Brown Butter Chocolate Chip Cookies
Browning the butter takes ten extra minutes and turns a good cookie into the one people ask you for.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 18 cookies
- Difficulty
- Medium
Method
-
Step 1 of 7
Melt the butter in a light-coloured pan over medium heat. Keep it swirling until it foams, smells nutty and shows brown flecks, about 5 minutes. Pour into a large bowl and cool for 10 minutes.
-
Step 2 of 7
Whisk both sugars into the butter, then the egg, yolk and vanilla, until glossy.
-
Step 3 of 7
Stir in the flour, bicarbonate of soda and salt until just combined, then fold in the chocolate.
-
Step 4 of 7
Chill the dough for at least 1 hour (or up to 3 days). This deepens the flavour and stops the cookies spreading thin.
-
Step 5 of 7
Heat the oven to 180°C / 350°F (160°C fan). Scoop 45 g balls onto lined trays, spacing them well apart.
-
Step 6 of 7
Bake for 11 to 13 minutes, until the edges are set and golden but the centres still look slightly underdone.
-
Step 7 of 7
Sprinkle with flaky salt and cool on the tray for 5 minutes before moving.
Notes from the kitchen
Freeze scooped dough balls and bake from frozen, adding 2 minutes.
Tell us how it went.
A tweak that worked, a question about a step, a photo of your plate. We read every message.
