brownbutterchocolatechipcookies hashtag performance

#brownbutterchocolatechipcookies is all about indulgence, rich flavors, warm aromas, gooey textures, sweet nostalgia, homemade goodness, baking joy, culinary creativity, comfort food, crowd-pleaser, decadent treats, chocolate lovers’ dream, irresistible delight.

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BROWN BUTTER DOUBLE CHOCOLATE CHIP COOKIES A chocolate lovers dream 🍪✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 10-13 cookies): Brown Butter Double Chocolate Chip Cookies: - 1/2 cup (113g) salted butter - 3/4 cup (196g) brown sugar, light or dark - 1/4 cup (60g) granulated sugar - 1 egg + 1 egg yolk, at room temperature - 2 tsp vanilla extract - 1 tbsp (15ml) heavy cream (or milk of choice), at room temperature - 1 cup (130g) all-purpose flour @Bob’s Red Mill - 2/3 cup (75g) cocoa powder @Hershey’s - 1 tsp (6g) baking soda - 1 tsp (2g) espresso granules (or instant espresso powder), optional - 1/2 tsp (3g) salt - 1/2 cup (80g) semi-sweet chocolate chips @Nestlé @Nestle Toll House @Nestlé USA - 1/2 cup (80g) dark chocolate chips @Ghirardelli Chocolate Company Instructions: Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow it to cool slightly. In a medium bowl whisk together the flour, cocoa powder, baking soda, espresso granules (if using), and salt. Set aside. Once the brown butter has cooled, add both sugars, and whisk to combine. Then add in the egg and egg yolk, and whisk until combined and lighter in color. Add the vanilla and heavy cream. Whisk until well combined. Add the dry ingredient mixture to the wet, and gently fold until fully incorporated. Add the chocolate chips, and gently fold until evenly dispersed. The cookie dough will be quite thick, yet slightly sticky. Cover the bowl with plastic wrap and place in the fridge to chill for at least 1-2 hours (ideally 2-4 hours) or up to 24 hours. I let mine sit in the fridge overnight! Once ready to bake, preheat the oven to 350F. Line 2 baking sheets with parchment paper. Remove the cookie dough from the fridge and allow to sit at room temperature for 20-25 minutes, to make it easier to scoop. If it needs longer, let it sit longer! Use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) the dough out onto the baking sheets, spacing the cookies 2” apart from each other. Bake at 350F for 11-14 minutes, until the edges are set and the middle still looks soft. If the cookies aren’t spreading by minute 9, remove from the oven and lightly smack/bang the baking sheet on the counter 4-5 times to flatten them out. Then, return to the oven to continue baking for a few more minutes. Remove and if desired, use a large cup or bowl to swirl around the cookies to make them into a perfect circle. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Serve warm with a sprinkle of flaky sea salt and a glass of milk, if desired. Enjoy! #brownbutter #chocolatechip #cookies #doublechocolatechipcookies #chocolatecookies #brownbutterdoublechocolatechipcookies #chocolatecookierecipe #cookierecipe #brownbuttercookeis #brownbutterchocolatechipcookies #chocolate #fudgycookies #softcookies #gooeycookies #semisweetchocolate #semisweetchocolatechips #darkchocolate #darkchocolatechips #baking #dessert #brownies #browniecookies @From Our Place @Earlywood

