Well Made By Kiley

Directions

Well Made By Kiley Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Well Made By Kiley, Digital creator, New York, NY.

11/15/2025

BROWN BUTTER DOUBLE CHOCOLATE CHIP COOKIES A chocolate lovers dream 🍪✨ Recipe below OR go to my website through the link in my bio 🤎 Details (makes 10-13 cookies): Brown Butter Double Chocolate Chip Cookies: - 1/2 cup (113g) salted butter - 3/4 cup (196g) brown sugar, light or dark - 1/4 cup (60g) granulated sugar - 1 egg + 1 egg yolk, at room temperature - 2 tsp vanilla extract - 1 tbsp (15ml) heavy cream (or milk of choice), at room temperature - 1 cup (130g) all-purpose flour ’s Red Mill - 2/3 cup (75g) cocoa powder ’s - 1 tsp (6g) baking soda - 1 tsp (2g) espresso granules (or instant espresso powder), optional - 1/2 tsp (3g) salt - 1/2 cup (80g) semi-sweet chocolate chips Toll House USA - 1/2 cup (80g) dark chocolate chips Chocolate Company Instructions: Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow it to cool slightly. In a medium bowl whisk together the flour, cocoa powder, baking soda, espresso granules (if using), and salt. Set aside. Once the brown butter has cooled, add both sugars, and whisk to combine. Then add in the egg and egg yolk, and whisk until combined and lighter in color. Add the vanilla and heavy cream. Whisk until well combined. Add the dry ingredient mixture to the wet, and gently fold until fully incorporated. Add the chocolate chips, and gently fold until evenly dispersed. The cookie dough will be quite thick, yet slightly sticky. Cover the bowl with plastic wrap and place in the fridge to chill for at least 1-2 hours (ideally 2-4 hours) or up to 24 hours. I let mine sit in the fridge overnight! Once ready to bake, preheat the oven to 350F. Line 2 baking sheets with parchment paper. Remove the cookie dough from the fridge and allow to sit at room temperature for 20-25 minutes, to make it easier to scoop. If it needs longer, let it sit longer! Use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) the dough out onto the baking sheets, spacing the cookies 2” apart from each other. Bake at 350F for 11-14 minutes, until the edges are set and the middle still looks soft. If the cookies aren’t spreading by minute 9, remove from the oven and lightly smack/bang the baking sheet on the counter 4-5 times to flatten them out. Then, return to the oven to continue baking for a few more minutes. Remove and if desired, use a large cup or bowl to swirl around the cookies to make them into a perfect circle. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Serve warm with a sprinkle of flaky sea salt and a glass of milk, if desired. Enjoy! Our Place

11/14/2025

BROWN BUTTER PUMPKIN OATMEAL CHOCOLATE CHIP COOKIE SKILLET It’s soft and gooey in the middle, with perfectly crisp and golden chewy edges. then you get that deep, nutty richness from the brown butter with melty chocolate chips tucked into every bite…oof 🍪 Served warm with a scoop of vanilla ice cream, a drizzle of the easiest homemade salted caramel, and a sprinkle of flaky sea salt, it’s the perfect blend of hot and cold, sweet and salty, gooey and chewy — the best of every dessert world all in one ✨ Recipe below OR go to my website through the link in my bio 🤎 Details (serves 8-10): Brown Butter Pumpkin Oatmeal Chocolate Chip Cookie Dough: - 1 1/2 cups (180g) all-purpose flour ’s Red Mill - 1 1/2 cups (165g) old-fashioned rolled oats - 1 tsp (2g) cinnamon - 1 tsp (2g) pumpkin pie spice - 1/2 tsp (3g) baking soda - 1/2 tsp (2g) baking powder - 1/2 tsp(3g) salt - 1 cup (226g) salted butter - 3/4 cup (180g) light brown sugar - 1/2 cup (110g) granulated sugar - 1/2 cup (125g) pumpkin puree, at room temperature - 1 egg, at room temperature - 1 1/2 tsp (6g) vanilla extract - 1 1/2 cups (300g) chocolate chips or chopped chocolate of choice (I did a mixture of semi-sweet chocolate chips & a chopped dark chocolate bar) Toll House 's Chocolonely US - Optional: flaky sea salt, for topping - Vanilla ice cream, for serving Easy Homemade Salted Caramel (Optional): - 1/4 cup + 3 tbsp (140g) maple syrup - 1/4 cup (68g) smooth almond butter - 3 tbsp (42g) coconut oil, melted - Large pinch of salt Instructions: Preheat the oven to 350F. Generously grease a 10” cast iron skillet with butter. Set aside. Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 10-20 minutes), enough so it doesn’t melt the sugars when added, which will ensure that the cookies don’t spread too much. In a separate medium bowl, whisk together the flour, oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Set aside. Once the brown butter is slightly cooled, add both sugars and whisk until well combined. Then whisk in the egg and vanilla. Finally, whisk in the pumpkin puree until fully combined. Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined. Then, fold in the chocolate chips/chopped chocolate until evenly dispersed. Transfer and press the batter into the prepared skillet, making sure it is in an even layer. Bake at 350F for 28-32 minutes, or until the edges are golden brown and the middle has puffed yet is still slightly gooey. If you like your cookie skillets more done, you can bake for an additional 2-3 minutes. Remove from the oven and allow to cool for at least 10 minutes before serving. You can press extra chocolate chips or chopped chocolate into the top of the skillet immediately after removing it from the oven to get the melty chocolate on top (I did this) Make the easy salted caramel (if using), by mixing together all of the ingredients in a medium bowl, until smooth. Serve the cookie skillet warm with a scoop of vanilla ice cream, a drizzle of salted caramel and flaky sea salt, if desired. Enjoy! Our Place

