21. brown butter chocolate chip
Dare I say, the best brown butter chocolate chip cookie recipe?
In case you missed the last few recipes…celebrating with wonton dumplings, cooking resolutions.
I go through phases where I will bake a lot and all the media I consume are recipe videos. I’m currently obsessed with macarons and crème brûlée donuts.
I’ve created a very long (and growing) list of “2023 Bakes” that I want to achieve this year. My organisation brain has broken it down into categories: Cakes, Cookies, Bread & Desserts and each recipe has a rating system and a photo for me to add. Helps keep track, ya know?
Originally I set out to make Lemon Basil Shortbreads from Nadiya’s Fast Flavours cookbook, but there was a misprint in the measurement of ingredients which ended in a big mess in the kitchen. So, I’ve returned to a favourite that I’ve made twice before and has never failed me: Brown Butter Chocolate Chip Cookies by Tastemade.
Everybody and I do mean everybody claims that they make the best chocolate chip cookies, so if you have a recipe to compete, please share it. I would love to try making it!
Brown Butter Chocolate Chip Cookies
Ingredients
130g butter
100g caster sugar
150g light brown sugar
1 tsp fine salt
1 egg
1 tsp vanilla extract
100g plain flour
50g strong white flour
1/2 tsp bicarbonate of soda
115g milk chocolate chunks
115g dark chocolate chunks
Flaky salt, to garnish and also essential for provide a nice balance between sweet and salty.
Method
In a large pan, melt the butter and stir for about 5 minutes, until it starts to brown. Place in the fridge to chill for 30 minutes.
In a large bowl, cream together the sugars, salt, and butter. Whisk in the egg and vanilla, beating and then sift in the flour and bicarbonate of soda, then fold the mixture with a spatula.
Fold in the chocolate chunks, then chill the dough for 30 minutes, or up to overnight (you don’t have to chill the dough, but it does improve the flavour).
Preheat oven to 180°C / 160 C fan.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 10-12 minutes, or until the edges have started to barely brown.
Remove from the oven and sprinkle with flaky salt, then leave to cool.
OMG Love this recipe it's near perfect!!!