Brown Butter Chocolate Chip Cookies

Soft and chewy chocolate chip cookies bumped up a notch with nutty brown butter!

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So, I must admit these cookies were a bit of an experiment. I had been reading about how chocolate chip cookies become the ultimate chocolate chip cookies if you let them rest for 2 days, so let's just say I needed to try it.

If you are going to make cookies that take 2 days they can't be just any chocolate chip cookies, I mean they need to be amazing right? So how do you enhance a cookie - brown butter of course! So armed with some nutty, delicious brown butter I embarked on my 2-day cookie experiment. I baked part of the batch immediately, and the remaining dough after 2 days of “resting” in the fridge.

So, I must say the cookies baked immediately were really delicious, so I was excited to see what was going to transpire. Of course, I saved a few so that the official taste test could happen and those cookies eagerly waited for the time to come.

One thing I will say about the 2-day cookies is that the dough is super cold, which is key to keeping your cookies nice and high and fluffy and not having them drop and become flat little pancake cookies. But let’s talk about what really matters, the flavour. Did it make a difference? Sadly, not at all. I think the cookies baked on the first day were better, which is sad because waiting for cookies for 2 days is a really long time.

On a positive note that means you can eat your cookies the same day you made them, or just keep doing what you have always been doing all along because sometimes there is no need to mess with something great!

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prep time 1 hour 30 minutes

cook time 14 minutes

total time 1 hour 43 minutes

servings 24 cookies

Ingredients

1 cup butter

3/4 cup brown sugar

1/4 cup white sugar

2 eggs

2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 cup chocolate chunks

Instructions

In a medium saucepan place butter and turn heat to medium. Allow butter to melt - stirring often. Once the butter is melted continue cooking over medium heat until butter turns golden brown and has a nutty aroma (approx. 5 minutes). Remove butter from heat and allow to cool for 15 minutes.

To the bowl of your stand-mixer place cooled butter, brown sugar, white sugar, eggs and vanilla then beat until fully combined.

In a separate bowl combine flour, baking soda and salt. Slowly add in flour to your butter mixture a bit at a time. Stir until fully combined then remove the bowl from the stand. Stir in chocolate chunks then place the bowl in your fridge for a minimum of 1 hour.

Preheat oven to 350. Remove cookie dough from the fridge and scoop heaping teaspoon onto a cookie sheet. Bake for 14 minutes or until golden brown then remove from oven and allow the cookies to cool for 5 minutes before transferring them to a cooling rack.

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Brown Butter + Sage Cauliflower Puree

Switch up your usual mashed potatoes with this indulgent and creamy cauliflower puree, I promise you won’t even notice your eating vegetables.

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Ok, seriously guys this is a recipe that is just so yummy! With Easter coming I have been thinking about ways to lighten up what tends to be a heavy meal without losing all of the amazing flavours that are expected during the holidays. Now for me, the mashed potatoes are one of those things that if done well are the highlight of the meal, but with this Cauliflower puree you may have a new star.

Now, have you guys made brown butter before? If you haven’t you seriously need to go and make some right now!!! it’s so easy and honestly so good. The extra flavour that it adds is nutty and it will leave your guests wondering what your secret ingredient is. Another bonus, this cauliflower stands alone so if your meal doesn’t include gravy, no problem.

I also love the flavour of sage in this puree but you can use any herb that you love. Thyme or Rosemary would be super lovely and based on what you are serving for dinner it's easy to adjust to make it with complementing flavours.

I also use my food processor to make my mashed cauliflower but you can use a traditional masher, blender or mixer. The best thing is that unlike potatoes you don’t need to worry about your puree becoming overly starchy with over mixing, so go ahead and get that cauliflower silky smooth.

So this Easter switch things up and serve Cauliflower Puree, I’m sure your guests won’t even miss that mashed potatoes!

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prep time 20 minutes

cook time 15 hour

total time 35 minutes

servings 4

Ingredients

1 large or 2 small heads of cauliflower

4 garlic cloves

10 sage leaves

4 tbsp salted butter

1/3 cup cream or milk

salt

Instructions

In a large pot place cauliflower florets and garlic cloves and cover with cold water. Bring to a boil then simmer until fork tender (approx. 10 minutes). Drain then place in a food processor and blend on high until smooth.

Finely chopped half of the sage leave and place them in a small pot with the cream or milk. Turn on low and allow to warm. In a second small pot add in butter and remaining whole sage leaves. Bring to a simmer and cook until butter becomes foamy then golden brown then carefully remove sage leaves.

To the pureed cauliflower add milk, butter and salt to taste. Blend to combined then serve immediately.

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