{"id":30,"date":"2020-07-25T19:52:58","date_gmt":"2020-07-25T19:52:58","guid":{"rendered":"http:\/\/rayfilet.com\/?p=30"},"modified":"2020-07-25T19:52:58","modified_gmt":"2020-07-25T19:52:58","slug":"brown-butter-chocolate-chip-cookies","status":"publish","type":"post","link":"http:\/\/rayfilet.com\/index.php\/2020\/07\/25\/brown-butter-chocolate-chip-cookies\/","title":{"rendered":"Brown Butter Chocolate Chip Cookies"},"content":{"rendered":"\n<p>These chocolate chip cookies are not those crunchy cookies that only taste good with milk, or the fluffy type which are essentially cup cakes without shells. The texture of these cookies are thick and dense, with a crunchy outside yet soft and goey middle. Alongside a killer texture these cookies also have a distinctive nutty and caramel flavor due to the browned butter.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul><li>2 cups (265g) all purpose flour<\/li><li>\u00bd tsp salt<\/li><li>1 tsp baking soda<\/li><li>1 \u00bd cups (250g) brown sugar<\/li><li>1 egg<\/li><li>2 egg yolks<\/li><li>1 tsp vanilla<\/li><li>1 \u00bd sticks butter<\/li><li>11\/4 cup (200g) chocolate chips<\/li><\/ul>\n\n\n\n<ol><li>Cook butter in a saucepan on low heat until a deep caramel color, and smells distinctly nutty (Roughly 10 minutes). Set aside to cool to room temperature&nbsp;<\/li><li>One cooled add brown sugar and whisk until smooth. Then add eggs, egg yolk, and vanilla, whisk until smooth and lighter in color<\/li><li>In a separate bowl combine flour, salt, and baking soda.&nbsp;<\/li><li>Add flour mixture into wet ingredients, and mix until fully combined. Then fold in chocolate chips<\/li><li>With a \u00bc cup ice cream scoop, portion out roughly 14 balls of cookie dough onto a parchment lined baking sheet. Place in freezer for at least 30 minutes&nbsp;<\/li><li>Preheat the oven to 350, and bake cookies for roughly 10 minutes. Leave on baking sheet and let sit for at least 30 minutes before serving<\/li><\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>These chocolate chip cookies are not those crunchy cookies that only taste good with milk, or the fluffy type which are essentially cup cakes without shells. The texture of these cookies are thick and dense, with a crunchy outside yet soft and goey middle. Alongside a killer texture these cookies also have a distinctive nutty [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"footnotes":""},"categories":[21],"tags":[],"_links":{"self":[{"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/posts\/30"}],"collection":[{"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/comments?post=30"}],"version-history":[{"count":1,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/posts\/30\/revisions"}],"predecessor-version":[{"id":31,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/posts\/30\/revisions\/31"}],"wp:attachment":[{"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/media?parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/categories?post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/rayfilet.com\/index.php\/wp-json\/wp\/v2\/tags?post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}