Brown Butter Chocolate Chip Cookies
Crunchy and golden with a chewy inside; just the way cookies should be! These brown butter chocolate chip cookies are to die for.
Ingredients
- 115 g unsalted butter
- 90 g plain flour
- 50 g bread flour
- 1/2 tsp bicarbonatre of soda
- 1 g salt
- 70 g granulated sugar
- 70 g light brown soft sugar
- 1 egg
- 1 tsp vanilla extract
- 100 g chocolate chips
Instructions
- Melt the butter until past melting point, until it turns brown. Leave aside to cool slightly.
- Whisk the flours, bicarb and salt together in a bowl.
- Whisk the granulated sugar, egg and vanilla in a separate bowl, until pale and thick.
- Add the brown sugar and butter to egg mix and combine.
- Pour in the flour mix and fold carefully. Add in the choc chips and fold.
- Place a piece of cling film in a tupperware pot and put in the cookie dough. Cover with a lid and refridgerate for at least an hour.
- Pre-heat the oven to 190°/170 fan. Roll a scoop of the cookie dough (about 2 tbsp volume) into a ball and place on a baking tray lined with baking parchment. Continue until you have filled the tray.
- Bake in the oven for 10 minutes or until golden. Leave to cool on a wire rack.
Notes
Chocolate chips - the ones I used for this recipe and what I would like to use for all my bakes in the future, are the Guittard milk choc chips. They are American but you can buy them in Waitrose over here in the UK. They are the best as they keep their chunkiness and don't melt!
Baking trays - As I'm an Aga user, I use the full-sized enamelled steel tray. It's 46cm x 34.5cm. It fits on the runners however if you use a standard oven, check it fits first. Other than this one, I'd recommend a tray as flat as you can buy. This De Buyer non-stick baking tray looks perfect.
Aga cooking - All my recipes are made using an Aga however I always make sure I write the recipe for a conventional oven user. If you also have an Aga, you will need to bake these cookies for the same time of 10 minutes on the floor of the baking oven.
Servings - During testing of this recipe, it made 11 cookies. The second time round it made 14. It really depends how large you shape your balls of dough. I'd say somewhere around 10-14 people is safe.. although who's sharing these with that amount of people, really?!
Storage - I stored ours in a cake stand on our kitchen island as I wanted them to get eaten (although not really an issue!) but I'd recommend at least covering them with something and making sure the container is air-tight. You don't need to store them in the fridge.
Freezing - I haven't frozen this dough yet but you can freeze it easily by forming into a log and wrapping tightly in cling-film. Sally's Baking Addiction says you can keep frozen cookie dough for 3 months.
Tried this recipe?Let us know how it was!