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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
Cook Time 12 minutes
Total Time 32 minutes
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.