11/11/2025

BROWN BUTTER CINNAMON SWIRL CRUMB LOAF Honestly haven’t stopped thinking about this brown butter cinnamon swirl crumb loaf — this served warm with butter, flaky sea salt, and a cup of coffee…ooffff that is my heaven on earth ✨ Recipe below OR go to my website through the link in my bio 🤎 Details (8-10 servings): Brown Butter Cinnamon Swirl Loaf: - 1/2 cup (113g) salted butter - 1/2 cup (120ml) avocado oil (substitution: olive oil or other oil of choice) Foods - 1 cup (220g) granulated sugar - 2 eggs, at room temperature - 1 cup (250g) Greek yogurt, at room temperature (substitution: sour cream) - 1 tsp (4g) vanilla extract - 2 1/4 cups (290g) all-purpose flour ’s Red Mill - 1 tsp (4g) baking powder - 1/2 tsp (3g) baking soda - 1/2 tsp (3g) salt - 1 1/2 tbsp (10g) cinnamon Cinnamon Crumb Topping: - 1/2 cup (60g) all-purpose flour - 3 tbsp (58g) brown sugar - 3 tbsp (40g) granulated sugar - 1 tsp (2g) cinnamon - 6 tbsp (85g) salted butter, at room temperature Cream Cheese Glaze: - 4oz cream cheese, softened - 1/4 cup (58g) salted butter, at room temperature - 1 cup (120g) powdered sugar - 2 tbsp (30ml) milk of choice - 1 tsp (4g) vanilla extract or paste �Instructions: Preheat the oven to 350F. Grease and line a standard (9x5”) loaf pan with parchment paper; set aside. Start by browning the butter for the cake. Add the 1/2 cup butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5-8 minutes), while stirring continuously. Remove from the heat and immediately pour into a large bowl. Set aside to cool slightly. While the brown butter is cooling, prepare the crumb topping. In a medium bowl, combine the flour, both sugars, cinnamon, and butter. Mix with a fork or use your hands, until it’s combined, crumbly, and resembles wet sand. Set aside. Continue preparing the cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda and salt (reserve the cinnamon for later). Set aside. Once the brown butter has slightly cooled, add the avocado oil and sugar. Whisk until well combined Add in the eggs, and whisk until fully incorporated. Then, whisk in the greek yogurt and vanilla until well combined. Add the dry ingredient mixture to the wet. Use a wooden spoon or spatula to mix until just combined and there are no large clumps of flour, being careful not to over-mix. Divide the batter in evenly in half between two bowl. Add the cinnamon to one of the bowls, and fold until just combined to create the cinnamon batter. Now you should have one bowl of regular batter and one bowl of cinnamon batter. Assemble. Using a large (3 tbsp) cookie scoop, scoop the regular batter into the bottom of the pan. Cover about half of the bottom of the pan, evenly spacing the regular batter so there are gaps for the cinnamon batter to sit in between. Then place scoops of the cinnamon batter in between the regular batter. For the next layers, repeat these steps but alternate so that cinnamon batter is stacked on top of regular batter, and vice versa. Once all of the batters are in the pan, use a knife to gently swirl. Then, sprinkle the cinnamon crumb topping all over the top. Bake at 350F for 60-70 minutes, until golden and a toothpick inserted into the middle comes out clean. Check the loaf at ~50 minutes; if the top is getting too brown, tent the top with foil. Remove from the oven and let cool in the pan for at least 10-15 minutes. Then remove and transfer to a serving plate or wire cooling rack. While cooling, prepare the cream cheese glaze. In a large bowl, beat together the cream cheese, butter, powdered sugar, milk and vanilla until smooth and free of clumps. Once ready to serve, warm the glaze in the microwave for 20 seconds. Drizzle all over the top of the loaf. Slice and serve warm with butter and flaky sea salt, if desired. Enjoy! Our Place

