Here is my recipe for the ultimate brown butter chocolate chip cookies! They’re easy to make and the best sweet treat. Gooey, chocolatey and moreish all at the same time!
The key to making these delicious chocolate chip cookies is…brown butter! To make brown butter simply heat your butter on a medium-low heat until it begins to foam, this is an indicator that the brown butter is done. Be careful not to overheat the butter or have it on the hob too long or you’ll end up burning it and need to start it again.
For the perfect thickness of cookie, after moulding them into equal sized balls, refrigerate them for 45 minutes, this is key. If you bake them immediately they’ll spread out massively. So I promise the 45 minutes of patience will pay off here.
I like to enjoy my chocolate chip cookies with a glass of milk, they’re PERFECT for dunking and I would highly recommend you try it!
The chocolate I used in my recipe was Lindt Milk chocolate and Lindt Dark chocolate 70%, you could totally omit the milk or throw in some white chocolate.
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Video Tutorial
Chocolate Chip Cookies
Ingredients
- 170 g brown sugar
- 140 g unsalted butter
- 1 egg
- 1½ tsp vanilla extract
- 200 g flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ½ salt
- 180 g chopped milk and dark chocolate
- flakey salt optional
Instructions
- Begin by heating you butter on a medium heat swirling constantly, it will go through various stages. At first the butter will melt, then it will begin to boil and the final stage is when it foams. This is indicative of the brown butter being ready, this whole process should take about 6 minutes.
- Pour the butter into a large bowl and add the egg, vanilla extract and sugar. Whisk until combined.
- Add the remaining dry ingredients and stir until a sticky batter forms.
- Add in the chocolate an dmix until combined, be careful not to over-mix!
- Mould the batter into 10 equal balls and put on two baking trays lined with parchment paper, ensure that stye are venally spaced and have room to spread on the oven. Refrigerate them for 45 minutes.
- Preheat the oven to 180° once the cookie shave chilled for 35 minutes.
- Put the chilled cookies in the oven to the bake for around 18 minutes. Halfway through remove the trays and bang on the counter a couple fo times, this allows the cookies to form their characteristic cracks.
- Once baked, sprinkle on some flakey salt and allow them to sit for 5 minutes before enjoying!
