Brown butter choc chip cookies
These buttery rich choc chip cookies made with browned butter. A flavourful cookie to enjoy anytime, with a glass of milk or a coffee.
- 360 grams all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 225 grams unsalted butter
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup dark muscovado sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 3/4 cups dark chocolate
- Line 2 baking trays with baking paper. Whisk the flour, baking soda and salt in a medium size bowl.
- Melt the butter in a medium -size saucepan over medium heat. Use a light coloured pot to see the colour of the butter as it browns. The butter will foam. Stir the butter consistently and cook until it is a dark amber colour. (darker browned butter) about 6 minutes. Transfer the butter immediately to a clean bowl. Let it cool for 15 minutes.
- In a large bowl , combine sugars, eggs, vanilla and browned butter. Add the flour mixture in 2 parts and mix until just combined. Do Not Overmix your dough. Fold the choc chips in gently. Put the cookie batter in the fridge for 30 minutes to firm up.
- Drop large spoon of batter onto the baking tray, spaced 5 cm apart. Preheat oven to 180C and bake for 12-15 minutes, until just cooked through and slightly golden. Allow the cookies to cool on the tray for 5 minutes and than transfer onto a cake rack to cool completely.