Brown butter chocolate chip cookies
Browned butter and a two-day rest. Both matter more than the chocolate you use.
- Prep
- 25 min
- Bake
- 12 min
- Total
- 2 days
- Makes
- 12 cookies
- