As a previous baker, my most popular cookies were brown butter chocolate chip cookies. But, one thing I did was I browned all of my butter, added two ice cubes to add water content back, made my butter solid again by letting it get back to room temp. Then I whipped it with the sugars and proceeded as normal. It makes sure your cookies don’t go as flat and they keep all that lovely moisture and flavor.
"perfected ten years ago" and in my mind i went "oh cool the early/mid 2000s" and when he said 2014 i literally jumped out of my seat from the whiplash
I brown all the butter and add ice cubes to the butter immediately after browning. Helps cool it down to prevent curdling eggs, and adds some water content back to the buttet
I'm going to try this next time I bake cookies! when I make brown butter I do think about the lost water content. my cookies always turn out just fine, but I wonder if they could be better
@@trustedroot i brown butter all the time. I usually do this first. so it gives it time to cool. something to note is if you are following a recipe that already had brown butter they've created the recipe for the loss of liquid. if you want to brown butter for any recipe just add 1 tbsp of extra butter. it will equally the same amount once it;s browned. i never really felt the need to add ice cubes. i just use it as slightly room temperature and it's fine
What about tempering the eggs by adding the butter a little at a time to the eggs so they don’t curdle. I feel like your method might be better though with adding that water that was lost. I might try that next time I make cookies
@charliemazz7008 I'm sure that would work, and when I'm impatient and don't let the ice fully melt before adding the butter that's what I do. I just keep doing the ice thing because it works well and it's how I was taught so now it's habit
Yeah I was going to say, I usually put the entire batch of browned butter into a Pyrex jar into the freezer, then add water to burn it back to the original measurement
This is exactly what i do with my recipe! Brown half the butter, add more brown sugar than granulated sugar, 1 egg anx one yolk and mix with the dry ingredients. I also use half bread flour.
I use all browned butter in my own cookies, I compensate for the reduced moisture with an extra egg yolk I also make sure to allow my browned butter to resolidify so I can let it soften and be whipped with the sugar and eggs
I love the fact that chocolate chip cookies weren't a thing until 1938, we discovered nuclear energy before we thought of putting chocolate bits in dough, and we had developed it to the point of having both fission and fusion before someone thought of selling chocolate bits which was made entirely because of the hit chocolate chip cookies were.
For perfect thickness and uniformity, cook in a small tart ring. I worked at a bakery that used this method and it creates a crispy exterior and soft interior every time.
It’s alright, but most people I know have just preferred the classic chocolate chip cookie without anything special. I’ve made like three different variations of “perfected” brown butter cookies numerous times. Its seems like extra time spent for little return compared to something like scratch pie crust or pastry dough.
@@The_YukkiI honestly think it's unnecessary for someone to go out of their way to use unsalted butter for cookies. Unless that's just something they always normally get, but salted butter just tastes better for other things so that's what I always have, and I notice no difference in the salt content, I just add like half of what a recipe will say. Basically what I'm saying is if you normally always buy salted butter there's no need to buy unsalted just for cookies. Not that any of this matters, I'm just saying lol
I've been doing this everytime I've made cookies and they're legitimately better than anything ive bought in my life. Ps. You can infact brown all the butter and then immediately throw in an ice cube of two. It will add water content back to the butter and even let it set not unlike regular butter which will allow you to cream it like usual. I personally prefer softened and creamed butter to melted. Plus I can squirrel some away for some toast later. Win win
For anyone who doesn't know Brown butter doesnt have to be unsalted butter, it's just the standard for restuarants and bakers to use that kind to better control how much salts in the dish. If all you have at home is salted butter, it'll work just fine
Really sick of food channels not linking recipies to the stuff theyre making or putting it in the comments/description. Even if they do they dont tell you what measurements or specific ingredients to use. Seriously. Now i have to go to some other channel or website to try someone else's recipe and figure it out on my own instead of trying yours, which i really do wanna try. Its a shame dude
@@vanillynhow does that stop him from posting his recipe that he likes to use for his browned butter chocolate chip cookies in the comments or description? And if we're using that logic, then why doesn't he post the recipe for his bread pudding in his video about bread pudding? Or his jelly doughnut recipe for his video about jelly doughnuts?
