Brown Butter Chocolate Chip Cookies

Ingredients

• 180 g Plain flour
• 0.25 tsp Baking soda
• Salt (1 pinch)
• 100 g Butter (For browning; may alternatively be melted in the microwave if brown butter is not desired.)
• 150 g Brown sugar
• 80 g White sugar
• 1 tsp Vanilla extract
• 2 Eggs (Medium)
• 150 g Dark chocolate chips, bars, or discs
• 1 tbsp Heavy cream
• Ice cream (Optional, for serving)
• Sea salt (Optional pinch, for serving)

Steps

1. 1

   Preheat the oven to 180°C. Line a baking tray with baking paper. Plan to bake only four cookies at a time, leaving plenty of space between them; the recipe makes approximately four to five large cookies.

2. 2

   Add the butter to a small saucepan and melt it over medium heat. Continue cooking, stirring regularly. The butter will foam, then develop a nutty smell and turn golden brown as the milk solids toast on the bottom of the pan.

3. 3

   Once the butter is golden and has a rich, caramel-like aroma, remove the saucepan from the heat. Pour the brown butter into a heatproof bowl and let it cool slightly. It should remain liquid and warm, but not hot.

4. 4

   Whisk the brown sugar, white sugar, and two eggs together until combined.

5. 5

   Whisk the cooled brown butter into the sugar-and-egg mixture until it is glossy and thick.

6. 6

   Whisk in the heavy cream until incorporated.

7. 7

   Add the plain flour, baking soda, and salt. Fold the dry ingredients into the wet mixture just until combined; do not overmix.

8. 8

   Fold in the dark chocolate chips, chopped chocolate bars, or chocolate discs until evenly distributed through the dough.

9. 9

   Refrigerate the dough for up to 1 hour if desired, or bake it immediately. Portion the dough into approximately 90 g balls, or make them your preferred size.

10. 10

    Arrange no more than four dough balls on the lined tray at a time, keeping them well spaced so the cookies are not overcrowded.

11. 11

    Bake at 180°C for approximately 12 minutes, until the edges are set and golden while the centers remain soft.

12. 12

    While the cookies are still warm, place a glass or bowl around each cookie and swirl it to shape the cookie into a neat round.

13. 13

    Serve immediately. For the suggested serving, top ice cream with a warm cookie and finish with a pinch of sea salt.

Notes

The dough can be refrigerated for up to 1 hour before baking, or baked immediately. The author notes that plain melted butter can be used instead of browned butter. Avoid overcrowding the baking tray.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate chip
• brown butter
• quick dessert