Brown Butter Chocolate Chip Cookies
You can find a chocolate chip cookie almost anywhere you end up, but not all of them will be as good as these. These cookies have a sweet, nutty brown butter base (so easy to do and so worthwhile!) and are filled with milk and dark chocolate. You won’t ever do them any other way after this.
- Yield: Makes 16 1x
Ingredients
170 grams unsalted butter
50 grams caster sugar
200 grams brown sugar
1 egg + 1 egg yolk
1 tablespoon vanilla extract
220 grams all purpose flour
¾ teaspoon baking soda
1 teaspoon sea salt
200 grams milk chocolate, chopped
200 dark chocolate chopped
Instructions
First brown the butter over medium heat. Once browned, take butter off the heat and allow to cool.
In a large mixing bowl mix together the cooled brown butter, brown sugar and caster sugar. Beat to combine. Add in the egg, egg yolk, and vanilla extract and give it a good stir.
In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time.
Fold in the chocolate gently. You dont want to overmix it, so just stir gently to combine.
Refrigerate the cookie dough for at least a half hour, or overnight. This is hard to do but it makes such a difference so really is worth it if you can!
When you are ready to bake the cookies, preheat the oven to 175c and line a baking tray with parchment paper. Scoop the cookie dough out into balls, placing them roughly 2 inches apart on the prepared sheet. Bake for 11 minutes or until the edges are just golden brown. The centres will be lovely and puffy but will look slightly gooey. That’s perfect!
Allow to cool before eating (if you can!) Obviously they are great hot from the oven but by leaving them to cool you get the perfectly chewy texture of the cookie. THEY ARE SO GOOD.
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