Brown Butter Chocolate Chip Cookies (Cheat)

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I’ve always been a huge fan of anything involving brown butter. Remember this brown butter banana bread recipe? AKA my faavorite banana bread recipe of all time? Ever since I stumbled upon that recipe, I’ve just loved using brown butter in baked goods. It takes the flavour to a whole new level, building so much depth in the flavours and complexion. Plus, you can’t deny that it’s kinda fun to melt all that butter down and watch it foam and go brown.

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These brown butter chocolate chip cookies are just so heavenly. I made them for a bake sale and they sold out ridiculously quick! Almost every person who walked by inquired about the price of the cookies, and some of them even asked us to reserve cookies for them. One person said that he came by after seeing everyone else with the chocolate chip cookies. Not to mention, so many people came back to compliment me on how delicious the cookies were.

Needless to say, this is a recipe that I will be using for many bake sales to come. This one’s a keeper!

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I honestly don’t think these photos do the cookies justice. They’re suuper rich and gooey and full of chocolate and mocha chips, not to mention the nutty, caramel-y goodness of the brown butter! If that’s not a foodgasm, I don’t know what is.

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Brown Butter Chocolate Chip Cookies

Adapted from Ambitious Kitchen

Makes 24-26 cookies, depending on size

Ingredients

  • 2 1/4 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1 cup (230g) unsalted butter
  • 1 1/2 cups (345g) packed dark brown sugar
  • 1/4 cup (25g) granulated sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon plain greek yogurt
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup mocha chocolate chips

Method

  1. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Make the brown butter by melting the butter in a saucepan over medium heat, whisking constantly. After a few minutes, the butter will begin to foam, darken to a brown color, and give off a nutty aroma. At this point, remove the saucepan from heat and transfer the brown butter into a bowl. Allow the butter to cool for 5-10 minutes, until cool to touch
  3. Using an electric mixer, beat the brown butter and sugars together until well combined
  4. Beat in the egg, egg yolk, vanilla extract, and greek yogurt until well combined
  5. Mix in the dry ingredients until just combined
  6. Fold in the chocolate chips
  7. Chill the dough for 2-3 hours in the fridge, or up to 12-24 hours*
  8. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  9. Allow the dough to thaw for about 20 minutes before rolling into balls and placing them on a baking sheet 2 inches apart
  10. Bake for 9-11 minutes or until the edges of the cookies turn golden brown. Allow to cool on the baking sheet for a few minutes

*Alternatively, freeze the cookie dough after you’ve rolled them into balls. When baking them, simply add a minute or two to baking time

 

 

Easy Blueberry Crumble (Cheat)

Everything tastes better with crumble. It’s just a fact.

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Take this blueberry crumble – the blueberries themselves shine, with their tart yet sweet flavors with an edge of lemon, but what would a ramekin of cooked blueberries be without a gorgeous, satisfyingly crunchy, oat-y crumble to go with it? Exactly.

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This recipe is so easy to throw together. Plus, it can easily be doubled, or halved, depending on what you need.

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Easy Blueberry Crumble

Adapted from The Farm

Makes 6-8 servings

Ingredients

For the blueberry filling:

  • 2 1/4 cup (340g) fresh blueberries
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (20g) all-purpose flour
  • 1 to 2 tablespoons (15-30ml) lemon juice, depending on how tart the blueberries are
  • Zest of 1 lemon
  • 1/4 teaspoon salt

For the crumble:

  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (40g) quick-cooking oats
  • 1/2 cup (100g) light or dark brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cubed and softened slightly
  • Vanilla ice cream, for serving (optional, but recommended)

Method

  1. Preheat oven to 190 degrees Celsius, or 375 degrees Fahrenheit
  2. For the blueberry filling, in a medium bowl, toss the blueberries with the sugar, flour, lemon juice, lemon zest, and salt until well combined. Transfer the blueberry mixture into individual ramekins or a 9-inch pie tin
  3. For the crumble, in a separate medium bowl, whisk together the flour, oats, brown sugar, vanilla, and salt until combined. Add in the butter and break down with your hands, a pastry cutter, or a food processor, until well combined.
  4. Crumble the topping over the blueberries in large clumps
  5. Bake for 25-35 minutes, until the crumble is beginning to brown and the blueberry filling is bubbling
  6. Let cool slightly before serving warm with vanilla ice cream