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@ericbakerarchitec: Eric Baker Architects offers remote architectural services. Feel free to explore more of our work on our website. We offer free consultations if you would like to discuss your residential or commercial design ideas. Www.ericbakerarchitects.com . . . . . . #ericbakerarchitects #explorepage #explore #architect #homeimprovement

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Monday 26 October 2026 18:00:45 GMT
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did someone say the greatest cookie of all time... #xfinitypartner Cookie Monster and Caitlin Clark have taken the internet by storm alongside @xfinity and as a self proclaimed cookie girl I had to join the conversation. The full recipe for these Brown Butter Chocolate Chip Cookies is down below and on bromabakery.com. Ingredients 3/4 cup (168g) unsalted butter 1 cup (212g) packed light brown sugar 1/4 cup (50g) granulated sugar 1 large egg + 1 large egg yolk, at room temperature 1 tablespoon pure vanilla extract 1 3/4 cup (220g) all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling 1 1/4 cups (210g) semisweet or bittersweet chocolate 1. Brown the butter in a small saucepan over medium low heat. The butter will melt, foam, and then take on color, about 5 to 7 minutes. You should have 140g after browning. Remove it from the heat and allow it to cool slightly, 5 minutes. 2. In a large mixing bowl, add the brown butter and sugars. Add the egg, extra egg yolk, and vanilla and mix well. 3. Add the flour, baking soda, salt and fold until no streaks of flour remain, being careful not to overmix your batter. 4. Fold in the chocolate chips until evenly distributed. Cover the bowl and place it in the fridge to chill for at least 1 hour (and up to overnight). 5. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the fridge and allow it to soften at room temperature until it’s scoopable (about 20 minutes). Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart. 6. Bake until the cookies have puffed up and are light golden brown around the edges but still soft in the middle, 12 to 13 minutes. Remove the from the oven, sprinkle with flaky salt and allow the cookies to cool slightly on the baking sheet before serving.
did someone say the greatest cookie of all time... #xfinitypartner Cookie Monster and Caitlin Clark have taken the internet by storm alongside @xfinity and as a self proclaimed cookie girl I had to join the conversation. The full recipe for these Brown Butter Chocolate Chip Cookies is down below and on bromabakery.com. Ingredients 3/4 cup (168g) unsalted butter 1 cup (212g) packed light brown sugar 1/4 cup (50g) granulated sugar 1 large egg + 1 large egg yolk, at room temperature 1 tablespoon pure vanilla extract 1 3/4 cup (220g) all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling 1 1/4 cups (210g) semisweet or bittersweet chocolate 1. Brown the butter in a small saucepan over medium low heat. The butter will melt, foam, and then take on color, about 5 to 7 minutes. You should have 140g after browning. Remove it from the heat and allow it to cool slightly, 5 minutes. 2. In a large mixing bowl, add the brown butter and sugars. Add the egg, extra egg yolk, and vanilla and mix well. 3. Add the flour, baking soda, salt and fold until no streaks of flour remain, being careful not to overmix your batter. 4. Fold in the chocolate chips until evenly distributed. Cover the bowl and place it in the fridge to chill for at least 1 hour (and up to overnight). 5. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the fridge and allow it to soften at room temperature until it’s scoopable (about 20 minutes). Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart. 6. Bake until the cookies have puffed up and are light golden brown around the edges but still soft in the middle, 12 to 13 minutes. Remove the from the oven, sprinkle with flaky salt and allow the cookies to cool slightly on the baking sheet before serving.
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