2tsp dark brown sugar 8 drops of vanilla extract 1/2 tsp chocolate powder 4 shots espresso made with the other ingredients already in the cup Lightly stir
Espresso is good but how about a little sweetener…tried a few things landed on not just brown sugar but dark brown sugar. Mocha is good so let’s try chocolate powder too, dialed it in. Vanilla is nice with both brown sugar and chocolate let’s at that too.
I might try a sprinkle of powdered salt on top next
I know this is a joke but as a burgeoning espresso snob, I can’t help myself from explaining:
A ristretto’s importance is in its stronger coffee flavor. It’s the same amount of coffee, but with less water run through the grounds. In a standard espresso, that last little bit of coffee added beyond a ristretto pull is much more watery, and so it mellows out the flavor. A ristretto is sharper and more of a punch. In my opinion, its most effective use is in a flat white, in which the aim is to remove as much water from the equation as possible and really let the coffee flavor shine through into the smaller amount of milk. Both ingredients’ flavors are more apparent in a flat white than in, say, a latte, which is in some regards a watered down flat white.
I used to be all about a latte macchiato with an extra shot, then I got hooked on café con leche. After I returned home I found out a flat white is as close as you can get, without being a jerk who explains their custom order to every barista.
First time trying a flat white my wife and I had an epiphany. We always ordered cappuccino but didn’t care about the foam. Now it’s our go to coffee, unless I need to get a real energy boost. In that case ristretto or espresso with sugar is my go to.
I’ve personally have never heard of coconut milk in cà phê sữa đá (iced [condensed] milk coffee) before.
You must be thinking about cà phê dừa (coconut coffee), which usually has coconut milk and condensed milk
Though a hot small cup of cà phê trứng (egg coffee) is the best. You beat egg yolk into condensed milk and sugar, and then pour it into coffee. And it’s so nice and creamy
Citrus & coffee is a fantastic combo. My go to in summer is espresso, ice water and a hefty squeeze of lemon. Super refreshing, and a nice amount of sweetness without being too syrupy (or too unhealthy).
Yep - Italian cappuccino has no chocolate foam and the variation is the amount of milk. All of them, including the flat white, use steamed milk with variations on the foam by how it’s been steamed (i.e. introducing a lot of foam or next to none).
the Danish flag
The oldest flag in the world First acknowledged in 1219, the Danish flag “Dannebrog” remains the oldest state flag in the world still in use by an independent nation.
Is there a way to tell what eggs might have deep orange yolks? I find they taste (and look!) much better. Most eggs from the store over the last year have been very pale yellow yolks.
Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.
I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.
Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.
Perfect Browned Butter Chocolate Chip Cookies
INGREDIENTS
1-3/4 cups (210g) unbleached all-purpose flour
1/2 (3g) teaspoon baking soda
14 tablespoons (197g) unsalted butter
1/2 cup (99g) granulated sugar
3/4 cups (160g) packed dark brown sugar
1 teaspoon (9g) table salt
2 teaspoons (11.2g) vanilla extract
1 large egg
1 large egg yolk
1-1/4 cups (296mL) semisweet chocolate chips
3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)
PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.
Transfer baking sheet to wire rack; cool cookies completely before serving.
Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
Edit: I am actually not sure about the amount of butter. Another table I found would give the amount as about 400g, which is insane. That would make this just butter with sugar and some stuff to keep it all together. But on the other hand that does sound very American.
The recipe translated for the mentally sane:
Perfect Browned Butter Chocolate Chip Cookies
INGREDIENTS
<span style="color:#323232;">~150g unbleached all-purpose flour
</span><span style="color:#323232;">1/2 teaspoon baking soda
</span><span style="color:#323232;">200g unsalted butter
</span><span style="color:#323232;">100g granulated sugar
</span><span style="color:#323232;">150g packed dark brown sugar
</span><span style="color:#323232;">1 teaspoon table salt
</span><span style="color:#323232;">2 teaspoons vanilla extract
</span><span style="color:#323232;">1 large egg
</span><span style="color:#323232;">1 large egg yolk
</span><span style="color:#323232;">100g semisweet chocolate chips
</span><span style="color:#323232;">100g chopped pecans or chopped toasted walnuts (optional)
</span>
PREPARATION Adjust oven rack to middle position and heat oven to 190 degrees. Line 2 large (30-45cm) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 150g butter in 25cm skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
Stir remaining 50g butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 5cm apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.
