Recipe: The BEST Brown Butter Chocolate Chip Cookies
Have you ever been to a bakery or cafe and had a warm cookie straight out the oven, that's a little gooey in the middle but still firm enough to have a crunch around the edge? With sweet melting chocolate that oozes out the middle and makes you lick your fingers so you don't miss any chocolate?
Well we've got great news - you can make those yourself, in your very own kitchen with just a few ingredients!
I've been obsessed with trying to get the perfect cookie and I was getting tired of ending up with flat dry cookies or sticky cookie dough (I ate them all anyway) and I knew there had to be a way you could make the perfect gooey cookie without a load of supermarket additives.
Queue: Brown Butter. This baby is your secret ingredient, your super power, your magic wand. It'll change your life for sure.
Now don't get me wrong, every time I used to see a recipe that called for brown butter, I'd scroll on - too scary, too time consuming, give me SIMPLE but trust me, this couldn't be easier. And if you're a bit worried about knowing exactly when your butter is brown enough, we have a video for that so there's no excuses.
Now, there's just a few things to remember when you're making these:
- Brown your butter until its a caramel like colour, it gives your cookies a sweet, nutty profile. Make sure to leave your butter to cool as much as you can before adding it in - at least 12-15 mins.
- Brown sugar is best, dark brown if you have it but light brown will work too. It's less refined than caster sugar and still contains molasses which help give that gooey middle and crunchy outer.
- CHILL YOUR DOUGH, not to sound like a cross school teacher, but this one is non negotiable. Chilling your dough means that it cooks slower from outside in and is the key step in getting the right consistency to your baked cookies.
Find the recipe below:
And don't forget to share your bakes with us!
- 240g Plain Flour
- 300g Dark Brown Sugar
- 250g Butter
- 1 Large Egg
- 100g Milk Chocolate Chips
- 100g Dark Chocolate Chips
You'll also need 2 greaseproof lined baking trays, a mixing bowl, saucepan and ice cream scoop for portioning.
- First, brown your butter: add butter to a large saucepan and place over medium heat. The butter will begin to bubble, and then eventually foam. Keep whisking constantly during this process to prevent the bottom catching. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a regular bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
- Once cooled, add your butter and sugar to a bowl and beat together until smooth and creamy.
- Next, beat in your egg until all your ingredients are combined. Sometimes it's easier to use a whisk for this step!
- Sift in your flour and beat together until you have a thick ice cream like consistency. Your mixture is likely to be quite wet but will firm up in the fridge.
- Finally add your chocolate chips and mix through until evenly distributed. Once you're happy it's time to portion your dough out. Using your hands or an ice cream scoop if you prefer, portion out your dough in to equal size balls roughly the size of a golf ball. Space them at least 2-3cm apart on your baking tray and put in the fridge to chill for a minimum of 45 minutes, but 2 hours is best. Now is the best time to preheat your oven! Set it to 200c/180Fan/Gas mark 5.
- Once your cookies have chilled, put them straight in the oven for 12-15 minutes, keeping an eye as all ovens can vary in heat distribution. Take them out as soon as the edges start to turn golden brown.
- Leave in the tray to cool slightly and then transfer to a wire rack to cool completely. Tuck in when you're ready!
Keep these in an airtight container for up to 4 days - they're best warmed through and topped with ice cream!