Is this a recipe or a tutorial? No it’s just saying to brown your butter and literally tells you you can incorporate that in any recipe. I’m sick of idiots like you.
I do brown butter and maple syrup It’s so good! Regardless the butter is supposed to be melted for the recipe but I like browning the butter since it’s gotta be a liquid anyway!
I think the flavor is just novel, I think the flavor of browned butter is so strong I can’t really taste what else is there. I personally don’t waste the time and effort to brown butter
I had someone get mad at me for saying brown butter makes everything better, but I stand by my statement! Try blondies or brownies with brown butter! It's game changing!
Brown all the butter, put the bowl in ice water, whip it until it becomes thick again, and add milk. And then continue on like you would with softened butter :)
It's so awkward how many people love browned butter because I can not stand being near it, let alone eating it. We tried to make cookies with it, and the smell alone made it to where I couldn't be in the kitchen while it was made (and I make cookies all the time). You're allowed to like what you like, but it'll be a no from me
Every person I hear talk about brown butter says it tastes nutty no it doesn't it doesn't taste like nuts at all unless it's a nut I've never had it tastes like if you spread butter on top of a piece of toast you know how it mixes with all the brown parts of the toast and stuff that's basically what it taste like and it's a bit sweeter
It smells nutty which is probably what people refer to. It doesn't exactly taste nutty in cookies, but it does give the cookies a richer toffee-like taste.
This was NOT Joy the Baker who first discovered this! Many cooks, including my grandmother, would always brown their butter for making cookies. These “cooks” who try to take credit?!!🙄
Or brown all of your butter and add back the water at the end. I always brown 226 g of butter and it leaves me with a yield of roughly 185g of brown butter. I just add 41g of water (since that’s all that evaporated off and lowered the weight)
Butter liquid is butter flavored oil, but they were probably aiming for clarified butter but accidentally cooked it for too long, toasting the milk solids
Nah bro. For someone who does not like nut flavors id hate it. Also i tried making browned butter once and im pretty sure i failed horribly cuz i dont think its supposed to smell really bad
Yes. Butter is 10-15% water. When browned, that gets boiled out, lessening the moisture content of the cookie. But, you can still brown all the butter if you’d like. All you have to do is reduce the amount of flour or what I prefer to do and just melt in an ice cube after browning the butter. The ice melts into water and adds more moisture to the dough. It also has the extra effect of cooling down the butter which can prevent it from curdling the eggs.
Brown butter isn’t unsalted butter. Brown butter could be salted. Brown butter is just butter that has been heated until brown. You could do it with any flavoured butter
Um, way more than 10 years ago. The rest of the world actually uses and has always used primarily "ordinary" ingredients. We ate choc. chip cookies with actual butter since I was a kid. There exists a world outside the US, you know
These are clearly overcooked and you didn't space them out enough on that sheet with that massive scoop. No way you baked them like that. You think I'm stupid?
I have ascended past brown butter (because I got bored of it) and now I use browned milk in all of my baked goods… no this is not a joke. I was experimenting with making my own condensed milk I left the heat on too high and ended up with Carmalized milk. Now whenever I bake anything I want to be chewy and soft I mix in some Carmalized milk with the butter and it comes out AMAZING i highly recommend it stuffs magic.
@@korn9497 yeah its kind of in between the process of making ghee by heating up the butter so the solids coagulate at the bottom and golden ghee is left behind which has a nutty flavor.
“perfected ten years ago” and then saying “2014” killed me, makes me feel old as fucc
it just feel's like last year
Old? I ain't old!
