Food Porn Daily

Click. Drool. Repeat.

As a fan of FoodPornDaily.com I can think of no better birthday present to the friend who introduced me to this site than The Cookbook by the same name. But of course, since I am a great friend, I took a quick sneak through the entire thing and found the most delicious chocolate chip cookies I have ever seen. Which of course ment that we had to test out the recipe.

More like Flip, Drool, Repeat

Behold the aforementioned Chewy Brown Butter Cookies…Chewy Brown Butter Cookies

Uhhh, can say YUM!? Want to attempt to make these too? Here’s the recipe:

  • 1 cup (2 sticks) butter
  • 1 1/2 cups golden brown sugar
  • 1 tsp salt
  • 2 eggs
  • 1 1/2 tsp good vanilla extract
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 6 oz milk chocolate chunks or chips
  • 3 Skor or Heath candy bars chopped up
  • 1 cup hazelnuts, toasted, papery outer casing removed and roughly chopped

The thing that makes this recipe a little more special, other than coming from the most drool-worthy cookbook is;

Step 1: Browning the Butter

Completing this step successfully needs a whole lot of confidence. The recipe basically states that if this goes wrong, you need to throw out the butter and try again. Needless to say, I think my butter was only half way browned, but I did attempt it! browning butter

Basically your butter is supposed to turn a dark brown colour (due to the milk solids browning).  This photo is NOT brown enough, keep on going! (Click here for a pretty good tutorial I found.) Although this step isn’t critical, it does allow for a nutty flavour to develop. Which ultimately gives these cookies that X-Factor, no singing required!

Step 2: Mix all of the ingredients

Mixing together the ingredientsNext you have to add all of the ingredients together, but how? A seasoned baker knows that the order you put things in and how much time you mix them for MATTERS. In this recipe you first have to let the butter cool (approx 30 min), then put it in a big mixing bowl. Next your going to blend it with the sugar and salt. FYI- In baking world blend means mix well, and combine means only slightly mixing it, just until you see whatever it is your mixing all in there. After this, add in the eggs 1 at a time. Another FYI – If the butter hasn’t cooled down completely you risk cooking them at this step! Stir in the vanilla and then combine the flour and baking soda, only until the flour has mixed in with the rest of the batter. Stir in all of your toffee (heath or skor) chips, chocolate chips and nuts. Add extra for more YUM!

Step 3: Cover and Refrigerate

Covered DoughYour final dough should be stickier than most other chocolate chip cookie recipes. Usually CCCs are “drop” cookies, that means you drop them off of your spoon in a little sphere onto the cookie sheet. These cookies are the “slice and bake” kind, which is fine with me because that makes them way more convenient. Put your dough onto some plastic wrap and then shape it into a log. Put the dough in the fridge for a min of about 1 hour. Once they’re hard you can easily slice them off, about 0.5-1″ thickness, and bake them on 350 for 11min. If you don’t want to make them all then and there, no problem! They can stay in your fridge for about a week and in your freezer for about a month and still be good to go. Just remember to defrost before baking again. Once your done they may not look as amazing as the photo in the book, c’mon people they have food stylists for that! But trust me that WILL taste amazing!

Finished Cookies

So try it out and let me know what you think about it! Good luck foodies!

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About Adi

A baker, a food scientist and an overall lover of new food creations

2 responses to “Food Porn Daily

  1. Shelby

    Thanks for the book! Cookies were delish, we will have to tackle another recipe in the book soon!

  2. DESSERTS LOVE.

    FML.
    YUM.

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