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One of my sons isn’t big on sweets. He’s not a fan of cookies with too much sugar (especially brown and raw sugars). So I used browned butter and browned milk powder and omited the turbinado and invert sugars I normally add to my chopped chocolate cookie.
While bakers in this article from 2008 used non-fat dried milk powder, I used full fat milk powder with great results. This is probably my best chopped chocolate cookie.
I cooked the butter on medium low heat until it started to show color. Then added the milk powder and whisked almost continuously until the mixture browned to med-light color. Cooling in the pan it continued to brown to the perfect browned butter color (color of a pecan shell). Using a lower temperature and whisking continuously are key to prevent burning and lumps.
While bakers in this article from 2008 used non-fat dried milk powder, I used full fat milk powder with great results. This is probably my best chopped chocolate cookie.
I cooked the butter on medium low heat until it started to show color. Then added the milk powder and whisked almost continuously until the mixture browned to med-light color. Cooling in the pan it continued to brown to the perfect browned butter color (color of a pecan shell). Using a lower temperature and whisking continuously are key to prevent burning and lumps.
Brown Butter Bounty
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