Let's try the browned butter approach to make some soft baked cookies. Of course you can just pick up some Pepperidge Farm Soft Baked Chocolate Cookies from local supermarkets. Then who's going to eat those leftover walnuts?
Ingredients
Makes about 12
1 stick unsalted butter (114 g)
1 cups all-purpose flour (125 g)
½ teaspoon baking soda
½ teaspoon salt
100 g brown or cane sugar
1 large egg, room temperature
1 teaspoons vanilla extract
60 g walnuts halves or pieces
Makes about 12
1 stick unsalted butter (114 g)
1 cups all-purpose flour (125 g)
½ teaspoon baking soda
½ teaspoon salt
100 g brown or cane sugar
1 large egg, room temperature
1 teaspoons vanilla extract
60 g walnuts halves or pieces
60 g chocolate chips
Preparation
Step 1 Browned butter
Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then
to a large bowl and let it cool slightly.
Preparation
Step 1 Browned butter
Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then
to a large bowl and let it cool slightly.
Step 2 Dough
Add sugar, vanilla extract and salt to butter, using mix with mid-speed. Then egg, mix to yellowish.
Add the dry ingredients (flour, baking soda, sifted) mix with low speed.
Step 3 Preheat
Preheat the oven to 375F. (If the walnuts is raw, you may want to bake then for 7~8 min now)
Step 4
Add chips and walnuts to the dough, hand mix them together. You can freeze the dough if you don't plan to bake now.
Step 5 Bake
Use an ice cream scoop or spoon to shape the dough onto the pan with 3 inche apart. I did 3x4. Once heated, the cookies will flaten, so no worry about the shape.
In about 9~11 min, you would see the edge turn brown. Let them cool for 10 min before serve.
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