June 15, 2013

Browned Butter Coconut Choc Chip Cookies

This recipe was my first experience with browning butter and it was quite an education.  I loved how the butter smelled after it was browned, and the dough tasted absolutely divine!  Unfortunately, I thought that the baked biscuits didn't have as much of the browned butter taste, but they were still delicious and chewy and coconutty.

Recipe Adapted From: Joy the Baker

1 cup butter
1 cup white sugar
3/4 cup brown sugar
1 tbsp vanilla extract
2 1/2 cups flour
3/4 tsp bicarb soda
3/4 tsp salt
1 egg
1 egg yolk
1/4 cup desiccated coconut
1 cup choc chips


1. Preheat oven to 175 C (350F).

2. Line a baking tray with baking paper and spread the coconut out on top.  Put it in the oven to toast for about 5 minutes until golden brown.  I leave the oven door open and keep a sharp eye on it, because it can burn easily!  Once the coconut's brown, take it out of the oven and set aside.

3. Brown your butter!  Place the butter in a saucepan over medium heat.  It will bubble for a while and then start to brown.  

Once the butter is well browned, remove the saucepan from the heat and pour the butter into another receptacle and allow it to cool.  I was terrified of burning my butter so it ended up as this golden colour, but yours can be darker that that!

4. Beat the cooled browned butter, white sugar and brown sugar together in a mixer.  The mixture will look grainy, but don't worry!

5. Add the egg and egg yolk and beat until combined.  The mixture should now look smooth.

6. Add the vanilla extract and beat until combined.

7. Add the flour, bicarb soda and salt and incorporate.

8. Stir the coconut and chocolate chips into the dough.

9. Bake tablespoon-sized balls of dough and bake in your preheated oven for about 10 minutes or until golden brown.  They should still be soft in the middle!  Let them cool on the tray for a bit and then transfer them to a wire rack.

Or, you could just eat them.

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