Brown Butter Chocolate Chip Cookies
Golden, buttery cookies with a deliciously nutty brown butter flavour profile. These cookies have crispy edges, soft and chewy centres, and are loaded with pools of melted chocolate in every bite.
PREP: 30 MINS
COOK: 15Â MINS
YIELD: 16 cookies
Ingredients
 Chocolate Chip CookiesÂ
3/4 cup + 2 Tbsp Salted Butter
1 3/4 cups All Purpose Flour Â
 1/2 teaspoon Baking PowderÂ
1/2 teaspoon BicarbÂ
3/4 cup Brown ButterÂ
1/4 cup White Sugar
1 egg + 1 egg yolk Â
2 Tbsp Vanilla Essence
2 1/2 cups Dark Chocolate ChipsÂ
Flaky Sea Salt and extra Choc Chips for topping
Preparation Steps
01
Preheat your oven to 180°C. Grease and line 2 x large baking pans with baking paper. Set aside.
02
Add the butter to a medium sauce pan and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. This should take 10 mins. Remove the butter from heat and transfer to a large bowl. Make sure to use the brown bits on the bottom of the pan too.
03
04
In a medium bowl, whisk the flour, baking powder, bicarb and salt together. Then set aside the flour mixture. Beat the brown butter on medium / high speed until it is light and fluffy. To the whipped browned butter add in the brown sugar and granulated sugar. Cream together with a beater until pale in colour and slightly fluffy. Add eggs and vanilla essence and beat until mixture is fluffy, then mix in your dry ingredients on low speed or fold in instead with a rubber spatula.
.
Chill the brown butter by filling a larger bowl with ice and place the bowl with brown butter on top of the ice bowl. Stir the brown butter as it cools. You will want it to be about the same consistency as a very soft regular butter.
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05
Add in your chocolate chips and fold into the dough with a rubber spatula. Scoop the dough with a large ice-cream scoop to make your cookie balls. I overfill my scoop to give me extra large cookies. Chill the scooped cookie dough balls for 20 min just to help firm up the dough before baking. Â
06
Arrange the balls 6cm apart on your lined baking pan. Bake 6 cookies at a time. Bake for 10 -12 min until lightly golden brown. When the cookies are straight out of the oven, scoot a large circular cookie cutter around them, move in a circular motion to give a perfect circular shape and thicker centre. They will have spread a bit while baking. Let the cookies cool in the cookie pan for 5 min then transfer to a wire rack to completely cool.
07
Add chocolate chips on top of the cookie and sprinkle some coarse salt over.  These cookies will last up to 7 days in an airtight container.