AuthordanieldiverI have made a lot of cookies in my time in the kitchen. These brown butter chocolate chip cookies have gone through a lot of testing until I got them as close to perfect as I think possible. I know cookies are a very personal things some like them thin, some chewy, some crispy for me I like a fairly fat cookie that is fudgy in the centre with a crisp exterior and it must be loaded with chocolate chips almost an excessive amount. These cookies have such a fudgy texture and flavour, the combination of molten chocolate chips and the almost nutty flavour of the brown butter is heavenly.
This recipe makes 12 cookies, but since there is usually just two of to eat them. I scoop out the twelve cookie cook one batch and freeze the other six balls of cookie dough. When they have froze I transfer them to a zip lock bad and you can cook them straight from the freezer just give them an extra two minutes in the preheated oven.
[cooked-sharing]
Heat oven to 180°C / 160°C Fan. Line a cookie sheet with a reusable silicon baking sheet or grease proof paper.
Melt the butter in a pan over a low heat, stirring occasionally until it turns a deep dark brown and the foam has began to recede. Pour the browned butter into a measuring jug or bowl and set aside to cool.
Meanwhile, You can get on with the dry ingredients. In another bowl stir together the flour, baking powder and salt.
I prefer to use a freestanding mixer here, but you can use a large mixing bowl and a handheld electric mixer instead. Beat the cooled butter and sugars together for a moment before adding the vanilla extract and egg. Once the mixture is smooth add the dry ingredients in a third at a time until you have a thick cookie dough.
Using a spatula fold in by hand the chocolate chips. due to the batter thickness you might find it easier using clean hands to work them into the dough.
I use an ice cream scoop to scoop out balls of dough and a small crank spatula to smooth the bottom before releasing onto the prepared baking sheet. You can divide the dough into 12 equal portions and form into rough ball shapes. Slightly flatten the top of each cookie before putting them into the oven. Cook for 15 minutes by which time they will have spread slightly but still be soft and fudgy within. Allow to cool on the tray for 7 - 10 minutes before transferring to a wire rack to cool completely.
Ingredients
Directions
Heat oven to 180°C / 160°C Fan. Line a cookie sheet with a reusable silicon baking sheet or grease proof paper.
Melt the butter in a pan over a low heat, stirring occasionally until it turns a deep dark brown and the foam has began to recede. Pour the browned butter into a measuring jug or bowl and set aside to cool.
Meanwhile, You can get on with the dry ingredients. In another bowl stir together the flour, baking powder and salt.
I prefer to use a freestanding mixer here, but you can use a large mixing bowl and a handheld electric mixer instead. Beat the cooled butter and sugars together for a moment before adding the vanilla extract and egg. Once the mixture is smooth add the dry ingredients in a third at a time until you have a thick cookie dough.
Using a spatula fold in by hand the chocolate chips. due to the batter thickness you might find it easier using clean hands to work them into the dough.
I use an ice cream scoop to scoop out balls of dough and a small crank spatula to smooth the bottom before releasing onto the prepared baking sheet. You can divide the dough into 12 equal portions and form into rough ball shapes. Slightly flatten the top of each cookie before putting them into the oven. Cook for 15 minutes by which time they will have spread slightly but still be soft and fudgy within. Allow to cool on the tray for 7 - 10 minutes before transferring to a wire rack to cool completely.