Saffron white chocolate chip cookies. 🍪 Ingredients 1/2 cup (115g) unsalted butter 1/2 cup (79g) light brown sugar 1/3 cup (69g) granulated sugar 1 large egg, at room temp 1 tablespoon (15g) vanilla extract 1 1/4 cups (160g) all-purpose flour, spooned and leveled 1/2 teaspoon (3g) baking soda Pinch of salt 1 cup white chocolate chips 1 tbsp warm milk 30 threads of @MĪZĀN Saffron Edible gold leaf for garnish Method Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Grind the saffron threads using a mortar and pestle until well ground. Add the ground saffron to 1 tablespoon of warm milk and let it infuse for a few minutes. In a pan, melt the butter over medium heat, stirring occasionally, until the butter turns a deep amber color (approx. 5-7 minutes). Remove from heat and stir in the infused saffron mixture. Let it cool. In a bowl, whisk together the flour, baking soda, and salt. Set aside. In another bowl, combine the cooled brown butter mixture, brown sugar, and granulated sugar. Whisk for 1-2 minutes until smooth paste forms. Crack in the egg and add the vanilla extract. Mix until combined, approx 2-3 minutes. Fold the dry ingredients into the wet batter until just combined,do not over mix. Add white chocolate chips. Scoop cookies onto the prepared baking sheet, leaving space between each cookie. Bake for 12 minutes or until golden and crispy at the edges, gooey at the center. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack to cool further. Garnish with edible gold leaf.
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