Sorry that I’ve been away for quite sometime. The holiday season is our busiest time of year and I’ve been working extra hard on the new Gold Medal Flour website.
Most of you know that I work as an Editor/Community manager for Gold Medal Flour; recently we decided to create some scratch baking videos to keep you all inspired during the holiday season. This is the first video of many, but I hope it encourages you to hop in the kitchen and bake something sweet!
Out of all my cookie recipes on my site, my Brown Butter Chocolate Chip Cookies are my absolute favorite. They’re slightly crispy on the edges, but soft and full of caramel flavor right in the middle. You can even stuff them with Nutella if you’re feeling really ambitious; I highly recommend it!
Check out the video to see what makes these cookies so unique… then get baking.
Find the recipe for my Brown Butter Chocolate Chip Cookies here.
When I fall in love, I’m head over heels. I’m the type of person who can’t get enough of a good thing.
And today I’m introducing you to the recent love of my life: brown butter.
I think it will be particularly helpful, as many of my cookie recipes use brown butter.
What is brown butter?
Brown butter is a crazy good thing. No really crazy freaking good. Basically unsalted butter is melted in a saucepan which separates the butter and milk. The milk from the butter sinks to the bottom of the pan, which essentially browns and turns a caramel color. The french call is beurre noisette, which translates to hazelnut butter. I believe it’s called this because once the butter is brown, it gives off a nutty aroma. I love it from the bottom of my heart… obviously.