Fr I was thinking 2009
@@HazptMediashame you're living in 2019, which was 5yrs ago btdubs 😢🤧😭.
@@nsplayer1013 ain’t no way-
As a previous baker, my most popular cookies were brown butter chocolate chip cookies. But, one thing I did was I browned all of my butter, added two ice cubes to add water content back, made my butter solid again by letting it get back to room temp. Then I whipped it with the sugars and proceeded as normal. It makes sure your cookies don’t go as flat and they keep all that lovely moisture and flavor.
thanks for the tip!!
Oh the ice cubes is a good idea. I’ve just been adding an extra tablespoon or two of butter instead of
@WolffBlurr do your cookies tend to leave you with a greasy after taste?
@@sumguyonnet2266 I have never personally dealt with that issue, no. I always bake them somewhat chilled which may help.
"perfected ten years ago" and in my mind i went "oh cool the early/mid 2000s" and when he said 2014 i literally jumped out of my seat from the whiplash
I had the same revelation about 2014 from the lego movie it's 10 years old
THE LEGO MOVIE IS TEN YEARS OLD??? @@Murk_Matter
@@-mitsuyasimp-2281 yes
@@Murk_Matterno please God why
If it makes you feel better we are still in the early 2000s until 2500 technically
I brown all the butter and add ice cubes to the butter immediately after browning. Helps cool it down to prevent curdling eggs, and adds some water content back to the buttet
I'm going to try this next time I bake cookies! when I make brown butter I do think about the lost water content. my cookies always turn out just fine, but I wonder if they could be better
@@trustedroot i brown butter all the time. I usually do this first. so it gives it time to cool. something to note is if you are following a recipe that already had brown butter they've created the recipe for the loss of liquid. if you want to brown butter for any recipe just add 1 tbsp of extra butter. it will equally the same amount once it;s browned. i never really felt the need to add ice cubes. i just use it as slightly room temperature and it's fine
What about tempering the eggs by adding the butter a little at a time to the eggs so they don’t curdle. I feel like your method might be better though with adding that water that was lost. I might try that next time I make cookies
@charliemazz7008 I'm sure that would work, and when I'm impatient and don't let the ice fully melt before adding the butter that's what I do.
I just keep doing the ice thing because it works well and it's how I was taught so now it's habit
Yeah I was going to say, I usually put the entire batch of browned butter into a Pyrex jar into the freezer, then add water to burn it back to the original measurement
Brown butter is a game changer for desserts, I make a brown butter sweet potato pie every year and it’s the fam favorite 😍
Dang that's crazy!! I need to see something, what's your address, cousin?? 😂❤ Fr tho I'm gonna try that!
Yumm!
Ooh I would love to make that someday. Need to find a recipe stat haha.
Tip: weigh the brown butter and add the difference of whatever water you’ve lost during the browning process.
Have had. this cookie is heavenly and addictive because the nutty flavor replaces any flower imperfections
I’m sure every chef claims perfection
I hate it when restaurants describe their food as "cooked to perfection." Like nah bro get the ego stick out of your ass.
@@Chaddingway I ordered a nice and easy omelette for breakfast once, shits more raw than the salmon Gordon punched
This is exactly what i do with my recipe! Brown half the butter, add more brown sugar than granulated sugar, 1 egg anx one yolk and mix with the dry ingredients. I also use half bread flour.
you can brown all the butter, just add an ice cube once it’s browned to get the water content back where you want it.
Why not just... add water?
@@xtragedgnolf you don’t want the butter to be warm when you combine it with other ingredients. the ice cube adds water and cools it down!
@@lisasalmonn what about just adding cold water
@@tobak6652
The phase transition allows the ice to absorb a lot more heat than liquid water could.
my entire life I've wanted chocolate chip cookies without the chocolate chip
bro wants cookies
do they even exist?
