Sometimes my mistakes end kitchen epic disaster with me in almost-tears and my little full counter disorder bowls, spoons and almost all the utensils I have. Other times, a huge mistake as to leave whole stick of butter from a cookie recipe, I end up creating something that I like actually really. Here's how these witnesses came to life.
few weeks when I was doing the Brown Butter Confetti Cookies, I thought halve the entire recipe, but only reduces the amount of butter and left the rest as she. I knew that something seemed wrong, but before I realized what I had done, I cooked a "mistake cookies" without adding mix-ins just to see what was happening. The least amount of butter resulted in a thick super cookie and inflated with a crispy outside and a soft inside. It basically tasted like a brown fluffy biscuits butter sugar and texture reminded me of a Snickerdoodle, dying to roll in the cinnamon sugar.
So, it was only a matter of time before I tried this "mistake" again, this time with a few tweaks, (add a little more butter than I mistakenly left out.) I made small mine and almost bite size, which resulted in the perfect delicious part. I wish with all my epic fails resulted in something wonderful ... if only! :)
- 1 stick plus 3 tablespoons salted butter. (11 tablespoons)
- 1 cup brown sugar, packed
- ½ cup white sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups and 2 tablespoons all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
- 1 teaspoon of cinnamon
- Preheat oven to 325 F.
- for brown buttermilk place butter in a heatproof bowl with a plate or another tight lid in the microwave. Cook over high heat for 5-7 minutes. Butter pop, crackle and become perfectly browned.
- Transfer butter to a large mixing bowl with an electric mixer or whisk, mix sugars until well combined and smooth. Add the egg, the yolk and vanilla and mix until smooth.
- In another bowl, mix the dry ingredients. Gradually add to wet ingredients and mix until just combined.
- Combine 3 tablespoons sugar and cinnamon in a shallow dish. Pick up the dough into equal portions to 1 inch in size, roll into balls and coat in cinnamon sugar. Place the dough balls one inch apart on parchment-lined sheet or biscuits silpat.
- Bake for 10-12 minutes or until the bottoms of cookies are golden. Just after leaving the oven, gently tap the tops of the cookies with a spatula to flatten. (To add some more! Fissures)