Imported from Instagram

Browned Butter Saffron White Chocolate Chip Cookies

Name: Browned Butter Saffron White Chocolate Chip Cookies
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup unsalted butter; 0.5 cup light brown sugar; 0.333 cup granulated sugar; 1 large egg (At room temperature); 1 tbsp vanilla extract; 1.25 cups all-purpose flour (Spoon and level); 0.5 tsp baking soda; salt (A pinch); 1 cup white chocolate chips; 1 tbsp warm milk (Used to infuse the saffron); 30 threads saffron threads; edible gold leaf (For garnish)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Buttery cookies made with deeply browned butter, saffron-infused milk, and white chocolate chips. They bake up golden and crisp at the edges while remaining gooey in the center, then receive an elegant edible-gold garnish.

12 servings39 minAmerican

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Ingredients

0.5 cup unsalted butter
0.5 cup light brown sugar
0.333 cup granulated sugar
1 large egg (At room temperature)
1 tbsp vanilla extract
1.25 cups all-purpose flour (Spoon and level)
0.5 tsp baking soda
salt (A pinch)
1 cup white chocolate chips
1 tbsp warm milk (Used to infuse the saffron)
30 threads saffron threads
edible gold leaf (For garnish)

Steps

1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2
Grind the saffron threads in a mortar and pestle until well ground.
3
Add the ground saffron to the warm milk and let it infuse for a few minutes.
4
Melt the butter in a pan over medium heat, stirring occasionally, until it turns a deep amber color, about 5–7 minutes.
5
Remove the browned butter from the heat and stir in the infused saffron mixture. Let the mixture cool.
6
In a bowl, whisk together the flour, baking soda, and salt. Set the dry ingredients aside.
7
In another bowl, combine the cooled brown butter mixture, brown sugar, and granulated sugar. Whisk for 1–2 minutes, until a smooth paste forms.
8
Crack in the egg and add the vanilla extract. Mix until combined, about 2–3 minutes.
9
Fold the dry ingredients into the wet batter until just combined; do not overmix.
10
Add the white chocolate chips and mix them into the dough.
11
Scoop the cookie dough onto the prepared baking sheet, leaving space between each cookie.
12
Bake for 12 minutes, or until the cookies are golden and crispy at the edges while remaining gooey at the center.
13
Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack to cool further.
14
Garnish the cooled cookies with edible gold leaf.

Notes

The source does not specify the number or size of cookies produced; servings are estimated at 12 cookies. The saffron threads are listed by count without a stated weight.