@@breadisyummy_I'm sure someone made it on accident
@@al-mungus677or on purpose to fulfill their idea that no one has ever thought of before
so a sugar cookie tf
After the pandemic, I got stuck in 2020, for a moment I thought that ten years ago was 2010
Why y'all being mad bruh 😭
I use all browned butter in my own cookies, I compensate for the reduced moisture with an extra egg yolk
I also make sure to allow my browned butter to resolidify so I can let it soften and be whipped with the sugar and eggs
no recipe? 😭😭😭 they look amazing
I browned all the butter, but added back some of the water content by replacing part of the sugar with honey.
Stupid delicious.
I have been using this recipe for almost a decade and can confidently say it was absolutely perfected with Joy!
honestly hearing "just try them for yourself" is weird unless your from a different part of the world everyone tried them at least once 😭
Not brown butter ones is what he means
What the hell is up with some of these comments?
I think youtube is broken
Top comments ain't working lol
Bakers have been using browned butter in cookies far longer than that. I worked for a chef who used browned butter in his dough.
I love the fact that chocolate chip cookies weren't a thing until 1938, we discovered nuclear energy before we thought of putting chocolate bits in dough, and we had developed it to the point of having both fission and fusion before someone thought of selling chocolate bits which was made entirely because of the hit chocolate chip cookies were.
No wonder everyone was miserable. Just look back on the old recipes. They weren't eating good
@@ShadowWolf936 The delay on Ruth Wakefield's work led to the Great War.
@@ShadowWolf936 not until like the 50s, ambrosia looks like it hits hard
Fun fact: Chocolate chip cookies were mistakes by a woman in a toll house trying to make chocolate cookies
blood forgot to premelt the chips before mixing and we all thank her for the mistake
For perfect thickness and uniformity, cook in a small tart ring. I worked at a bakery that used this method and it creates a crispy exterior and soft interior every time.
It’s alright, but most people I know have just preferred the classic chocolate chip cookie without anything special. I’ve made like three different variations of “perfected” brown butter cookies numerous times.
Its seems like extra time spent for little return compared to something like scratch pie crust or pastry dough.
browned butter doesn’t have to be unsalted just clarifying
Correct, though in general the idea is that you wanna use unsalted in order to control the ammount of salt yourself.
@@The_Yukki true. i just wanted to point that out because i use salted butter and i brown it before i cook my eggs. comes out delicious.
@@dodonpa-1 Huh, not something I thought of. I'll give it a try.
@@The_YukkiI honestly think it's unnecessary for someone to go out of their way to use unsalted butter for cookies. Unless that's just something they always normally get, but salted butter just tastes better for other things so that's what I always have, and I notice no difference in the salt content, I just add like half of what a recipe will say. Basically what I'm saying is if you normally always buy salted butter there's no need to buy unsalted just for cookies. Not that any of this matters, I'm just saying lol
Browned salted butter is dangerous as you'll get addicted to them as Brown Butter Bites. And find it hard to keep it in the fridge without snacking
I've been doing this everytime I've made cookies and they're legitimately better than anything ive bought in my life.
Ps. You can infact brown all the butter and then immediately throw in an ice cube of two. It will add water content back to the butter and even let it set not unlike regular butter which will allow you to cream it like usual. I personally prefer softened and creamed butter to melted. Plus I can squirrel some away for some toast later. Win win
Those look like a good treat for a snack 😋
“10 years ago” I imagined like 2008
Pro tip, you can buy milk powder and toast it and then add it to the butter for an extra toasty taste.