Transfer baking sheet to wire rack; cool cookies completely before serving.
One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity.
That’s why it’s just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We’re making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don’t matter that much. The recipe isn’t vague, just your understanding. A tablespoon isn’t a vague measurement, you’re just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits.
A tablespoon as measurement for a non-fluid is extremely vague. How much mass do you pile onto it? There’s an extremely wide range of possibilities.
Also, this entire discussion under a post about how much different amounts of ingredients affect the outcome is just rich. Your recipe could be all of the examples in OP’s picture, depending on how people interpret it. If you treat baking recipes as art, sure, your recipe is great. If you want reproducible outcomes across different people it’s useless.
I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing.
A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.
Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
Weighing ingredients is so much better. I can cook significantly faster when I don’t have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go.
Oh, I agree. If I use a recipe regularly I’ll often convert it or if I’m creating one from scratch I’ll usually just have everything by weight from get go.
P.S. Nothing makes me annoyed at a recipe faster than seeing something like 2.5 cups of chopped broccoli.
This is very close to the “perfect” recipe I use from Tasty. But they add in a little bit of espresso powder. It’s not enough to make the cookies taste like coffee, but it does make the chocolate flavor more intense. I really like this recipe, but now I want to try the ATK recipe and see which one is better because I swear by the Tasty recipe ever since I found it. Here it is if anyone’s curious: tasty.co/…/tasty-101-ultimate-brown-butter-chocol…
Just How stupid does one have to be to think all their woes exist with only one generation? There are far bigger monsters alive today in current younger generations (many in millennial) that are far more destructive to our lives and the earth. They’ve seen more $$$ than any boomer and will laugh at you while you live out of a garbage can.
And you’d still probably be posting stupid memes like this acting completely oblivious to the burning hell around you.
…as long as choice #3 isn’t apocalyptically bad, right?
Right?
That’s only true if everyone believes that, a self-fulfilling prophecy.
Would really be fantastic to see just once, one time, everyone interconnects on social media and agrees to vote on a third party, as an experiment if nothing else, to finally prove/disprove that theory.
Funny enough these newer generations have this communicative interconnectivity of the Internet available to them, that previous generations didn’t have, but they don’t seem to use it, instead they just share mene pics/vids, etc.
Could you imagine the political earthquake though if a third party actually won? Would be glorious to see.
The problem there isn’t that we (assuming the US) don’t want third parties, it’s that our voting system encourages party consolidation rather than cooperation. That only gets more true the higher in the government you go.
The problem there isn’t that we (assuming the US) don’t want third parties,
That’s not true. People don’t vote for third party because of the self-fulfilling prophecy, but it doesn’t mean they don’t want it. They also want ranked-choice voting.
I would advocate to put that self-fulfilling prophecy to the test, even if just as an experiment one time.
I think you’re agreeing with me there. People want other choices, but they get ignored because they have no chance of winning.
It would be great if we couple coordinate and just try it one year, but change needs to be able to happen gradually too. Our system in practice actively punishes third party voting by your vote benefiting the major party you DON’T want.
I bet people would want ranked choice or similar if given the option. I think the establishment really doesn’t like that idea and actively works against it, though.
I just wanted to be explicit and generally push back against the notion that Americans don’t want other choices to vote for, especially in this election cycle.
I used to raise chickens when I was a kid and never got chased by a rooster for some reason, in fact usually it was the other way around. But my neighbors down the road had turkeys that they let roam free range around their property. I was a fucking short, scrawny little kid and they were almost as tall as me, and territorial af. At least a couple times I had to run for my life from those velociraptors just because I happened to turn a corner and bump into them while hanging out with that family. They’d just look at you, spread their tail feathers and start trotting at you making weird-ass noises. Fuckers are scary af
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