Brown Butter Chocolate Chip Cookies

If there’s one bake that disappears the fastest in our house, it’s these. Browning the butter takes five extra minutes and rewards you with a deep, toffee-like flavour you simply can’t fake. Chill the dough if you can. It’s the secret to thick, chewy centres and crisp golden edges.

Miss K

Brown Butter Chocolate Chip Cookies

Nutty browned butter, pools of dark chocolate and a sprinkle of flaky salt, the cookie my family begs for.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 250 g unsalted butter
• 200 g brown sugar firmly packed
• 100 g caster sugar
• 2 eggs room temperature
• 2 tsp vanilla extract
• 320 g plain flour
• 1 tsp baking soda
• 1 tsp fine salt
• 250 g dark chocolate roughly chopped
• flaky sea salt to finish

Method

 

1. Melt the butter in a light pan over medium heat, swirling, until it foams and turns golden-brown and nutty, about 5 minutes. Pour into a large bowl and cool for 10 minutes.
2. Whisk in both sugars, then the eggs and vanilla, until glossy and smooth.
3. Fold in the flour, baking soda and salt until just combined, then stir through the chopped chocolate. Chill the dough for at least 30 minutes (overnight is even better).
4. Heat the oven to 180°C (160°C fan). Roll heaped tablespoons of dough and space well apart on lined trays.
5. Bake for 11–13 minutes until the edges are set but the centres still look soft. Finish with a pinch of flaky salt and cool on the tray for 10 minutes.

Notes

Dough balls freeze beautifully. Bake from frozen, adding 2 minutes.