Sunday, July 28, 2013

Brown butter chocolate chip cookies

Sorry for the much belated post. Finally back from my hiatus. After my back-to-back exams, I made a short trip to Malaysia. My entire trip was dedicated to moving houses, cleaning, and other household chores you can think of. The highlight of it all, was just spending time with my family - which I only get to do twice or three times a year.

My recent trip made me think and reflect a lot about love and life - which does not come without hurdles, disappointments and uncertainties. 

"The two hardest tests on the spiritual road are the patience to wait for the right moment and the courage not to be disappointed with what we encounter." 
— Paulo Coelho (Veronika Decides to Die)

The best thing to do is to just do good to others, pray and persevere with much faith. We are His humble beings after all.
via Dreadful

On a lighter note...

So today I would like to introduce you to my new love.

......Brown butter.

It is this underrated, magical ingredient with the Midas' touch. Its rich, nutty, caramel notes accentuates the flavour of just about everything, from sweet to savoury. Its aroma beats Jo Malone's Ginger Biscuit and Raspberry Cream hands down. Bliss.

Okay, let's make some cookies, shall we? 

Oh wait.

Misun - Coffee (Cousin Cole & Nacey Edit)

 Mario - Let Me Love You (Equator Club Remix)

Let's roll. :) This is my recipe for crispy bite-sized chocolate chip cookies, which is quite reminiscent of Famous Amos cookies (quite up there on my favourites list). It might not be exactly the same, I haven't exactly cracked the recipe code, but it is still one of my favourite go-to recipes. 

Brown Butter Chocolate Chip Cookies 
1/2 cup butter
1/2 cup brown sugar
1/4 cup caster sugar
1 tsp vanilla extract
1 egg
1 cup plain flour
1/2 cup corn flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp cocoa powder
1 cup dark chocolate bar (chopped into chunks)
1/2 cup chocolate chips

1. Brown butter. Heat a thick-bottomed pan or skillet on medium heat. Best use a light-coloured pan so you could easily track the colour of the butter. Add butter (preferably sliced for more ven cooking) and whisk frequently. The butter will foam in the pan and later subside. [In this process, the milk solids separate from the butterfat, and water is evaporating. When the foam subsides, the milk solids begin to brown]. At this point, the butter should have this scrumptious nutty aroma, and a golden/amber colour. Remove pan from heat and let butter cool for at least 20 minutes.

2. Heat oven at 180C.

3. Once brown butter has cooled, cream butter and sugar mixture until fluffy.

4. Add vanilla extract and egg gradually and mix well.

5. In a separate bowl, sift in plain flour, corn flour, baking powder, baking soda, salt and cocoa powder. 

6. Fold in flour mixture (4) into the butter-sugar mixture (3) and mix well.

7. Add in chocolate chunks and chips and combine thoroughly.

8. Roll ~1 tsp of dough with chocolate chunks into balls about the size of Maltesers and place on baking tray spaced slightly apart from each other.

9. Bake for ~12 minutes on 180C. 

10. Cool completely before serve, and store in airtight container. 

If there's any food that could cheer me up on gloomy days, it is these cookies. Hope it cheers you up too. :)