Add both sugars to the browned butter in the bowl, then add the remaining 1/2 cup (1 stick) plus 2 tablespoons room-temperature butter. Attach the paddle to the mixer, or use a hand mixer, and beat on medium speed until lightened and fluffy, about 3 minutes. Add the eggs one at a time, beating for 30 seconds between each before adding the next. Beat in the espresso powder and vanilla bean paste. Add the dry ingredients and, using a rubber spatula, fold the mixture together just until no dry spots remain, then fold in the chocolate.
The Link LonkDecember 03, 2020 at 02:00AM
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Brown Butter Espresso Cookies Recipe - Los Angeles Times
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Butter Cookies
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