Brown Butter cookies are the GOAT. My brother in law is literally a wizard with his cookie recipe. His are the best in the world and because he's so precise and exact with every single step it's rare and they always are gone within 20 minutes. I've tried for two years to find tune my cookie recipe but still haven't even won over my husband to say they are the same yet 😭
Seems like we should mix them this way with melted butter. Then put in the fridge overnight. Then bake, waiting is supposed to enhance the flavor, and baking from cold keeps them from spreading too much. And yes the browned butter too
I use half cooled browned butter and half cold butter. Then refrigerate overnight or up to 3 days. 72 hour chill makes the best flavored cookies. And I’m about to go make some rn.
@MoJoHand I am the weirdo, my whole family likes the taste of cookies fresh and hot out of the oven but I prefer cookies a bit colder than room temperature
Reminds me that is what makes a good pie crust, flaky layers caused by pockets of butter layered with flour. Im not surprised it works for cookies too just cant believe ive never thought of it myself before because i love flaky pie crust.
Melted butter 100%! I once used butter that was between cold and room temp out of laziness and absolutely hated the result, but I attributed it to using a different brand of butter. It's nice to know the actual reason so I can avoid it
also add in a ounce or two real vanilla and a ounce or two of molasses ! the moment they finish baking - put the tray in your freezer for 5 or more minutes to stop them from loosing moisture as they cool down !
I’ve always used melted butter haha! It just never made sense to me to use softened or cold butter lol. I’m 12 almost 13 and my dad taught me how to make cookies and i’ve taken his recipe and tweaked it over time and have incorporated more into it or less, like i found out to make his recipe into edible cookie dough balls and you can just throw them in the microwave real quick. I also sorta taught myself to make cheesecake. I’ve been baking since i was 8 and i learned by watching my parents! So happy with the knowledge that they have passed down to me and that they give me credit for things i’ve come up with on my own. They’ve even said i do a lot of things that they did better than them. I love that i have them as parents. :)
Wow, you are extemely articulate and so happy to hear that you love your parents❤, that's wonderful!! I wish you luck and maybe you're on your way to creating your own RU-vid channel? Happy baking!! 🧁🍪
I love to hear your enthusiasm. Please make sure to think your parents. Many parents don’t mentor their kids like yours do. You’re very lucky to have such loving, nurturing parents.
baking is so cool, cause it's not just mixing ingredients together. sometimes the measurements matter the least and you can cook most anything if you have some knowledge on how ingredients interact w/ each other.
Yep! Baking really is a science. With regular cooking, you can kind of just wing it and add whatever as you go to an extent, but baking is far more precise and specific.
@@xoxolovechristielynn yep ! I LOVE to bake and I'll admit I'm a HUGE perfectionist when it comes to baking that I actually kicked my sister out of the kitchen one time because she was "eye-balling" the ingredients. Gave me a little anxiety attack
i love all versions! I make each of them depending on my mood or who the people will eat or who our visitors are. So far, the room temp version earned the most praises
I'm melted all the way. People always told me that it would cause them to bake flat, but as long as I chill them in the fridge before baking I have never found that to be the case.
@@jeepgurl1379 I also believe that you have* to be in a good mood, being happy and not worried about the outcome. Put some love into it, as they say. Let us know if this was helpful.
This was the comment I was looking for, because I have two different recipes. One for soft and chewy and one for crispier, BUT I can't get ones that are crisp but also chewy. I was worried that if I chill the brown and melted butter recipe it would affect the final result. I would try this RN Cheers from a cookie lover!
Melted Butter or preferably even brown butter, but allow it to cool down to get semi-solid/thick! That way you can still whip in those air bubbles and your cookie gets even more fluffy, but not cakey.
Cold butter is my favorite. I always thought of cold butter as being the hardest way to make cookies and viewed it as extra work to make them taste better.
I use claire saffitz style and adjust my sugar ratios too. I love brown butter so o melt it but i also whip it over ice first before using to make it into a soft room temp texture which lessens the greasy factor of a melted butter cookie
I find that coconut oil works so much better in cookies. That and adding applesauce(you can’t taste it, I promise). You get a cookie that doesn’t spread and it’s nice and soft but not too soft. I’ve tried butter and I’ve never liked it in cookies.
It depends on the recipe, if you choose melted butter then you have to make slight adjustments to the ratios of the ingredients so the cookies don't come out too flat. You can't just use melted butter in any recipe, the recipe should specify using melted butter.