My favorites modification for chocolate chips cookie are adding almond extract in the dough, shredded coconut and sliced almond in a standard recipes
crazy this channel has like no subs. I genuinely thought it was a big channel from the quality
For anyone who doesn't know Brown butter doesnt have to be unsalted butter, it's just the standard for restuarants and bakers to use that kind to better control how much salts in the dish. If all you have at home is salted butter, it'll work just fine
Really sick of food channels not linking recipies to the stuff theyre making or putting it in the comments/description. Even if they do they dont tell you what measurements or specific ingredients to use. Seriously. Now i have to go to some other channel or website to try someone else's recipe and figure it out on my own instead of trying yours, which i really do wanna try. Its a shame dude
this is a video about brown butter, he told you how to make brown butter. 🤷
@@vanillynhow does that stop him from posting his recipe that he likes to use for his browned butter chocolate chip cookies in the comments or description? And if we're using that logic, then why doesn't he post the recipe for his bread pudding in his video about bread pudding? Or his jelly doughnut recipe for his video about jelly doughnuts?
Is this a recipe or a tutorial? No it’s just saying to brown your butter and literally tells you you can incorporate that in any recipe. I’m sick of idiots like you.
I do brown butter and maple syrup
It’s so good! Regardless the butter is supposed to be melted for the recipe but I like browning the butter since it’s gotta be a liquid anyway!
Half the butter instead all of it, gotta remember that next time
Bruh, they're migrating from ig reels😭
If you add milk powder to the butter that you're boiling down, you'll get even more brown butter solids, since milk powder is just milk solids
It’s crazy how all recipes that we see were invented from trial and error
I think the flavor is just novel, I think the flavor of browned butter is so strong I can’t really taste what else is there. I personally don’t waste the time and effort to brown butter
Good for you
@@wright96dhe's right chocolate chip cookies are better off without brown butter
Yall came from ig reels or smth 😭
Awesome
Or just add some water or ice cubes that also serve to cool it down
I had someone get mad at me for saying brown butter makes everything better, but I stand by my statement! Try blondies or brownies with brown butter! It's game changing!
I WAS GOING TO MAKE COOKIES WITH BROWN BUTTER TOMMOROW FOR THE FIRST TIME
Now I know to brown half the butter. Thanks
Oily ahhh cookie
I brown all my butter, and then make up the water content by using all brown sugar and a little bit extra vanilla.
Try with toffee, chocolate, and nuts
Brown all the butter, put the bowl in ice water, whip it until it becomes thick again, and add milk. And then continue on like you would with softened butter :)
It's so awkward how many people love browned butter because I can not stand being near it, let alone eating it. We tried to make cookies with it, and the smell alone made it to where I couldn't be in the kitchen while it was made (and I make cookies all the time). You're allowed to like what you like, but it'll be a no from me
I'm not sure why the "unsalted" was specified because, like, salted butter can be browned the exact same way lol
“Chockit chip cookies”
"Chocachip cookies"
Every person I hear talk about brown butter says it tastes nutty no it doesn't it doesn't taste like nuts at all unless it's a nut I've never had it tastes like if you spread butter on top of a piece of toast you know how it mixes with all the brown parts of the toast and stuff that's basically what it taste like and it's a bit sweeter
It smells nutty which is probably what people refer to. It doesn't exactly taste nutty in cookies, but it does give the cookies a richer toffee-like taste.
2014 was 10 years ago 😢
Tip: ghee is browned clarified butter.
do you have the recipe
That butter would cost 60% of the recipe here in my place💀
Tanks came before chocolate chip cookies💀🙏🏾
This also applies to brownies and other baked goods
“How many chocolate chips are you gonna put in the cookie dough?”
“Yes.”
The right amount✅️✅️
I actualy just did this recipe with regular butter, but yea it does say use whole 10oz bag of chocolate
Brown butter❌
Ghee✅
This was NOT Joy the Baker who first discovered this! Many cooks, including my grandmother, would always brown their butter for making cookies. These “cooks” who try to take credit?!!🙄
Nah, I'm on the dad's side lemme try that popcorn cookie
Those cookies looked like they would break a tooth lol
Or brown all of your butter and add back the water at the end. I always brown 226 g of butter and it leaves me with a yield of roughly 185g of brown butter. I just add 41g of water (since that’s all that evaporated off and lowered the weight)
The comments ☠ why are y'all so upset 😭
Cookies are a serious matter
Wtf is popcorn liquid, ive always used butter everyone I've made them with has used butter
Butter liquid is butter flavored oil, but they were probably aiming for clarified butter but accidentally cooked it for too long, toasting the milk solids
Only 718 subs!? Yeah not for long it looks like
They were perfected much earlier that around 2000 dude
Can you do it with plant based butter?
