Brown Butter Chocolate Chip Cookies
Learn how to make the best chocolate chip cookies with this easy recipe. Browning the butter gives the cookie dough an extra delicious, rich and more-ish flavour – it's an extra step worth taking! The cookies are packed with chocolate chips and baked until soft on the inside and crisp on the outside. Make this recipe your own by experimenting with different chocolates, mix-ins and flavourings.
Ingredients
- 150 grams Unsalted butter
- 150 grams Light brown sugar or light muscovado sugar
- 100 grams White caster sugar or golden caster sugar
- 1 medium Egg room temperature
- 1 medium Egg yolk room temperature
- 1 teaspoon Vanilla extract
- 250 grams Self-raising flour or plain flour + 2 teaspoons of baking powder. To make chocolate cookies, substitute 50g of the flour for cocoa powder.
- 1 teaspoon Salt
- 100 grams Chocolate chips milk/dark/white or a mix of all three!
Instructions
- Start by browning the butter. Measure the butter into a saucepan and place over medium heat. Stir until melted. Continue to heat for another 5 minutes or so, swirling the pan occasionally, until the melted butter is foamy on top, a golden amber colour beneath and has a nutty aroma. There should be brown flecks in the bottom of the saucepan. Pour into a mixing bowl and leave to cool for 10 minutes.150 grams Unsalted butter
- Add both sugars and mix to combine.150 grams Light brown sugar, 100 grams White caster sugar
- Add the egg, egg yolk and vanilla extract and mix to combine.1 medium Egg, 1 medium Egg yolk, 1 teaspoon Vanilla extract
- Add the flour and salt, and fold together to make a cookie dough.250 grams Self-raising flour, 1 teaspoon Salt
- Fold in the chocolate chips.100 grams Chocolate chips
- Cover the bowl with clingfilm and place in the fridge for 1 hour to chill the dough.
- Preheat the oven to 180°C fan / 200°C conventional and line large baking sheets with greaseproof paper.
- Scoop up heaped tablespoons of cookie dough and roll into balls (you should be able to make 15 in total).
- Bake 4 to 5 cookies at a time (so they have room to spread out) for 12 minutes until lightly golden and firm around the edges. The middle should look soft, pale and underbaked. Leave to cool and firm up on the baking tray for at least 20 minutes. Enjoy!
Notes
Store your cookies in a baking tin, at room temp, for up to 5 days.
Tried this recipe?Let us know how it was!