Brown butter chocolate chip cookies
NellChewy middles, crisp edges and the nutty depth of browned butter.
Browning the butter takes five minutes and changes everything. It turns nutty and toffee-like, and the cookies taste as if they have a secret.
Chill the dough for at least an hour. It stops the cookies spreading, gives you thick, chewy middles, and lets the flavour deepen.
Bake from frozen
Scoop the dough into balls and freeze them on a tray. Bake straight from the freezer whenever you want warm cookies, adding 2 minutes.
Brown butter chocolate chip cookies
- Prep
- 15 min
- Cook
- 10 min
- Rest
- 1 hr
- Total
- 1 hr 25 min
- Makes
- 18 cookies
Ingredients
Method
Melt the butter in a light-coloured pan over medium heat, swirling, until it foams, smells nutty and the solids turn deep golden, about 5 minutes. Pour into a large bowl, scraping in every brown bit, and cool for 10 minutes.
Whisk both sugars into the butter, then the egg, yolk and vanilla, until glossy and thick, about 1 minute.
Stir in the flour, baking soda and salt until just combined, then fold in the chocolate.
Cover and chill the dough for at least 1 hour, or up to 2 days.
Heat the oven to 180°C (350°F) and line two trays with baking paper. Scoop 2-tablespoon balls, leaving room for them to spread.
Bake for 10 to 12 minutes, until the edges are golden and the middles still look soft. Sprinkle with flaky salt and leave on the tray for 5 minutes before moving to a rack.
Notes
No time to chill? Bake straight away for flatter, crisper cookies.
Home baker and recipe writer. Every recipe here has been made at least five times on a weeknight and is written in cups and in grams.
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