Imported from the web
Chewy Brown Butter Chocolate Chip Cookies
Science-based cookies with crisp, caramelized edges and a soft, chewy center. Brown butter adds nutty, toffee-like flavor, while golden syrup and a blend of plain and bread flour help create the characteristic chew.
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Ingredients
- butter (Browned before use; the source specifically references UK butter.)
- golden syrup
- caster sugar (Used to help create crisp edges.)
- sugar (The transcript refers to sugars in the plural but does not provide the complete sugar list or quantities.)
- vanilla extract (Named in the post as one of the ingredients used.)
- egg yolk
- egg (The transcript says to whisk an egg yolk and egg; the exact form and quantity are not stated.)
- plain flour (Part of a flour mixture.)
- bread flour (Combined with plain flour to increase protein and gluten for chew.)
- bicarbonate of soda (Also called baking soda; the OCR contains an unreliable, incomplete quantity and it has not been assigned one.)
- dark chocolate bars or chunks (The creator prefers bars because they melt into pools; additional chunks are pushed into the hot cookies after baking.)
- salt (Added after baking while the dough is still hot; amount unspecified.)
Steps
- 1
Brown the butter. The source explains that this removes much of its water and develops nutty, toffee-like flavors as the milk proteins and sugars brown.
- 2
Whisk together the sugars and golden syrup. Continue until the sugar has dissolved; the source warns that undissolved sugar can create a sandy crunch.
- 3
Whisk in the egg yolk and egg.
- 4
Add the plain flour, bread flour, and bicarbonate of soda as the dry ingredients, then fold them into the mixture.
- 5
Fold in the chocolate. The creator uses chocolate bars rather than chips because bars melt into pools.
- 6
Portion the cookie dough and rest it for 24 hours. The source explains that resting allows water from the egg and syrup to move into the flour, producing a more integrated dough.
- 7
Bake the cookies at 180°C for 14 minutes, or until the internal temperature reaches 82°C.
- 8
While the cookies are still hot, add salt and push additional chocolate chunks into the dough.
- 9
Leave the cookies on the baking tray for 10 minutes before transferring them to a wire rack for better circulation and texture.
Notes
The supplied Facebook post, OCR, and transcript do not contain a complete ingredient list or reliable ingredient quantities. The OCR includes an isolated “100g” but does not identify the ingredient clearly, so it was not assigned. Oven temperature is stated as 180°; this has been represented as 180°C based on the UK-oriented source, but the source does not explicitly state the temperature scale.
Nutrition per serving
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