11/11/2025

ALMOND CROISSANT CHEESECAKE BARS Recipe below OR go to my website through the link in my bio 🤎 Details (makes 8-10): Biscoff Cookie Crust: - 1 cup crushed biscoff cookies (or graham crackers) - 1/4 cup salted butter, melted - 1 tbsp powdered sugar Almond Frangipane Filling: - 5 tbsp salted butter, softened - 1 egg - 1 cup almond flour ’s Red Mill - 1/2 cup granulated sugar - 2 tsp almond extract - 1 tsp vanilla extract - 1/4 tsp salt Vanilla Bean Cheesecake: - 1, 8oz block cream cheese, at room temperature Cream Cheese - 1/4 cup greek yogurt, at room temperature - 1/2 cup granulated sugar - 2 tsp vanilla bean paste or extract - 1 egg, at room temperature - Pinch of salt Stabilized Whipped Cream: - 1 cup heavy whipping cream - 4oz cream cheese - 2 tsp vanilla extract - Pinch of salt - 2 tbsp powdered sugar Instructions: Preheat the oven to 350F. Line a loaf pan with parchment paper; set aside. Start by preparing the crust. In a medium bowl, stir together the crushed cookies, butter, and powdered sugar until the crumbs are wet. Press the crumbs into the bottom of the prepared loaf pan and slightly up the sides of the pan. Bake at 350F for 7-8 minutes. Remove and let cool while you make the fillings. Lower the oven temperature to 325F. Prepare the almond frangipane filling. In a medium bowl, mix together the softened butter, egg, almond flour, sugar, both extracts, and salt until well combined. Set aside. Prepare the cheesecake filling. In a large bowl, beat the cream cheese to smooth. Then, add the sugar, vanilla, and salt, and beat. Add the greek yogurt and beat until smooth. Then, add the egg and beat until just combined, being careful not to over mix. Assemble. Dollop the almond frangipane filling over the crust in the loaf pan, and smooth into an even layer. Then, pour the cheesecake filling over the almond frangipane. Set the loaf pan in a larger baking pan (9x13”), and fill the bigger pan halfway with hot water. Bake at 325F for 35-40 minutes, until the edges are set and the middle is still slightly wobbly. Remove from the oven and let cool slightly in the water bath. Then, remove it from the water bath, and let cool on the counter to room temperature. Place into the fridge for at least 4 hours or overnight. Once ready to serve, prepare the whipped cream. Add the cream cheese, sugar, and vanilla to a large bowl, and beat until smooth. Add the heavy cream and beat until thickened. Spread the whipped cream over the cheesecake, then top with sliced almonds and a dusting of powdered sugar, if desired. Enjoy!

