Brown Butter Chocolate Chip Cookies
Browning the butter takes ten extra minutes and turns a good cookie into the one people ask you for.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 18 cookies
- Difficulty
- Medium
Method
Melt the butter in a light-coloured pan over medium heat. Keep it swirling until it foams, smells nutty and shows brown flecks, about 5 minutes. Pour into a large bowl and cool for 10 minutes.
Whisk both sugars into the butter, then the egg, yolk and vanilla, until glossy.
Stir in the flour, bicarbonate of soda and salt until just combined, then fold in the chocolate.
Chill the dough for at least 1 hour (or up to 3 days). This deepens the flavour and stops the cookies spreading thin.
Heat the oven to 180°C / 350°F (160°C fan). Scoop 45 g balls onto lined trays, spacing them well apart.
Bake for 11 to 13 minutes, until the edges are set and golden but the centres still look slightly underdone.
Sprinkle with flaky salt and cool on the tray for 5 minutes before moving.
Notes from the kitchen
Freeze scooped dough balls and bake from frozen, adding 2 minutes.
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