c wanted to make some chocolate chip cookies this past weekend. we haven't made any in a while so i decided, why not?! instead of our typical chocolate chip recipe we usually do (you can find the recipe here), i decided to try a different one. i must say, these brown butter chocolate chip cookies are sooooo good! they are definitely a new favorite and we will be making them again and again.
these are nice and soft and chewy. the smell of the brown butter is just sweet bliss. it's so good, i don't know why i've never even thought to use it in my recipes before.
below's the recipe should you be interested in baking some yourself. trust me, you will not be disappointed. we love love these!
this brown butter chocolate chip cookie recipe was an instant hit!
these brown butter chocolate chip cookies are now one of our new favorites
brown butter chocolate chip cookies
recipe from london bakes
115g (1 stick) unsalted butter
75g (1/3 cup) unrefined caster/granulated sugar
90g (1/2 cup) light brown soft sugar
1 medium egg
1 tsp vanilla bean paste (or vanilla extract)
175g (1 1/2 cups or 6 oz) whole wheat pastry flour (regular whole wheat or all-purpose flour will do just fine too)
1/2 tsp baking powder
1/4 tsp bicarbonate of soda/baking soda
1/2 tsp salt
1/4 tsp instant coffee
110g (2/3 cup or 4 oz) chocolate chips
Sea salt for scattering on top (optional)
- Put the butter in a small saucepan over a low heat and cook until it starts to bubble and has turned a lovely golden brown colour. Take off the heat and set aside to cool to room temperature.
- In a large bowl, whisk together the flour, baking powder, bicarbonate of soda/baking soda, salt and coffee.
- When the butter has cooled, cream it together with the sugars until combined. Add the egg and vanilla and beat again. As this isn't a recipe for a cake, you don't need to keep on beating forever - you just want everything all nicely mixed together. You can do it by hand if you want although I used my electric mixer.
- Fold in the dry ingredients, followed by the chocolate chips.
- Chill the mixture in the fridge for any time between 30 minutes and 24 hours. I don't have that much patience so my chilling time is normally closer to 30 minutes.
- Preheat the oven to 180°C/350°F and prepare a couple of baking sheets with either greaseproof paper or a silicone mat.
- Using an ice cream scoop or a cookie scoop, place spoonfuls of the dough on the baking sheet and, if desired, scatter a little sea salt on top.
- Bake for 8 - 10 minutes until the edges of the cookies just start to turn golden brown and are firm to the touch.
- Allow to cool on the baking tray for 10 minutes before transferring to a wire rack.
Makes 20 cookies. Enjoy!