11/10/2025

MINI BLUEBERRY GOOEY BUTTER CAKE Soft, gooey and warming center, bursting with blueberries, and has a perfectly golden exterior ✨ This is truly everything you need and more 🤎 Expand the caption for the recipe below! Details: Cake Layer: - 3/4 cup all-purpose flour ’s Red Mill - 1 cup (2 sticks) unsalted butter, at room temperature - 1 cup granulated sugar - 2oz cream cheese, at room temperature - 1 egg - 1 tsp vanilla extract - 1/4 tsp salt Cheesecake Layer: - 3oz cream cheese, at room temperature - 3 tbsp granulated sugar - 1 egg white - 1/4 tsp vanilla extract - 1/2 cup fresh or frozen blueberries, for topping *See recipe notes on my website to get the instructions for making in ramekins* Instructions: Preheat the oven to 325F. Grease a 6” springform or cheesecake pan with butter and line with parchment paper. Set aside. Start by making the cake layer. In a large bowl, beat together the butter, sugar, and cream cheese use a handheld or stand mixer. Then, beat in the egg, vanilla and salt until smooth. Add the flour and beat until incorporated. Then make the cheesecake layer. In a separate medium bowl, beat together the sugar and cream cheese. Then add the egg white and vanilla, and beat until well incorporated. Place the prepared pan on a baking sheet. Pour the cheesecake batter into the bottom of the pan. Then, sprinkle the blueberries across the surface of the cheesecake layer. Then, scoop the cake layer on top of the cheesecake layer with the blueberries, and use a wooden spoon or spatula to smooth it out. Bake at 325F for 1 hour 25-30 minutes, or until the top is a deep golden brown and the center of the cake is set. Remove and let cool completely. Then run a knife along the edges of the pan and invert onto a serving plate. Serve warm or at room temperature with a scoop of vanilla ice cream if desired. Enjoy!

11/10/2025

MAPLE BLUEBERRY SOURDOUGH DONUT HOLES Like little clouds bursting with blueberries 🫐 Recipe below OR go to my website through the link in my bio 🤎 Details (makes 16): Ingredients: - 1 1/4 cup all-purpose flour ’s Red Mill - 1 1/2 tsp baking powder - 1/4 tsp baking soda - Pinch of salt - Optional: 2 tbsp granulated sugar - 3/4 cup greek yogurt (it HAS to be greek yogurt for these measurements) - 1/2 cup sourdough discard or unfed starter (can sub with 1/4 cup greek yogurt) - 1/2 cup blueberries, fresh or frozen - 1/4 cup butter, melted, for brushing Maple Glaze: - 1 cup powdered sugar - 3 tbsp maple syrup - 1-2 tbsp milk of choice - 1 tsp vanilla extract *See recipe on my website for oven instructions* Instructions: Preheat air fryer to 350F. In a large bowl, add all of the ingredients for the donut hole dough, except the blueberries and melted butter. Mix until well combined. The dough is going to be a little sticky, but just trust the process! Lay the dough on a generously floured surface. Use your hands to slightly push down to make a well for the blueberries. Add the blueberries into the middle of the dough and fold the edges in to enclose the blueberries. Sprinkle some more flour on top of the dough. Use your hands to knead a couple of times, until the blueberries are evenly dispersed. If the dough still seems too sticky, add 1 more tbsp of flour at a time, and continue to knead until it comes together more! Be careful not to over knead, as that will burst the blueberries. Divide the dough into 16 pieces. Use your hands and fingers to pinch and form the pieces into balls. If your hands/fingers are sticking, you can sprinkle the pieces of dough with flour and also flour your hands, they don’t have to be ‘perfect’ balls! Place a piece of parchment paper in the basket of your air fryer. Working in batches if needed, transfer the balls to the air fryer. Brush the tops with melted butter. Air fry at 350F for 5 minutes, gently flip and air fry for another 5-6 minutes, or until golden brown. While the donut holes are baking, whisk together the ingredients for the maple glaze in a small bowl. Remove from donuts from the air fryer, and immediately dip into the maple glaze. Serve warm. Enjoy!

