Brown butter choc chip cookies
Rich, chewy and nutty – these brown butter choc chip cookies are the ultimate upgrade on a classic. Easy to make and impossible to resist.
Servings: 14 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
- Flaky sea salt
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. Sprinkle with flaky sea salt.
Notes
- Cake flour can be substituted with additional all purpose flour.