Brown butter is nothing fancy. It is simply butter that left home but was taken off the train before it reached the ghee station. After watching so many cooks and bakers talk and write about it, I thought I’d give it a shot. Using my old chocolate chip cookie recipe, I halved the butter and made brown butter. Another thing I altered was the brown sugar content. Instead of 1/2 cup white sugar and 1/4 cup brown sugar, I switched the quantities of the two sugars for a more dark and caramel flavour.
These are classic cookies. If you look at a Martha Stewart recipe or a Betty Crocker one, they’re all the same with one or two minor tweaks. I stuck to my basic cookie dough recipe and added a whole lot of chocolate chips to it. It’s the usual butter and sugar mixture with flour and baking soda. Sometimes it’s best to stick to the classics. But you can still alter the taste and texture with sugar. I mixed white and brown sugar. The brown sugar makes the cookie more chewy and gives it a caramel like flavour. I made some hot chocolate to go with it, and might I say it was the best decision. I can’t stop recommending the hot chocolate powder from Mason & Co. It’s incredibly luscious and rich.
Growing up, summer holidays were spent in Mangalore. That also meant indulging in a whole lot of treats which included ginger biscuits from the local bakery. Among all the other sweet baked goodies like nan khatai, butter cookies, chocolate cream biscuits, cream puffs and others, ginger biscuits stood out. Sharp, spicy and they smelled divine. They were the grown up’s choice of biscuits. Us kids mostly went for the sweeter cookies. With time, the ginger biscuits grew on me and will always be a part of my childhood. At least, what it smells like.
Coconut cookies dipped in chocolate recipe
I’ve tried making coconut cookies before and they didn’t quite turn out the way I wanted them to. I’ve generally haven’t had great luck with cookies, but it looks like I’ve gotten over it. This time around, I added just one egg and added freshly grated and toasted coconut instead of the desiccated kind. It’s soft and chewy on the inside, and lightly crunchy on the outside.
Yield: 9 cookies
Butter – 1/4 cup at room temperature
Light brown sugar – 1/2 cup (If you don’t have any, just grind 1/4 cup regular sugar with 1/4 jaggery, simple)
Freshly grated coconut – 1/2 cup (dry roast it on a hot pan till lightly toasted and keep aside)
Flour – 1 cup
Baking soda – 1/4 tsp
Vanilla – 1/2 tsp
Egg – 1
Cream butter and sugar together till light and fluffy or till they’re well incorporated.
Add the egg and vanilla, and mix.
In goes the coconut. Mix.
Tip the flour and baking soda in and gently mix without being too rough with the dough.
It’ll be really thick like it should be. You’re making cookies, not cake.
Pop it in the fridge for about 20 mins. This is to firm the dough some more.
In the meantime, preheat your oven at 190C.
Bring out the cookie dough.
Line your baking tray with parchment paper, or else grease with some butter.
Make small balls of dough, flatten the top just a touch and place on baking tray.
Bake for 18-20 mins or till it’s lightly brown on the top and around the cookies.
For chocolate dipping:
Melt 1/2 cup chocolate (dark or milk) in a microwave with a knob of butter.
Dip cookies half way through and place on parchment paper and then on a cooking rack.
Let the chocolate set, and you’re done!