11/09/2025

CINNAMON SWIRL APPLE FRITTER LOAF A brief intermission from the pumpkin recipes for this cinnamon swirl apple fritter loaf — and she’s well deserving 🍂 Details: Ingredients: - 1/2 cup butter, softened - 2/3 cup maple syrup (can sub honey or granulated sugar) - 2 eggs - 1 1/2 tsp vanilla extract - 1 1/2 cups all-purpose flour ’s Red Mill - 2 tsp baking powder - 1 tsp salt - 1/2 cup milk Apple Mixture: - 2 medium apples, chopped - 2 tbsp granulated sugar + 1 tsp cinnamon Cinnamon Sugar Swirl: - 1/3 cup brown sugar - 1 tsp cinnamon Maple Glaze: - 1 cup powdered sugar - 1 tbsp maple syrup - 1-2 tbsp milk Instructions: Preheat oven to 350F. Spray and line a standard 9x5” loaf pan with parchment paper; set aside. In a small bow, mix together the brown sugar and cinnamon for the cinnamon sugar swirl; set aside. In a separate medium bowl, toss the chopped apples with the granulated sugar and cinnamon; set aside. In a large bowl, beat the butter and maple syrup together, it’s okay if it is clumpy. Beat in the eggs, one at a time. Then add the vanilla extract. Whisk together the flour, baking powder, and salt in a separate medium bowl, then add to the wet mixture. Beat until well combined. Then, add in the milk and continue to beat until the batter is smooth. Pour half the batter into the prepared loaf pan, then add half of the chopped apple mixture. Sprinkle half of the cinnamon and brown sugar mixture on top of the apple layer. Pour the rest of the batter over the apple layer, top with remaining chopped apples, and then sprinkle the remaining cinnamon/brown sugar mixture. Lightly press the apples into the batter and gently swirl the brown sugar mixture through it, using a knife. Bake at 350F for 50-60 minutes, or until a toothpick inserted into the middle comes out clean and the top is golden brown. Let the loaf rest in the pan for 15 minutes, then remove and transfer to a wire cooling rack to cool completely. Whisk the ingredients for the maple glaze together in a small bowl. Once the loaf is completely cool, drizzle with glaze. Serve warm with butter if desired. Enjoy!

11/09/2025

NO-BAKE STRAWBERRY SHORTCAKE CHEESECAKE BARS They’re every bit of bright, creamy, crunchy and nostalgic, and just SO perfect for summer 🍓✨ Recipe below OR go my website through the link in my bio 🤎 Details (makes 9-16): Nilla Wafer Crust: - 1 1/2 cups (200g) crushed nilla wafers - 1/2 cup (113g) salted butter, melted Vanilla Bean Cheesecake Filling: - 1 cup (240ml) heavy cream, cold - 24oz (3 blocks) cream cheese, at room temperature - 1 1/3 cups (160g) powdered sugar - 1/3 cup (85g) Greek yogurt, at room temperature (substitution: sour cream) - 2 tsp (8g) vanilla extract or paste - - Pinch of salt - Optional: 1/3 cup (113g) strawberry preserves, for swirling Maman US Strawberry Shortcake Crunch Topping: - 3/4 cup (100g) nilla wafers - 1oz freeze-dried strawberries Instructions: Line an 8x8” square pan with parchment paper; set aside. Prepare the crust. Blitz the nilla wafers in a food processor or bender until finely ground. In a medium bowl, combine the ground nilla wafers and melted butter. Mix until the mixture resembles wet sand and comes together when pressed together. Press the crust mixture into the bottom of the prepared pan, using a measuring cup, the bottom of a glass, or your fingers to press across the bottom into an even layer. Place into the freezer while you prepare the cheesecake filling. Prepare the cheesecake filling. In a large bowl with an electric handheld mixer or by hand with a whisk, beat the cream cheese to smooth. Then add in the powdered sugar, Greek yogurt, vanilla, and salt. Beat until well combined and smooth. In another bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks for (~2-3 minutes), being careful not to over-beat. Using a spatula, fold the whipped cream into the cream cheese mixture, until fully combined and smooth. Spread half of the cheesecake filling over the chilled crust in an even layer. Then dollop strawberry preserves all over, and use a knife or toothpick to gently swirl. Spread the remaining cheesecake filling in an even layer over the swirled strawberry preserves, smoothing out the top with an offset spatula. For the strawberry shortcake crunch, add the nilla wafers and freeze-dried strawberries to a ziplock bag. Close tightly and crush to form rough chunks. Generously sprinkle the strawberry shortcake crunch topping all over the surface of the cheesecake filling and gently press down. Cover the pan with plastic wrap or foil and refrigerate for at least 8 hours or overnight. Once ready to serve, lift the parchment paper out of the pan and place onto a flat surface. Slice into 9 or 16 squares. Serve and enjoy!

