Medium
American
Brown Butter Chocolate Chip Cookies
Browned butter, chopped chocolate, and a rest in the fridge that does more than any ingredient.
Ingredient
Butter
Cultured butter is fermented before churning and tastes tangier and more complex; sweet cream butter is the standard British and American kind. European butters carry more fat and less water, which shows up in pastry as more layers.
- Sourcing
- Use unsalted for baking so you control the seasoning. Salted keeps longer and is the better table butter.
- Varieties
- Unsalted, Salted, Cultured, Clarified, Ghee
- Quality cues
- Even pale yellow, firm, with a clean creamy smell. Darker edges or a cheesy note mean it has oxidised.
- Substitutions
- Margarine, Ghee, Coconut oil
- Storage
- Wrapped tightly in the fridge — it takes on other smells readily. Freeze for longer, and keep a small amount in a butter bell if you want it spreadable.
- Shelf life
- 1 month refrigerated; 6-12 months frozen
Nutrition
Per 100 g
- Calories
- 717 kcal
- Protein
- 0.8 g
- Fat
- 81.1 g
- Carbs
- 0.1 g
- Fibre
- 0 g
- Sugars
- 0.1 g
- Sodium
- 643 mg
From USDA FoodData Central (#173410). Raw, edible portion.
Cook with it
Featured recipes