Good point!! The choco chip cookie recipe I use says to use cold butter specifically and when done baking, I get the most chewy center, dense outer edge, and a super crispy outside. I think the content creator demonstrated how cookies would look as a general rule of thumb, OR she is a cookie wizard idk haha😊
Add a little bit of water to the melted butter. It replaces the water it lost while the butter was browning. If you just use melted butter without adding a bit of water back into it, your cookies will come out flat. If you add the water back into it, your cookies will be chewy in the center and crispy on the outside, ,not flat. Let the butter cool a bit before you add the rest of your wet ingredients. Transfer it to a heat resistant glass measuring cup to stop the cooking process of the butter. If you don’t let the butter cool a bit, you’ll get a greasy cookie. Also use one egg and one egg yolk in your recipe, this causes the cookie to become chewy in the center and crispy on the outside. Hope this helps😋🍪
@@jackiemills6948I love browned butter cookies but was getting tired of them turning out flat and greasy. So i tried refrigerating the browned butter which helped a little, and then half browned and half room temp butter which increased the height but lost some of the yummy toffee flavor. Finally I found a recipe that uses some bread flour to keep them chewy. Hopefully I will find the perfect combination for the browned butter flavor, height and chewiness!
Love melted brown butter for there reasons: First, because the butterscotchy nuttiness tastes great, because the texture is nice and chewy, and third...because it makes it easier to cream the butter and sugar together by hand. Granted you still need to use some muscle to get it well mixed and satiny, but I can't imagine trying to do it by hand with room temp butter, let alone with cold.
I use room temperature, then chill cookies on a baking sheet in the refrigerator before baking to prevent them from spreading out. I love biting into a soft dome shaped cookie 😋🍪.
I prefer room temp. I’ve tried so many chocolate chip cookie recipes that use melted butter, and they always come out greasy 😭 Room temp is just perfect for me!
@@victoriagee7552 ooo ok! I do have a chocolate chip cookie I use now that always comes out perfect using room temp butter. But if I ever want to try another ccc recipe that has melted/browned butter, I’ll give your tip a try! Thanks :)
I use melted butter, for ease. Makes it easier to dissolve the sugar and move on, then i freeze the dough in slightly flattened balls and bake at 350° and shake a slightly larger cutter around the freshly baked cookies to get that nice round shape.
Melting your butter is a game changer. Combine the sugar and egg into the melted butter, and then thrown into the flour, easiest mixing you’ll ever do and best texture.
I have been using melted for a homemade gluten free vegan brownie- when I DIDN’T melt my butter, it changed my baking. Not for the better 🙄 so I get it! Thanks so much for sharing this!❤🫶
Add a bit of water back into the melted butter. This replaces the water it lost while browning your butter. Also let the butter cool a bit. Transfer it from your saucepan to a heat resistant glass measuring cup to stop the cooking process. If you add hot butter to your ingredients the cookies will be greasy and flat. Also, use one egg and one egg yolk, this also makes the cookies chewy in the center and crispy on the outside. I hope this helps.😊
Anyone can make a video with similar topic no one owns showing the effects of different ingredients you use in your baking. She started making these kinds of vids back in 2021 anyway
@@Laylay62007 I never said she couldn’t copy, but this IS a copy of someone else’s content- a DIRECT copy. Literally everything is the same. 🤷 Just doesn’t come across as unique or inventive when it’s a direct copy.
@@queenieevergreen It shouldn’t have to be something completely different if it’s just showing different baking tactics and even if she already started making those kinds of vids back in 2021 and there’s like two other guys making the same types of videos so why is she the only one in the wrong
@@Laylay62007 It was merely an observation, you’re the one twisting it into being a negative. I’m just saying it lacks creativity to do so. If something is a good idea, copy it. Sure. But it’s always in good taste to at least give props to whomever inspired you. Personally, if I thought of a creative way to do something, then saw people copying it almost word for word, it would annoy me as the creative creator. 🤷 You’re way too invested in my off-the-cuff statement that this is a copy… very odd. 👀
Anyone can make a video with similar topic no one owns showing the effects of different ingredients you use in your baking. And she already started making these kinds of vids back in 2021 anyway
I just learned this the hard way over the weekend. Made some browned butter cookies and I put it into the mixer with the sugar while it was still hot. Cookies came out crunchy and I was very disappointed.
Melted butter is my personal favourite But it doesn’t matter what butter I use, it doesn’t matter if I’m making cookies or not. It’s going in the oven at 180 for twenty minutes and that is that
Thank you so much! I am a beginner and was just 2 secs ago worrying about the difference in cookies with cold and melted butter. Now I know the mixture isn't ruined! Thank you again
