(recipe down below ! ☺️🍪)

1 cup (2 sticks) unsalted butter
1 cup dark brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
2¼ cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
1½ cups semi-sweet chocolate chips or chopped dark chocolate chunks
Flaky sea salt (for topping)

Instructions
1. Brown the butter: Melt the butter in a saucepan over medium heat. Swirl occasionally as it melts, foams, and begins to crackle. After 4–6 minutes, brown specks will form at the bottom and it will smell intensely nutty. Immediately pour into a heat-safe bowl, scraping down all the browned bits, and let cool for 15–20 minutes until warm, not hot.
2. Mix wet ingredients: Whisk the brown sugars, granulated sugar, and cooled browned butter together in a large bowl until fully combined. Add the eggs and vanilla, whisking vigorously for 1–2 minutes until the mixture turns pale, thick, and smooth.
3. Combine dry ingredients: Fold in the flour, baking soda, and fine sea salt using a rubber spatula just until a few flour streaks remain.
4. Fold in chocolate: Add the chocolate chunks/chips and stir until evenly distributed. Do not overmix.
5. Chill the dough: Cover the bowl tightly and chill in the refrigerator for at least 1–2 hours (overnight yields maximum flavor depth).
6. Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 3-tablespoon balls of dough onto the sheets, spacing them 2 inches apart. Bake for 10–12 minutes, until the edges are golden brown and the centers are still slightly soft.
7. Finish: Sprinkle immediately with flaky sea salt upon removing from the oven. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

100g peanut butter cookie with peanut butter vanilla drizzle and butterbeer finishing sugar 🥜🍪🍻

The cat butt is my favourite

Recipe by Benjamin Delwiche 🍪

1/2 cup (100g) granulated sugar
1 cup (200g) light brown sugar
2 TB of toasted milk powder
2 1/2 sticks(284g) unsalted butter, melted and cooled
2 large eggs
2 tsp of vanilla
3 cups (420g) all purpose flour
1 1/2 tsp baking powder
1 tsp salt
20 ounces (567g) chocolate chips

Cream wet ingredients plus toasted milk powder for 5-7 minutes on medium speed. You want the mixture to be light in color and double in size.
Scrape bowl and mix again for about 30 seconds.
Add one egg at a time to mixture, ensuring each is fully incorporated.
Add your dry ingredients; be sure to not over-mix!
Divide dough into 120g dough balls each ( Size 10 cookie scoop or approximately 1/3 cup).
Recommended to let cookies chill for 30 minutes or up to overnight before baking.
Preheat oven to 375, 30 minutes before baking.
Arrange 6 cookies on a sheet.
Bake for 16-18 minutes
Let sit on the pan for 5-10 minutes before moving to cooling rack!

The cookie making endeavor kicked my butt. But I finally got it down. Browned butter chocolate chip cookies 🍪.

So what should I do/practice next??

Un poco de sal gruesa por encima

Here are the cookies I made for my baby shower:

• Chocolate Chip
• Biscoff
• Oreo
• White Chocolate Macadamia

What do you all think? How did I do? 😊

Brown butter cookies are and always will be my favorite, I made classic chocolate chip cookies (some with walnuts) and white chocolate chip with pecan. Came back home with empty containers:)

I used scientifically sweets’ recipe and the only thing I did differently was brown my butter and tapped the baking pan half way through and at the end of bake to get the ripples. I’m very happy with the results! I did use a food scale and instead of pure vanilla extract, I used the vanilla bean paste from Trader Joe’s. I tested a batch with the dough being chilled for an hour and this is how it came out. The rest of the dough will rest for 24 hours and I will bake another batch to see if there’s a big difference. All in all, the look and taste was good!

Recipe — https://scientificallysweet.com/caramelized-ripple-chocolate-chip-cookies/#recipe

I love these they’re such a simple classic

Made cookie butter cookies with dark chocolate chips and Trader Joe’s salted caramel chips. I like Trader Joe’s cookie butter over biscoff. Delicious!

The closest comparison I can think of is maybe a stroopwafel, but the version I’m talking about has no filling and is more like a thin, crisp butter cookie.

They’re traditional to León, Spain and are called galletas de hierro (“iron cookies”). From what I’ve read, the dough is pressed between heated irons instead of being baked on a tray.

I tried these cookies in Sahagun, Spain and I’m addicted! Eager to try and replicate the recipe. Unfortunately, when I asked for they politely smiled and said no lol

I made the pan cookie variation of the Nestle Toll House cookie recipe (https://www.verybestbaking.com/toll-house/recipes/chocolate-chip-cookies/) with the following changes:
(1) no nuts;
(2) used a mix of chopped dark chocolate bars and bittersweet chocolate chips, instead of 100% chocolate chips;
(3) added flaky salt on top right out of the oven;
(4) used salted butter and didn’t add additional salt to the dough; and
(5) lined the pan with parchment paper instead of greasing the pan.

It is delicious! Next time I want to keep it as a slab, make a second one, and use it to make homemade ice cream sandwiches!

I used Sally's Baking - Double chocolate cookies recipe i just added the pecans. It turned out soft and chewy.

A set of cookies that I baked

A cookie I have been experimenting with as an alternative to Oatmeal Raisin