Pipe Dream #257: To Be A Dubious Deviator – Brown Butter Gingersnaps

bbutter gingersnaps 3

Soft-batch cookies are it. Crispy exterior giving way to underbaked, chewy goodness within? Sign me up immediately.

These are them, and they are good. They even include beurre noisette, or brown butter, as the commoners like to call it. But I still love these, my ginger soulmates, better. I viewed this recipe as a dubious deviation from my first love, and it wasn’t a fail, just an anticlimax. The brown butter flavor wasn’t that obvious.

Sidenote, I have foodie friends that are all like, “I want the brown butter to be an underlying nuance, not a bold, upfront, flavor.”

And I’m all like, ” Spare me. I need extreme.”

bbutter gingersnaps 1

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The key to great soft batch cookies is to chill the dough. At least, that’s what a lot of other, smarter food bloggers say. Amazingly, I didn’t chill these, and the cookies didn’t even spread out that much. In fact, I think they could have used a little more spreading in their lives.  More spread, more beurre.

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Brown Butter Gingersnaps

Adapted slightly from Averie Cooks

1/2 cup (1 stick) unsalted butter
1/4 cup softened or melted coconut oil
1 cup light brown sugar, packed
1/4 cup molasses
1 large egg
2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 cup granulated sugar for rolling dough in

Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.

Place butter into a small saucepan over medium heat. Cook, swirling occasionally, until browned and nutty, about five minutes. Remove from heat and let cool for 15 minutes.

Scrape the cooled brown butter into a stand mixer or large mixing bowl. Add the coconut oil, brown sugar, molasses and egg, beating on medium until well combined. Slowly add flour, baking soda, salt, cinnamon and ginger. Mix until just combined. Roll heaping tablespoons of dough into balls and roll in the granulated sugar.

Place 1 inch apart on the baking sheet, and bake for 10-12 minutes. Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack. Makes about 2 dozen cookies


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