Hey, every birdy. Today we are going to be combining two of my favorite games, Genshin Impact and Stardew Valley.
Citali (See-taw-lee) is a character from Natlan. She is one of two Natlan characters that I have. And she is such a fun character. Now you may look at this character and think “Robby, she is not old enough to be a Granny?” But to this I say, “Genshin logic.” She may look young. But, she is in fact an older character. And we are not the ones who call her Granny. There is another character that I will share later on that calls everyone Gramps and Granny, out of respect. I think.
My sister got the Stardew Valley Cookbook a few years ago for Christmas and when I was pondering what to do for Citali. I immediately thought of this recipe. For those of you who don’t know Stardew Valley or the lore behind it, I will explain it for you. Stardew Valley is a farm simulation game where you are trying to help the town you live in come back to life. You aren’t doing this solely by yourself. Because the other villagers need certain things to grow the town.
One of the said villagers is Eveyln. She lives in town with her husband and her grandson. She is one of the sweetest characters in the game. When you are at a certain friendship level with her, she gifts you the recipe for her cookies. But early in the game you do get a plate of cookies in the mail from her. And there is a reason these cookies are so beloved.
As mentioned earlier I am using the cookie recipe from the Stardew Valley Cookbook. None of this is my original recipe.
For this recipe, you are going to need:
¾ cuo 165g unsalted butter (yes, I’m sorry but for this recipe it has to be butter and it cannot be substituted.)
¾ cup 70g quick cooking oats
1 cup flour 140 g all-purpose flour
1 teaspoon baking soda
Kosher salt (we just used regular salt and it worked just fine.)
¾ cup 150 g brown sugar
½ cup 100g granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla
1 ½ cups 225g semisweet chocolate chip cookies
I made these cookies with my sister, because I didn’t want to be the one to use her cookbook first. So if I say we in this post that is why.
The first thing that we did was make the brown butter. This was the first time in my life that I ever made brown butter so it was a bit scary. But in the same breath, it was really funny because we weren’t using normal sticks of butter. We had gotten two different-shaped butters from our food pantry. One was shaped like a turkey and the other one was something. I just can’t remember. But it was funny watching it melt.
So we got our medium-sized saucepan and began to melt our turkey-shaped butter. We stirred it frequently and watched the bubbles, as well as the color. Because the bubbles will tell you when you are done browning your butter. The first thing you will see when your butter starts to boil is bigger bubbles. You don’t want to take it off the heat yet because you would only have boiled butter and not browned butter. You want to wait until you see small bubbles. But you do want to watch it consistently during this time because it goes from boiling to browned in a matter of seconds. The whole thing should take you about 7 to 10 minutes. Make sure to cool the browned butter in a large bowl for about 30 minutes. Making sure to stir it occasionally.
Next, we added our oats to the blender and blended them until is finley ground. If you wanted to skip this step you could use oat flour. Place the oats in a medium-sized bowl and add the rest of your dry ingredients. These include your flour, baking soda, and ¾ teaspoon salt. Whisk everything to combine.
When your browned butter is not hot to the touch you are going to add in your brown sugar and granulated sugar. Mix this until it is smooth. Add in the egg, egg yolk, and vanilla, and whisk again until everything is smooth. Add in your dry ingredients and use a rubber spatula until just combined. Fold in the chocolate chips.
Now you are going to cover the bowl with plastic wrap and refrigerate the dough until it firms enough to easily scoop. This can be as short as 30 minutes or until you have enough time to put your cookies together.
If you wanted to freeze the cookie dough you could do that as well. To that you would want to line a cookie sheet with parchment paper and portion out the cookie dough, like you were going to bake them. But instead of baking them you put them in the freezer. And once they are frozen put them in an airtight container or a storage bag. Just make sure to label it with what it is and when you originally made it.
After you have chilled your cookies for 30 minutes or longer. You are going to line a small baking sheet with parchment paper. You are going to divide your dough into 16 cookies, which is about 3 tablespoons each, or 55g per cookie. Cover the dough again with plastic wrap and chill in the fridge until the cookies are completely firm. At least 1 hour and up to 48 hours. This would be a perfect recipe to start one day and leave it in the fridge overnight and then just throw it in the oven the next day.
After having them chill in the fridge for the second time. You are going to preheat your oven to 350 F. And line 2 large baking sheets with parchment paper.
Transfer 6 cookies onto one of the baking sheets. Making sure to space them evenly apart.
Bake for 12-14 minutes or until the cookies are set and lightly browned. The center of the cookie might seem underbaked but it is fine, because they will collapse and set when they are fully cool.
Once the first set of cookies is done, transfer the 6 other cookies onto the second baking sheet.
Let the first set sit on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
Now you only have four cookies left to bake and you can place them on the first baking sheet when the second batch is done.
Now you are ready to serve these delicious cookies. Enjoy.
I find it funny how much I have changed as a baker. Back when I first started baking I would only use the Tollhouse Chocolate Chip Cookie Recipe. And even to this day I will make that recipe when I am in the mood for a good chocolate chip cookie. Even with saying that, I think I am going to be making this recipe whenever I have the time and the ingredients to make it.
It’s not just because we had the butter, that we made it. I mean it did help. But, I have always kinda wanted to make a recipe like this one. Where is brought me out of my comfort zone and made me try something new.
I usually gravitate towards cooking recipes that don’t have any chill times. So the fact that this recipe had not one but two was just really testing my patience when it comes to making something over the course of a day.
I would 100% make this recipe again. I loved how the browned butter really played an important role in the cookie. It brought out such a nutty flavor without there being any nuts in it. I was just so amazed by this recipe and can’t wait to try some more from the Stardew Valley Cookbook.
I hope that you like this recipe. Feel free to check out this and other recipes like it. Thank you in advance. See you in the next recipe.
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