Brown butter choc chip cookies with crispy edges and a soft centre.
While there is in excess of a million different choc chip cookie recipes available on the internet, that simply did not deter me from telling you my own. This is my go-to recipe. It's always a crowd pleaser and I've never had complaints, so I'm confident you will enjoy! They contain brown butter, giving them a beautiful nutty flavour and large chunks of dark chocolate. But I think the real draw card with this recipe is that the texture is a perfect combination of crunchy and chewy.
The trick is a combination of flours: both all purpose flour and cake flour. The latter is a low protein flour (usually between 7-9%) which means that less gluten forms, yielding a softer, more 'cake-like' cookie. You don't want the whole thing to be like this though! And so the combination of both flours means that the edges of your cookie crisp up beautifully, with a lovely soft centre. I know it's a little tedious purchasing two different flours for one recipe, so if you really can't fathom buying both, opt for all-purpose flour. I highly doubt you'll only make this recipe once though, so buy the cake flour because you'll likely go through it ☺
While you can absolutely use choc chips for your cookies, I much prefer cutting up a block of chocolate. You get large and small chunks, plus little crumbly bits of chocolate that melt directly into the cookie dough. All of which creates the superior cookie.
Watch the video here. If you make these cookies, don't forget to tag me on Instagram or TikTok. I love to see it!
Brown butter choc chip cookies
Ingredients
- 120 g unsalted butter
- 75 g castor sugar
- 75 g brown sugar
- 1 egg
- 1 teaspoon 5g vanilla extract
- 100 g all purpose flour
- 80 g cake flour
- ½ teaspoon 3g baking soda
- ½ teaspoon 3g salt
- 150 g dark chocolate
Instructions
- Add butter to a small saucepan and place over medium heat. Whisk frequently as it melts and keep your eye out for brown specks and a delicious nutty aroma. Once browned, remove from heat and allow to cool to room temperature.
- Preheat oven to 170ºC. Line a tray with baking paper.
- In a bowl add sugars and cooled brown butter. Stir together. Add egg and vanilla extract and mix.
- Add flours, baking soda and salt and fold through until just combined.
- Roughly chop chocolate. Add to cookie dough and mix through. Cover dough and allow to chill for at least 20 minutes.
- Using an ice cream scoop, scoop balls of dough on to the prepared baking tray, careful to not overcrowd. (I used two trays). Bake for 12 minutes before transferring to a wire rack to cool.
Looking for more simple sweets? Try my ultimate chocolate brownie or brown butter cinnamon shortbread.
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