welcome friends welcome back to the
kitchen so julie and i are going to a
fly-in uh this weekend
about an hour and a half the first
airport's about an hour and a half from
where we live so i thought um in
addition to the picnic lunch that we're
going to bring to eat while we're at the
fly-in
grass strip really sort of low-key event
i thought we should have an in-flight
snack so i was going to make the brown
butter uh cookie chocolate chip cookie
recipe from our channel that we did in
2014
but
i've got this banana that was hanging
out on the on the counter and it is it's
too soft to eat neither of us are going
to eat it
didn't really want to make banana bread
didn't want to wait another week for it
to really get dark or another couple
days for it to really get dark so
i thought let's throw the banana in the
brown butter chocolate chip cookies
because brown butter and bananas go
really well chocolate bananas go really
well so why wouldn't it go well all
together so i've got a pot on the stove
and i'm going to take a cup of butter
and we're going to brown it off now
for all of our european viewers who ask
all the time how
how do you measure a cup of butter
and why don't you weigh it well
in canada you can see here it's marked
along the package and so you just cut
off as much as you need you know you
need a quarter cup a half a cup and if
you need a smaller amount than that
that's not marked on the package the
dairy farmers of canada
give out at the fall fair uh something
called a butter ruler and so it's a it's
a little measuring stick about the same
length as a pound of butter
and it's got you know tablespoon
teaspoon all of those things marked on
it and you just cut off what you need
and i know that our neighbors to the
south
their packages are marked in a similar
manner so it's it's fairly easy
you don't have to weigh everything
so brown butter fairly easy don't get
the temperature too hot
i've got this just over medium you want
to melt the butter and then keep an eye
on it until it
browns but you don't want to get it to
the point where it burns so don't have
the temperature too high
so when you're browning butter
can you hear that
butter is mostly um
fat and milk solids with the water left
behind
uh during the during the buttermaking
process but there's still a small amount
of water in the butter
and that that sound that spitting sound
is the sound of the water being driven
off
and it's going to make that sound and
then it's going to go quiet and at the
point it goes quiet is the point where
you really have to watch it because
that's when it starts to brown and can
go too far
to burn
okay so now it's still foaming
but the sound has changed it has gotten
significantly quieter
and it just keeps getting quieter and at
this point
you have to watch really closely
okay and now
i can smell a difference and you can see
maybe you can't see on camera but the
color's changing
you skim that foam off
it's starting to brown
this is where you need to be very
careful
can you see that can you see how brown
that's getting
as i scoop away the foam
done
right so i've taken it off the heat
one of the things you have to realize is
that there will be carryover cooking
your pot is still hot and depending on
your pot it could retain heat for quite
some time which will continue to develop
that browning flavor that brown color
and flavor
if you leave it on a little bit too long
and then you have that carry over
cooking you could risk burning it
i don't want to scare you
because it's really easy to do these are
just things you have to keep in mind
when you're doing that operation
now
it's a cookie so everything from here on
in is pretty much exactly the same i've
got white sugar into the stand mixer and
i've got brown sugar into the stand
mixer
and on a future episode
i'm working on something right now for a
future episode
about brown sugar
fun fact i get a lot of people all the
time giving me fun facts about brown
sugar
and the most popular one is that brown
sugar is just
white sugar with molasses added back in
it's not that simple it really isn't
that simple so i've got flour here salt
and baking soda and i'm just going to
mix that up
two two-thirds of the brown sugar sold
in canada and the one that i'm putting
in here now
is not made that way it is made the
brown sugar comes from the beginning of
the sugar processing process
it's brown sugar it's not white sugar
with molasses added
if you're buying in canada the light
brown sugars like the really light brown
sugars
those are white sugar with molasses
added back in
information for the united states is a
little bit trickier for me to get and it
it would appear that most brown sugar in
the united states is made that way white
sugar with molasses added back in and
that might have something to do with the
fact that
a lot of the sugar in the united states
comes from beets rather than cane sugar
most of the sugar in canada comes from
cane rather than beet
except if you live in the middle
provinces where they grow a lot of beets
and they process them into sugar so if
you're in like alberta
saskatchewan manitoba
check your bag it may be beat sugar
rather than cane sugar
kind of a quirk of the way things work
here and if you're in other countries
and on the planet where cane sugar is
the thing chances are your brown sugar
is true brown sugar as well so you can't
make blanket statements about anything
there are nuances um for every
ingredient
but enough about that so into the stand
mixer goes
the brown butter and scrape the bottom
of the pot and get all that brown
goodness off of the bottom
and we'll just mix this together
smells amazing so next in is two eggs
i'm gonna put in two whole eggs
the original recipe
for this asked for one whole egg and one
egg yolk
i don't have anywhere to use the egg
white and i didn't want to throw out the
egg white today
so you can put in two whole eggs it'll
be no problem
and that comes together really quickly
so next in
is the banana
and some vanilla
and then i'm just going to spoon in the
flour while the mixer is working
a couple of spoonfuls at a time don't
overload it make sure that they get
mixed in
before you put in the next two
this smells amazing
okay the last ingredient
is chocolate chips and you could use any
kind of chocolate chip that you like
semi-sweet bittersweet dark chocolate uh
whatever floats your boat you can put in
here you could probably put butterscotch
chips in because the butterscotch and
the banana and the brown butter would
really work together really well you can
put a combination of both in
so i'm going to say that's mixed now
it's
35 degrees in the studio today it's
pretty hot um well it's hot for me
anyway
and we used melted butter
in here so the dough is really kind of
loose and thin
so i'm going to stick this in the fridge
for maybe 45 minutes
that's gonna be great so i'm gonna stick
this in the fridge for maybe 45 minutes
before we portion them out and bake them
the dough has chilled down and the oven
is preheated and i've got a little scoop
so let's
scoop these out and uh and see what they
bake up like
i'm gonna try them at sort of a typical
350 degrees
12 to 15 minutes in the oven and see
where that gets us
really sticky okay
into the oven
[Applause]
yes
very nice i'll have a cookie a little
in-flight snack
everybody needs an in-flight snack so
these are
the brown butter chocolate chip cookie
recipe that we have on our channel and i
put in a yeah yeah i can smell the
banana i just opened the you know
i put in a mashed banana or a mashed
banana into it
banana right away
it tastes like banana don't pack them
the sandwiches
that's a joke between julie and i
lots of people probably share it
when you're a little kid your mom put a
banana in your lunch box and everything
your sandwich and everything tasted like
banana
this has got just a hint more of banana
flavor than
than being banana adjacent in lunchbox
yes it is distinctly a banana cookie but
banana definitely dominates the flavor i
don't i think the butter is definitely
lost butter's lost inside
it's got a it's got an interesting
texture that the banana brought to the
cookie so it's not a crisp cookie or
chewy cookie it's a slightly cakey
cookie but it is it's moist it's got a
moistness to it
you like banana and you like chocolate
this is a good cookie
this is a good cookie and i'm going to
enjoy this as we fly along so we were
just in matawa
we didn't see big joe mafura
i was looking for him
and and we're flying back to oshawa over
over
canada's mid-north
thanks for stopping by give these
cookies a try see you again soon
you