Cookies made with brown butter have a deeper, nuttier flavor compared to those made with plain melted butter. The process of browning butter, also called beurre noisette, transforms the dairy fat through browning the milk solids and altering the chemical composition. This results in more complex, aromatic compounds that provide a toastier taste and aroma.
Browning butter for cookies takes just a few extra minutes compared to melting plain butter. It involves heating butter in a skillet or pot until the water evaporates and the milk solids start to turn golden brown. This enhances the flavor while creating a nutty, caramel-like aroma. Cookies made with this browned butter will spread less during baking but have a richer, more complex flavor.
What is brown butter?
Brown butter, or beurre noisette, is butter that has been melted and cooked until the milk solids turn a light golden brown color. This process removes the water from the butter and causes the milk solids to brown, producing a nutty flavor and aroma. The solids will first foam and turn light yellow, then begin browning as the butterfat reaches temperatures between 240°F-320°F (115°C-160°C).
During the browning process, the chemical composition of the butter changes. The milk proteins and sugar molecules undergo reactions like the Maillard reaction and caramelization, which create hundreds of complex aromatic compounds. These compounds give browned butter its signature nutty, toasted flavor.
The French term “beurre noisette” refers to the hazelnut color that properly browned butter achieves. The brown specks you see are the milk solids that have browned or caramelized. While regular melted butter has a pale yellow color and plain flavor, browned butter is a light amber hue with an irresistible, nutty aroma.
The science behind browning butter
Butter is an emulsion of butterfat, milk proteins, sugars, and water. When butter is heated, here’s what happens:
- Water evaporates: Butter contains around 15% water, which begins evaporating around 212°F (100°C).
- Milk proteins denature: The protein structure changes and the proteins begin to unravel.
- Sugars caramelize: Lactose and milk sugars caramelize, creating brown pigments.
- Maillard reactions occur: The milk proteins, sugars, and amino acids react, forming aromatic compounds.
- Butterfat browns: The remaining butterfat and milk solids continue browning once most of the water has evaporated above 250°F (120°C).
These chemical changes to the fats, sugars, and proteins are what transforms the flavors and aromas, creating the coveted nutty notes.
How to brown butter
Browning butter properly takes a little practice, but you’ll soon get the hang of this simple technique. Here is a step-by-step guide:
Ingredients
- Butter: Use good quality unsalted butter so you can control the saltiness. Salted butter works too.
- Pan: Choose a light-colored pan like stainless steel or enamel to best see the color change. Avoid non-stick.
Steps
- Cut butter into pieces: Cut sticks of cold butter into a few pieces so they melt evenly.
- Melt over medium heat: Add butter to the pan and melt over medium heat. The butter will foam and sizzle as water evaporates.
- Continue cooking: Once melted, reduce heat to medium-low and continue cooking. Butter will simmer gently and make crackling sounds.
- Swirl occasionally: Swirl the pan occasionally to ensure the butter browns evenly.
- Watch color carefully: Butter will go through stages: light yellow, golden yellow, tan, then light brown.
- Remove from heat: Once butter takes on a hazelnut color with brown speckles, remove pan from heat.
- Stop cooking: The butter will continue browning off heat. Pour into a heatproof bowl or jar.
- Use immediately: Use the brown butter while still warm to keep the aromatic compounds intact.
The total cooking time is 5 to 10 minutes. It can take less or more time depending on quantities, pan type, and stovetop heat.
Tips
- Use medium-low heat and stir constantly at end stages to prevent burning.
- Watch carefully as butter can go from browned to burnt quickly.
- Stop cooking just before it reaches your ideal shade as it will continue browning off heat.
- Butter can be browned in advance then reheated gently to use later.
- Try browning ghee for higher smoke point and nutty flavor.
How brown butter changes cookies
Using brown butter in place of regular melted butter imparts new depths of flavor to cookies. Here’s a look at how it affects different cookie traits.
Flavor
The most noticeable effect is brown butter adds a layer of nutty, toasted flavor. Cookies take on a rich, caramel-like taste with butterscotch and hazelnut notes coming through.
Aroma
You’ll notice brown butter cookies have a stronger, more complex aroma. The hundreds of aromatic compounds created during browning provide a nutty, sweet scent.
Texture
Cookies made with browned butter tend to be more dense and chewy. The milk proteins crosslink during browning, creating a thicker texture.
Appearance
Browned butter gives cookies a deeper golden color. You may see flecks of brown from the toasted milk solids speckled throughout.
Spread
Cookies spread less during baking when made with brown butter. The flour hydrates less which results in a thicker, more compact shape.
Brown butter cookie recipes
Here are some delicious cookie recipes that use browned butter to amplify flavor:
Brown Butter Chocolate Chip Cookies
Browning the butter accentuates the caramel undertones in chocolate chip cookies. The brown butter pairs especially well with darker chocolate chips or chunks.
Brown Butter Snickerdoodles
For these cinnamon cookies, brown butter adds a lovely butterscotch flavor. Rolling balls of dough in cinnamon-sugar creates a sweet crunchy coating.
Brown Butter Shortbread Cookies
Nutty brown butter is the perfect match for tender, buttery shortbread. A sprinkle of flaky salt on top balances out the sweetness.
Brown Butter Blondies
Buttery, chewy blondies get taken up a notch with browned butter swirled into the batter. The caramelized flavor complements white and brown sugar.
Brown Butter Peanut Butter Blossoms
These cookies are a peanut butter lover’s dream. Browning the butter makes an excellent pairing with natural peanut butter and chocolate kisses.
Frequently asked questions
Is brown butter healthier than regular butter?
Brown butter has a similar nutritional profile to regular melted butter. Both contain nearly 100% fat, mostly saturated fat. The browning process does not make it more or less healthy than plain butter.
Can you substitute brown butter for melted butter?
Yes, brown butter can be used in place of melted or softened butter in most cookie recipes. The only difference is flavor – brown butter will provide a more complex, nutty taste.
Is brown butter burnt butter?
No, brown butter is different from burnt butter. Properly browned butter should be light tan to hazelnut in color with toasted milk solids. Burnt butter is dark brown and has an acrid, bitter flavor.
Can you bake with brown butter?
Yes, baking with brown butter adds great flavor to all kinds of baked goods beyond cookies, like cakes, muffins, breads, and pastries. Use it as a substitute for regular melted or softened butter.
Does brown butter go bad?
Like regular butter, brown butter can go rancid if left at room temperature for extended periods. For best quality and freshness, brown butter can be refrigerated for up to 3 weeks and frozen for up to 6 months.
Conclusion
Browned butter transforms the flavor of cookies due to the complex aromas and taste compounds that develop during the cooking process. It provides a nutty, caramelized flavor that takes cookies to the next level. Brown butter is simple to make at home with just a few ingredients. Substitute it into your favorite cookie recipe or try a brown butter cookie specialty for cookies that are extra rich and delicious.
| Butter Type | Flavor | Texture | Color | Spread |
|---|---|---|---|---|
| Plain melted butter | Mild, creamy | Tender, soft | Pale yellow | More spread |
| Brown butter | Nutty, caramelized | Dense, chewy | Golden brown | Less spread |
References
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