Itās baking season againā¦
We had a birthday so we made duck and potatoes with truffle oil and I made a chocolate cake with espresso vanilla icing
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Ok guys itās Christmastime again! I am not doing 11 cookies this year lol. Iām doing ā¦five? I went to that wedding out of town so I definitely donāt have the time I did last yearā¦. So here we go
Tonight Iām making the dough for my foolproof sugar cookies and the brown butter chocolate chip cookies. I was going to attach picture of the dough but thatās not so exciting is it? Iāll wait until theyāre baked in a few days
Hereās the recipe to the sugar cookies because I swear they are stupidly easy and also the best sugar cookies you will have ever ever ever.
I found this recipe about six years ago and it has gotten so much use I have probably made these cookies about 30 times. Everyone loves them, they are a huge staple. Iāve never frosted them but thatās just me-
A couple tips:
I love different kinds of vanilla and I tend to use Tahitian vanilla for desserts that are like this just plain sugar based, or if theyāre citrus flavored. Itās hard to describe the Tahitian vanilla brings out a very light bubbly kind of flavor.
For desserts that are more robust in flavor like
Chocolate, coffee, chai, gingerbread, anything kind of heavy I use a bourbon vanilla or I use my
Homemade vanilla that was made with brandy. A really good classic vanilla extract will be great too. If youāre in the US and you have Homegoods or
Marshalls, even TJ Maxx has this you can snag Nielsen Massey vanilla bottles for $5. So far, besides homemade, thatās a great one to have on hand.
I use salted butter for everything I bake and I just donāt use as much salt as the recipe calls for then I cut the salt in half. I donāt get the focus on unsalted butter, it doesnāt make anything better in my experience.
I use kerrygold for the holidays, but any butter thatās a little higher in fat than most will yield more moisture in the crumb. Just have to watch out during cooking time sometimes you need to extend for a minute or two. But itās worth it! If you like soft cookies that is.
Now Iām tangenting, but if you come across a recipe
That utilizes buttermilk (usually a cake)- try it. Buttermilk creates such a great consistency. You can make the same chemical reaction to buttermilk if you donāt have it on hand with plain old milk and white vinegar. Sounds disgusting but youāll
Never taste the vinegar in the recipe. You pour a tablespoon of vinegar into a measuring cup and fill
The rest up to the line with milk. Voila, replacement buttermilk.
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Could u use this dough for linzer tart cookies? 
(Of course without the frosting)
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Yes absolutely, although these do come out on the softer side so as long as youāre ok with a linzer thatās more like a cake consistency you
Should be fine. If you roll them out thin they may crisp up a bit more
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Thanks Jen.
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Anytime 
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The Bread it looks amazing 
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Thank you
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Iām maaaad hungry now lol. I KNOW FOR A FACT those cookies are delicious, I can smell them from here.
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Theyāre brown butter maple chocolate chipzzzz
If you want the recipe you can have it!
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Iād like the recipe too, please
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Brown Butter Maple Chocolate Chip Cookies
I definitely want more of these cookies in the world so I hope you guys make them lol. They are so good and people will love em.
Ingredients:
1 cup salted butter
1.5 cup light brown sugar
1/2 cup white sugar
2 large eggs room temp
1 tsp good vanilla
1/4 cup dark maple syrup
3 and 1/4 cup flour, plus three additional teaspoons
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 or 1 and 1/4 cup chocolate chips
Directions:
Brown the butter before you do anything because it needs time to cool before you mix it with everything else.
How to brown butter:
Put the butter over medium to low heat in a saucepan you think is too big for this. Reason being, this can foam up.
So you cook the butter you boil it, use a rubber spatula stirring constantly. At some point it will start to foam. If I had to guess I would say about 6 minutes in. Might be less. Keep stirring. There will come a point where you stir real quick and you see a brownish amber color peek out from the foamy butter liquid. Turn off the burner itās done. You might want to transfer it to a bowl so it doesnāt continue cooking.
Once this is cool enough, slightly warm to the touch, mix it with the sugars in either a stand mixer or wi th a hand held mixer. You could do all this by hand, but it gets cumbersome. It is a good arm workout for sure.
Add the eggs in one at a time, stirring on low.
Add the vanilla and the maple syrup
In a separate bowl whisk together the dry ingredients. You could use a fork to whisk them but you didnāt hear that from me.
Gradually add the dry mixture to the wet (and by dry ingredients I mean the flour, the baking soda and powder, and the salt.)
Stir in the chocolate chips on low.
Important: chill this dough in the fridge. At least 30 minutes but if you donāt need the cookies for a few days then 24-48 hours is great. This gives it time to really mesh all the flavors together
K when youāre ready to bake let the dough soften on the counter for like 20 min.
Preheat the oven to 350F
Get a small cookie/ice cream scoop thatās 1 and a half tbsp and cover some cookie sheets with parchment paper. Scoop little rounds of dough and space then apart well, no more than 12 cookies per sheet or they wonāt bake right, I have discovered.
When the oven has preheated get em in there for 12 and a half minutes. You can let them cool on the sheets after, They will be perfect, enjoy!
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Tell me about the flavours! 
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That is SO AWESOME! 
great job!!
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