@invisible.an0n: #сериал #нарезки #интерны #invisibleanon

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Friday 09 October 2026 03:48:30 GMT
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Brown Butter Biscoff Cookies  🍪✨🤌🏼 1 cup unsalted butter (browned to yield approximately ¾ cup) ¾ cup packed brown sugar ¼ cup granulated sugar 1 large egg 1 large egg yolk 2 tsp vanilla extract 2 cups all-purpose flour 1 Tbsp cornstarch ½ tsp baking soda ½ tsp salt ¾ cup white chocolate chunks 8 Biscoff cookies, roughly chopped Topping ⅓ cup Biscoff cookie butter Flaky sea salt, for finishing Melt the butter in a saucepan over medium heat, stirring frequently until golden brown with toasted brown bits and a nutty aroma. Immediately transfer to a heatproof bowl, scraping in the browned bits, and let cool until no longer warm and slightly thickened. Beat the brown butter, brown sugar, and granulated sugar until combined. Add the egg, egg yolk, and vanilla, mixing until smooth. Add the flour, cornstarch, baking soda, and salt, mixing just until combined. Fold in the white chocolate chunks and chopped Biscoff cookies. Divide the dough into 10 portions then lightly flatten the top. Press a few extra white chocolate chunks and Biscoff pieces onto the tops. Refrigerate for 45– 60 minutes. Preheat the oven to 350°F and line baking sheets with parchment paper. Arrange the cookies at least 3 inches apart and bake for 12–15 minutes, until the edges are golden and set but the centers still look slightly soft. Let cool on the baking sheets for 10–15 minutes before transferring. Warm the Biscoff cookie butter for 10–15 seconds until smooth and drizzleable. Drizzle over the cooled cookies, then sprinkle with a little flaky sea salt. #biscoffcookies #baking
Brown Butter Biscoff Cookies 🍪✨🤌🏼 1 cup unsalted butter (browned to yield approximately ¾ cup) ¾ cup packed brown sugar ¼ cup granulated sugar 1 large egg 1 large egg yolk 2 tsp vanilla extract 2 cups all-purpose flour 1 Tbsp cornstarch ½ tsp baking soda ½ tsp salt ¾ cup white chocolate chunks 8 Biscoff cookies, roughly chopped Topping ⅓ cup Biscoff cookie butter Flaky sea salt, for finishing Melt the butter in a saucepan over medium heat, stirring frequently until golden brown with toasted brown bits and a nutty aroma. Immediately transfer to a heatproof bowl, scraping in the browned bits, and let cool until no longer warm and slightly thickened. Beat the brown butter, brown sugar, and granulated sugar until combined. Add the egg, egg yolk, and vanilla, mixing until smooth. Add the flour, cornstarch, baking soda, and salt, mixing just until combined. Fold in the white chocolate chunks and chopped Biscoff cookies. Divide the dough into 10 portions then lightly flatten the top. Press a few extra white chocolate chunks and Biscoff pieces onto the tops. Refrigerate for 45– 60 minutes. Preheat the oven to 350°F and line baking sheets with parchment paper. Arrange the cookies at least 3 inches apart and bake for 12–15 minutes, until the edges are golden and set but the centers still look slightly soft. Let cool on the baking sheets for 10–15 minutes before transferring. Warm the Biscoff cookie butter for 10–15 seconds until smooth and drizzleable. Drizzle over the cooled cookies, then sprinkle with a little flaky sea salt. #biscoffcookies #baking

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