The BEST Brown Butter Matcha Cookies Recipe - EricTriesIt (2024)

FAQs

Why do brown butter cookies taste better? ›

Browning the butter adds a rich and nutty flavor to the cookies, enhancing the overall taste and creating a more complex flavor profile. The nuttiness of the browned butter complements the sweetness of the chocolate chips, resulting in a delightful and indulgent treat.

Too much flour in your brown butter chocolate chip cookies can make them dry, tough, crumbly, or too thick, none of which are good.

Let the brown butter cool sufficiently.

Using hot, melted butter will yield greasy dough and cause the cookies to spread too much when baked. By allowing the butter to solidify before adding it to the dough, you're able to bake the cookies immediately—no chill time required.

After browning your butter, make sure it's cool enough to touch before adding it to your dough. I usually set it aside to cool for 10-15 minutes before making the recipe. Also, be sure to scrape every bit of brown butter from your pan.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

Overmixing the dough: Overmixing can lead to tough and dense cookies. It's essential to mix the ingredients just until they come together to avoid developing too much gluten.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

What is the best butter for brown butter? ›

Use unsalted butter so your browned butter is not too salty. Start with room-temperature butter so it doesn't splatter or burn while it's melting. Use a high-quality, European-style butter for the best flavor. Brown your butter over medium to medium-low heat and whisk frequently to prevent burning.

As the butter continues to heat up, the magic begins: The butter's amino acids (the building blocks of proteins) react with its sugars to create totally new compounds, some of which are brown and many of which have new toasty flavors. This is known as the Maillard reaction or the browning reaction.

We recommend using a shiny pan with a silver finish or a cermaic coated pan because it allows you to see the transition as the butter melts down and changes color from light to dark golden brown more easily.

The cookies with brown butter were much nuttier and had a caramel taste, while the cookies with softened butter were more fluffy and had more of a sugar cookie flavor.

Brown butter, also known as buerre noisette in French, is made by heating butter until the milk solids caramelize, imparting a golden color and toasted, nutty flavor. The French technique is an easy way to ramp up the flavor of regular butter without adding any extra ingredients.

As the butter continues to heat up, the magic begins: The butter's amino acids (the building blocks of proteins) react with its sugars to create totally new compounds, some of which are brown and many of which have new toasty flavors. This is known as the Maillard reaction or the browning reaction.

Brown butter is butter that has been heated to a point where the moisture evaporates and the milk solids brown. It has a delicious toasty flavour, which adds an amazing depth to brown butter chocolate chip cookies.