Brown Butter Chocolate Chip Cookies
Crisp edges, chewy middles, and a deep toffee note from browning the butter. Makes 18 cookies. Prep 20 min. Cook 12 min.
Serves18 cookies
Prep20 min
Cook12 min
Ingredients
- 170g unsalted butter
- 200g light brown sugar
- 100g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 280g plain flour
- 1 tsp baking soda
- 3/4 tsp fine salt
- 250g dark chocolate, chopped
- Flaky sea salt, to finish
Method
- 1
Brown the butter in a pan over medium heat until nutty and amber, then cool slightly.
- 2
Whisk the browned butter with both sugars until glossy.
- 3
Beat in the eggs one at a time, then the vanilla.
- 4
Fold in the flour, baking soda and salt until just combined.
- 5
Stir through the chopped chocolate.
- 6
Chill the dough for at least 30 minutes.
- 7
Scoop onto lined trays and bake at 180°C for 11–12 minutes.
- 8
Finish with flaky salt and cool on the tray for 5 minutes.
Notes
- The dough keeps in the fridge for up to 3 days.
- For extra chew, slightly underbake and let carryover heat finish them.
Photo: Joshua Bedford · Unsplash