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BROWN BUTTER DUBAI PISTACHIO CHOCOLATE CHIP COOKIE BARS Mind : blown 🤯 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 16): Brown Butter Cookie Bars: - 9 tbsp (134g) salted butter - 1/2 cup (125g) brown sugar - 1/4 cup (40g) granulated sugar - 1 egg, at room temperature - 1 tbsp (15g) heavy cream - 1 1/2 tsp (8g) vanilla extract - 1 1/4 cup + 2 tbsp (190g) all-purpose flour @Bob’s Red Mill - 1/2 tsp (3g) baking soda - 1/2 tsp (2g) baking powder - 1/4 tsp (1g) salt - 3/4 cup (120g) semi-sweet chocolate chips @Nestlé @Nestlé USA @Nestle Toll House Pistachio Filling: - 3 cups (300g) kataifi (shredded phyllo dough) - 1 cup (300g) pistachio cream/butter - 2 tbsp (28g) salted butter Chocolate Ganache: - 2 cups (475ml) heavy cream - 1 cup (170g) semi-sweet chocolate chips - Chopped pistachios, for garnishing Instructions: Preheat the oven to 350F. Grease an 8x8” baking pan with butter, then line with parchment paper. Set aside. Start by browning the butter and making the cookie layer. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow it to cool slightly. In a medium bowl whisk together the flour, baking soda, and baking powder. Set aside. Once the brown butter has cooled, add both sugars and whisk to combine. Then, add the egg and whisk well until combined and lighter in color. Lastly add in the heavy cream and vanilla. Whisk until well combined. Add the dry ingredients to the wet, and gently fold until fully incorporated. Fold in the chocolate chips until evenly dispersed. Scoop the dough into the prepared baking pan and spread out the top. Bake at 350F for 22-27 minutes, until lightly golden. Then, remove from the oven and cool while you prepare the pistachio filling and ganache. Prepare the pistachio filling. In a large pan over medium heat, melt the 2 tbsp of butter and add the shredded kataifi. Toast the kataifi until golden and crispy, stirring frequently. Transfer to a bowl and let it cool. Once cooled, add the pistachio cream and mix until well combined. Set aside. Make the ganache. Place the chocolate chips into a large bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Then, pour the hot heavy cream over the chocolate chips. Let the mixture sit for 5 minutes, then stir until smooth. Assemble the cookie bars. Press the pistachio filling over the top of the cookie layer, making sure it’s evenly distributed. Then, pour the chocolate ganache over the pistachio ayer, spreading it evenly. Sprinkle the top with the chopped pistachios Place the cookie bars in the fridge to set for at least 1 hour before cutting into 16 bars and serving. Enjoy! #brownbutter #dubaichocolatebar #dubaipistachiochocolatebar #cookie #cookies #cookiebars #cookierecipe #chocolatechipcookies #brownbutterchocolatechipcookies #chocolatechipcookierecipe #chocolatechipcookiebars #chocolatechipcookiebarrecipe #pistachiocream #kataifi #chocolateganache #homemadedubaichocolatebar #dubaichocolatebarrecipe #pistcahiocookies #pistachiochocolate @From Our Place @USA Pan @Amazon @Walmart

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DEEP DISH BROWN BUTTER CHOCOLATE CHIP COOKIE A classic that simply never disappoints 🤌 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Ingredients: - 1 3/4 cup all-purpose flour @Bob’s Red Mill - 3/4 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1 cup salted butter - 1 cup brown sugar, light or dark - 1/2 cup granulated sugar - 2 eggs, room temp - 1 tbsp vanilla extract - 1 cup chopped chocolate or chocolate chips of choice @Nestle Toll House @Nestlé USA - Flaky sea salt, for topping - Vanilla ice cream, for serving Easy Salted Caramel (Optional): - 3 tbsp coconut oil, melted - 1/4 cup smooth almond butter @Jem - 1/4 cup maple syrup - Pinch of salt Instructions: Preheat the oven to 350F. Grease a 10.5x7” baking dish or 8” cast iron skillet with butter. Set aside. Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 mins). Remove from heat and set aside to cool slightly (~5-10 minutes). While the brown butter is cooling, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Once the brown butter is slightly cooled, add the brown sugar and granulated sugar. Whisk to combine. Then, add the eggs and vanilla, and whisk until smooth and creamy. Add the dry ingredient mixture to the wet, and fold until just combine. Fold in the chopped chocolate or chocolate chips until evenly dispersed. Spread the cookie dough into the prepared baking dish or pan. Bake at 350F for 25-33 minutes, until the edges are puffy and slightly crispy, while the center is still gooey and slightly underbaked. If you want the center to be more done, you can tent the top of the baking dish with foil, and continue baking for another 5-10 minutes. While baking, prepare the salted caramel (if using). Mix together the ingredients in a medium bowl, until well combined and smooth. You can adjust the runniness to your liking by adding more maple syrup, if desired! Remove the deep dish cookie from the oven and top with flaky sea salt. Serve warm with a scoop of vanilla ice cream and salted caramel, if desired. Enjoy! #cookies #chocolatechip #chocolatechipcookies #cookierecipe #chocolatechipcookierecipe #perfectcookies #perfectcookierecipe #brownbutter #brownbuttercookies #brownbutterchocolatechipcookies #baking #dessert #crispycookies #gooeycookies #milk #homemade #homemadecookies #deepdishdessert #deepdishcookie #gooeycookie #cookieskilelt #cookieskilletrecipe #brownbutterchocolatechipcookieskillet #browmbuttercoookieskillet #homemadecokieskillet @From Our Place @Earlywood @Tillamook @STAUB USA