Nah bro. For someone who does not like nut flavors id hate it. Also i tried making browned butter once and im pretty sure i failed horribly cuz i dont think its supposed to smell really bad
Nah i want the crocker cookies
The amount of calories in just one of these Jesus
My buddy Eric did this in 2004 actually
The chocolate chip cookie was perfected whenever McDonald's started selling them by the dozen
😂😂😂 if you're serious then I want to make you chocolate chip cookies.
When I tried using browned butter the texture turned out weird. Not chewy and more like cake-y even, was that because I browned all the butter?
Yes. Butter is 10-15% water. When browned, that gets boiled out, lessening the moisture content of the cookie. But, you can still brown all the butter if you’d like. All you have to do is reduce the amount of flour or what I prefer to do and just melt in an ice cube after browning the butter. The ice melts into water and adds more moisture to the dough. It also has the extra effect of cooling down the butter which can prevent it from curdling the eggs.
@@luigi7146 thank you
Add water
If pop-pop used popcorn "butter" then joy should try fermenting
Bro BUT THE RECIPE
What is your recipe🤩
If her last name wasn’t baker then we couldn’t trust her,
I leave the dough to get air and it’s better. One person says it’s because it loses water it’s better
But wait her father might be onto something with that recipe
Bro where'd you get your whisk??
PUT BIGGER CHOCOLATE PIECES INTO THE MIXTURE, AND USE 1 EGG YOLK AND ONE REHULAR EGG, IT MAKES IT 20X BETTER
Sounds like ghee! I'll have to try this when I'm off my diet
Ghee has the milk solids removed to be shelf stable, brown butter still has them and has to be refrigerated
@@Griefer_Jesuswhat they said lol thank you
@Griefer_Jesus ohh gotcha. My cooking knowledge is very limited lol
double chunk chocolate cookie
Brown butter isn’t unsalted butter. Brown butter could be salted. Brown butter is just butter that has been heated until brown. You could do it with any flavoured butter
I was hoping to see the ingredients!
I guess you can use any recipe, my go to is the one that Tasting History featured.
Recipe?
Pretty sure you can make browned butter with salted butter too
Subway existed before 2014 tho
Oops. I used salted butter. The cookies were delicious.
بالمورتة 😅
I feel like 2014 wasnt the first time someone used brown butter in cookies...
Um, way more than 10 years ago. The rest of the world actually uses and has always used primarily "ordinary" ingredients. We ate choc. chip cookies with actual butter since I was a kid. There exists a world outside the US, you know
Omg they just discovered ghee thru been using in pastries in middle age for ages
These are clearly overcooked and you didn't space them out enough on that sheet with that massive scoop. No way you baked them like that. You think I'm stupid?
he did it and then put them in the fridge..
I have ascended past brown butter (because I got bored of it) and now I use browned milk in all of my baked goods… no this is not a joke. I was experimenting with making my own condensed milk I left the heat on too high and ended up with Carmalized milk. Now whenever I bake anything I want to be chewy and soft I mix in some Carmalized milk with the butter and it comes out AMAZING i highly recommend it stuffs magic.
Wait, only 1938?!
Basically she used ghee instead of butter
Ghee is clarified butter.
There's a difference between brown butter and clarified butter.
@@korn9497 yeah its kind of in between the process of making ghee by heating up the butter so the solids coagulate at the bottom and golden ghee is left behind which has a nutty flavor.
If they strained the milk solids it would be ghee but the milk solids are still used.