World's Best Brown Butter Chocolate Chip Cookies

Updated: Jun 10, 2021


Chocolate Chip cookies are a classic, but who says they can’t be improved? The additional step of browning the butter takes these cookies to the next level making them the perfect old school treat!


Prep Time: 30 Minutes

Cook Time: 12 Minutes

Total Time: 45 Minutes

Yield: 18 large cookies


Special Equipment: Large Ice cream scoop.


Ingredients:


227g unsalted butter, browned and melted

300g flour

1 tsp baking soda

1 tsp salt

150g granulated sugar

128g light brown sugar

1.5 tsp vanilla extract

2 large eggs

438g chocolate chips


Directions:

  1. Preheat your oven to 180°C/160°C/Gas Mark 4 and line two baking trays with parchment paper.

  2. Place the butter in a heavy bottom saucepan on the hob. Turn the hob to medium and melt down the butter. Once the butter is melted, swirl the pan occasionally, keeping the butter on the heat until it is caramel in colour and has a nutty aroma. Be careful not to burn it!

  3. Once your butter is browned, place into a heatproof container and set aside to cool.

  4. In a medium mixing bowl combine the flour, baking soda and salt. Set aside.

  5. In a large mixing bowl combine the butter, granulated sugar, brown sugar and eggs. Mix with a spatula or wooden spoon until there are no lumps.

  6. Add the vanilla to the sugar mixture and stir to combine.

  7. Once combined add the flour mixture to the sugar and egg mixture, stir to combine. Make sure that all the flour is incorporated.

  8. Add the chocolate chips to the final mixture. Stir to distribute evenly.

  9. Use two spoons or an ice cream scoop to form your cookie dough into large balls (4 cm), place the balls on your baking tray with enough space in-between each to allow for spreading.

  10. Bake for 12 minutes, until slightly golden and still a bit soft in the middle.


Tips:

  1. Make the dough balls larger than you think, that is how you master the crispy outside and gooey inside.

  2. When baking set your timer for 6 minutes then rotate the baking tray for the last 6 minutes to ensure an even bake.

  3. Make the brown butter ahead of time, it takes a while to cool and you don’t want it to be so hot it cooks your eggs!



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