These brown butter cookies are the ULTIMATE chocolate chip cookies packed with flavour. They are the perfect balance of chewy, crispy and gooey! I started off this cookie recipe by browning my butter to add another dimension. This step really makes a difference for that added depth of flavour. It gives a deep, nutty, caramelised taste to the butter. Its an optional step but I think it brings the cookies to a whole new level.
- Weighing scales
- Baking paper
- Baking tray
- Small pot
- 125 grams Unsalted Butter (Browned)
- 60 grams Light Brown Sugar
- 50 grams Dark Brown Sugar
- 50 grams Caster Sugar
- 1 Medium Egg
- ½ tsp Salt
- ½ tsp Ground Instant Coffee
- 150 grams Plain Flour
- ¼ tsp Baking powder
- ¼ tsp Baking soda
- 1 tsp Vanilla Bean Paste
- 100 grams Dark Chocolate Bar Chopped up
- 100 grams Milk chocolate Bar Chopped up
- Flakey Salt Optional
- In a small pot, add your butter and place on a medium heat.
- Melt your butter then let it boil until you see the milk solids sink to the bottom and turn a nice and golden brown colour.
- Remove from the heat and let cool for 15 minutes.
- Preheat your oven to 200C/ 180C and line a baking tray with baking parchment.
- In a large mixing bowl, add in your browned butter and all your sugars. Whisk until combined well.
- Add in your egg and vanilla and whisk till nice and fluffy.
- Mix in your coffee powder and vanilla.
- Sieve in flour, salt, baking powder and bicarbonate of soda.
- Fold until you have a firm dough.
- Add in your chopped up chocolate and fold through.
- Chill your cookie dough for at least 30 minutes.
- Portion up 10 even cookie dough balls. I used an ice cream scoop to do this.
- Bake for approximately 10 minutes. Once removed from the oven give the cookies a slight tap on a flat surface. Add on some flakey salt if you wish.
- Leave to cool for about 15 minutes.
Brown Butter Cookies Recipe by Gills Bakes and Cakes