Not exact matches
Put a frozen
stick of butter in the microwave and it'll melt the outside while the middle stays
solid.)
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1
stick) unsalted
butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa
solids Position a rack in the middle
of the oven and preheat to 180 °C / 350 °F.
I substituted 8 oz browned
butter for the oil (started with 9.5 oz
of solid butter, and the water lost in browning resulted in ~ 8 oz), halved the cinnamon, used coffee, used 100 % whole wheat flour (it was the «white whole wheat» kind by King Arthur), and
stuck with the original leavening — 1 teaspoon soda plus 1 Tablespoon baking powder.
Water + Milk
Solids = 20 %
of each
stick of butter, therefore, ghee is just a higher dose
of the good fat found in
butter.