Store-bought cookie mixes are supposedly to be idiot-proof with success guaranteed. But I have to shyly admit that I failed before when I was in JC. And to make failure worse, I couldn’t differentiate between cut-out cookies and drop cookies then. So when I wanted heart-shaped cookies for Valentine’s Day, I happily baked my plastic cookie cutterS in the oven thinking that miraculously the cookies will turn heart-shaped. Clearly, studying Science didn’t manage to knock much common sense into me. No wonder I didn’t pursue a Science-related undergraduate degree. In the end, the plastic melted and none of the cookies batches actually succeeded even though I faithfully followed the instructions at the back of the box.
Ever since then, I would swear off mixes if I had a choice. The last time that I bought Betty Crocker’s mixes was because I wanted to try my luck at winning a KitchenAid mixer. Well, a KitchenAid mixer is every baker’s dream! The sugar cookies turned out decent but still fell short in the taste aspect. The cookies were sweet but there were no lingering after-taste effects that make us want to go back for a second or a third one.
Cookie mixes can produce nothing close to this, so move aside!
Chocolate chip cookies recipes from scratch are more flavourful in my opinion, especially if you use brown butter. Quite similar to its name, brown butter is butter cooked until it is brown and has a nutty aroma to it. On the aesthetic side, I find that using brown butter gives your cookies a nice shade of brown after baking. They not only taste good, but they look good too!
Chocolate chip cookies are easy to make, but hard to find the perfect recipe. I have come close to one which I felt was really good, I’m contented to have chanced upon it, but I’m going to continue exploring for even better recipes out there! But for now, this brown butter chocolate chip cookies are here to stay!