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Cookies baked in a tin with browned butter
Ingredients
Cookies baked in a tin with browned butter (makes 12)Instructions
Cookies baked in a tin with browned butter
Melt the butter over a medium heat in a small saucepan. Whisk in the butter until it turns golden brown and takes on a nutty-caramel aroma. The butter will start to froth quite a lot before it browns. Be careful not to let it darken too much. Allow the butter to cool.
Put the sugar and brown sugar in a bowl and add the cooled browned butter. Stir it together and add the egg and egg yolk and stir to a soft creamy mixture with a spatula (DON’T whisk it). Mix the salt, vanilla, baking powder and all-purpose flour together and stir it into the dough. Finally, add the chocolate. Refrigerate the dough for 30 minutes.
Heat the oven to 185 C convection.
Grease a metal muffin tin (with 12 holes) with butter. Divide the dough between the holes and press the dough down a little. Bake the cookies for about 15 minutes. Then let them cool before pushing them out of the tin. Enjoy!
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