I have used Brown Butter in my Mashed Potatoes many times over the years BUT never thought of using it in Chocolate Chip Cookies - WOW ! - I'll bet they're GREAT : ) I will be trying it this weekend : ) Thank-you !!
You're amazing! Thank you for this video! That was exactly what I was wondering the other day when I made some blondies. The recipe called for 90g of brown butter but it didn't specify if that measurement was before or after browning. I just did a little extra to get 90g of brown butter. The taste it gives baked goods it's amazing! 💕
Browned butter is the best! My first experience was making financiers with it and it was so good! How long would browned butter keep in the fridge? I'm thinking about making a couple of batches and storing them for later use. Your videos are great!
Would love to try this I am blind so color can’t be determined. The sound and smell are helpful but a time for a beginner would also be helpful. Thanks.
You can do it! I think the sound is going to be your best indicator. As soon as the boiling gets noticeably quiet then you know it's starting to brown. Give it about 2-3 minutes at that point then pull it off the heat.
When making both ghee and clarified butter, you discard the milk solids. To make clarified butter, you let the milk solids separate and then spoon off the fat, leaving the milk solids behind. For ghee, you do brown the milk solids, but then strain them out keeping only the fat. Browned butter keeps the milk solids in. They are all a similar process, with subtle differences.
My family has used brown butter for scrambled eggs and some macaroni dishes…idk why but I never thought of using it for baked goods. Can’t wait to try!
Thank you very much for the great instruction. I’ll definitely try it when I’ll bake cookies next time.
You’re so welcome! Let me know if you do!
I’m going to try that, thanks Betty!
You’re so welcome!
Hello Nancy
I didn’t know there was something called brown butter. But it’s interesting. I’ve followed your donut recipe and it came out very tasty. Thank you
Wonderful!
I have used Brown Butter in my Mashed Potatoes many times over the years BUT never thought of using it in Chocolate Chip Cookies - WOW ! - I'll bet they're GREAT : )
I will be trying it this weekend : ) Thank-you !!
Oh yes! Equally as exciting in baked goods as in cooking! Let me know if you try it!
This is great! Will try it for sure. I love your videos and your cute vintage vibe! ❤️
So glad you enjoy my videos! ❤️
I love brown butter for cookies! Great tip to make extra to make up for the missing water weight!
It really makes them special!
You're amazing! Thank you for this video! That was exactly what I was wondering the other day when I made some blondies. The recipe called for 90g of brown butter but it didn't specify if that measurement was before or after browning. I just did a little extra to get 90g of brown butter. The taste it gives baked goods it's amazing! 💕
You're welcome! It makes such a difference doesn't it!
You make your tips sound very clear and easy to understand. Thank you Betty
I’m so glad you find them helpful!
I cannot wait to try this in chocolate chip cookies. I bet it would be great in banana bread as well.
Absolutely!
Super yum ❤
Don't see recipe anywhere. Can you please send?
This is a tutorial video and not a recipe. You can brown any amount of butter.
Your kitchen background is so cute. Very well designed.
Browned butter is the best! My first experience was making financiers with it and it was so good! How long would browned butter keep in the fridge? I'm thinking about making a couple of batches and storing them for later use. Your videos are great!
I'm here for it!
I’m so glad!
Does anyone find that using the Brown butter makes the cookies kind of greasy
I don't! Try my recipe for the Ultimate Chocolate Chip Cookies and they aren't greasy.
@@BakerBettie Thanks
@@BakerBettie Would you happen to know how I can make my chocolate chip cookies get that crackled look on top I love that look.
Thank you! Always learn so much from you
Would love to try this I am blind so color can’t be determined. The sound and smell are helpful but a time for a beginner would also be helpful. Thanks.
You can do it! I think the sound is going to be your best indicator. As soon as the boiling gets noticeably quiet then you know it's starting to brown. Give it about 2-3 minutes at that point then pull it off the heat.
Wonderful video.Thank you 🙏!
Glad you enjoyed it!
Hello Marily
This is how we make ghee in India. However, we strain the ghee from the brown bits, and discard them! Never knew it was so important!
Yes! Ghee is the same process except the milk solids are discarded. Brown butter includes them. They have different flavor profiles because of this.
I have the mixing bowls on 3rd shelf on the left. Blue, red, green and yellow.
love them!
What you just made is called Ghee or clarified butter.
When making both ghee and clarified butter, you discard the milk solids. To make clarified butter, you let the milk solids separate and then spoon off the fat, leaving the milk solids behind. For ghee, you do brown the milk solids, but then strain them out keeping only the fat. Browned butter keeps the milk solids in. They are all a similar process, with subtle differences.
My family has used brown butter for scrambled eggs and some macaroni dishes…idk why but I never thought of using it for baked goods. Can’t wait to try!
For scrambled eggs? I have to try that!
@@BakerBettie Yes! My pap made them that way and they’re the best eggs I’ve had! 😅
Baker bettie you are the best teacher ever. Thank you so much 👍😋
Wow, thank you!
Yum!
Excellent
thanks!