11/08/2025

THE BEST BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIE SKILLET In the fanciest bowl you have — just yes 🤌 Recipe below OR go to my website through the link in my bio 🤎 Details (serves 12-15): Brown Butter Oatmeal Chocolate Chip Cookie Skillet: - 3/4 cup (170g) salted butter - 1 cup (225g) brown sugar - 1/2 cup (110g) granulated sugar - 2 eggs + 1 egg yolk, at room temperature - 1 tbsp (12g) vanilla extract - 1 1/3 cups (170g) all-purpose flour ’s Red Mill - 1 cup (115g) old-fashioned rolled oats - 1 tsp (6g) baking soda - 1/2 tsp (3g) salt - 1 cup (200g) chocolate chips/chunks of choice Toll House 's Chocolonely US - Vanilla ice cream, for serving Easy Homemade Salted Caramel (Optional): - 3 tbsp (42g) coconut oil, melted - 1/4 cup (68g) smooth almond butter - 1/4 cup + 3 tbsp (140g) maple syrup - Pinch of salt Instructions: Preheat the oven to 350F. Generously grease a 10” cast iron skillet with butter; set aside. Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5-8 minutes). Remove from the heat and immediately pour into a large bowl. Set aside and allow to cool slightly. In a separate medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside. Once the brown butter is slightly cooled, add both sugars and whisk until combined. Whisk in the eggs/egg yolk and vanilla until fully combined and lighter in color. Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined. Then, fold in the chocolate chips/chunks. Transfer and press the batter into the prepared skillet, making sure it is in an even layer. Bake at 350F for 20-25 minutes, or until the edges are just golden brown, the top is crinkly, and the center has puffed yet is still very gooey in the middle (it will continue to bake once it’s out of the oven so don’t over-bake it). You can bake it longer if you prefer it more done! Allow to cool for at least 10 minutes before serving. Make the easy salted caramel (if using), by mixing together all of the ingredients in a medium bowl, until smooth. Serve the cookie skillet warm with a scoop of vanilla ice cream, flaky sea salt, and a drizzle of salted caramel, if desired. Enjoy! Our Place

11/08/2025

BROWN BUTTER SOURDOUGH CHOCOLATE CHIP COOKIES Simply, no notes 🤌 Recipe below OR go to my website through the link in my bio 🤎 Details (makes 20-25 cookies): Ingredients: - 1 cup (226g) salted butter - 1 cup (220g) brown sugar - 1 cup (210g) granulated sugar - 1 egg + 2 egg yolks, at room temperature - 1 cup (250g) sourdough discard, at room temperature - 2 tbsp (30g) heavy cream, at room temperature (sub: half & half or milk of choice) - 1 tbsp (13g) vanilla extract - 2 1/2 cups (375g) all-purpose flour ’s Red Mill - 1 tsp (5g) baking powder - 1 tsp (6g) baking soda - 1 tsp (5g) salt - 1 1/2 cups (300g) chocolate chips of choice USA Toll House - Flaky sea salt, for topping Instructions: Start by browning the butter. Add the butter to a large saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow to cool slightly (just enough so it doesn’t cook the eggs when added). While the brown is cooling, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Once the brown butter has cooled, add both sugars to the bowl. Whisk well until combined. Then add in the egg and egg yolks. Whisk for 2-3 minutes, until well combined and lighter in color. Add in the sourdough discard, heavy cream, and vanilla. Whisk until well combined and the mixture is smooth. Add the dry ingredients to the wet, and gently fold until just incorporated (make sure not to over-mix). Fold in the chocolate chips until evenly dispersed. Cover the bowl with plastic wrap and place in the fridge to chill for at least 2-4 hours or up to 24 hours. I like to let mine sit in the fridge overnight! Because of the sourdough discard, the longer you leave the dough in the fridge, the stronger the resulted flavor. Once ready to bake, preheat the oven to 375F. Line a couple of baking sheets with parchment paper. Remove the dough from the fridge and let sit at room temperature to soften for 20-25 minutes, to make it easier to scoop. If it needs, let it sit longer! Use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) the dough out onto the baking sheets, spacing the cookies 2” apart from each other. Bake at 375F for 10-12 minutes, until the edges are lightly golden but the middle still looks soft and gooey. Remove and if desired, use a large cup or bowl to swirl around the cookies to make them into a perfect circle. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Serve warm with a sprinkle of flaky sea salt and a glass of milk, if desired. Enjoy! Our Place

Address

New York, NY

Website

Alerts

Be the first to know and let us send you an email when Well Made By Kiley posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category