Belle’s Brown Butter Chocolate Chip Cookies
Belle browns the butter and chills the dough, then bakes the cookies thick so there is one for whoever turns up.
- Makes 15
Ingredients
You’ll wantsaucepan, mixing bowl, whisk and baking tray.
Method
Big steps, and the screen stays awake where your phone allows it.
- Brown the butter on medium-low for 5–7 minutes, stirring, until nutty with brown bits. Cool 5 minutes.
- Stir in both sugars, then the egg, yolk and vanilla.
- Fold in the flour, baking soda and salt, then the chocolate.
- Chill at least 1 hour, or overnight.
- Scoop big balls, about 1/4 cup each, 2 inches apart.
- Bake at 350°F for 11–13 minutes, until the edges are golden and the centres still soft.
- Flaky salt on while they are warm.
- Tip: Pull the butter the moment the foam settles and brown flecks show; it burns in seconds. If the cookies spread flat, chill the dough longer.
Same day? Bake without chilling. They spread more and taste less toffee-rich.
Dough balls freeze up to 3 months.
Inspired by Broma Bakery’s brown butter chocolate chip cookies.
Belle wrote this one out for you.
Belle has saved her recipe cards for you to print, and you’ll hear first if a cookbook is ever made.