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Brown Butter Chocolate Chip Cookies mit Milch- und Zartbitterschokolade
Klassische Chocolate‑Chip‑Cookies mit brauner Butter, einer Mischung aus Milch‑ und Zartbitterschokolade, knuspriger Kante und weichem, klebrig‑gummiartigen Kern. Ohne Mixer, per Hand gemischt und nach dem Kühlen im Kühlschrank besonders aromatisch.
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Cost Breakdown
Critical Success Points
- • Butter richtig braun werden lassen, ohne zu verbrennen.
- • Abkühlen der braunen Butter, bevor Sahne und Zucker eingearbeitet werden.
- • Mindestens 4 Stunden im Kühlschrank ruhen lassen, damit die Textur und der Geschmack optimal werden.
- • Nicht zu lange rühren, um zu viel Luft im Teig zu vermeiden.
- • Backzeit im Auge behalten, um die gewünschte knusprige Kante und weiche Mitte zu erreichen.
Safety Warnings
- • Heiße Butter kann Verbrennungen verursachen – immer einen Topflappen benutzen.
- • Beim Umgang mit dem heißen Ofen Handschuhe tragen.
- • Achten Sie darauf, dass die braune Butter nicht anbrennt, da das einen bitteren Geschmack erzeugt.
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