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.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Servings 4 servings
Calories 300 kcal
- 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.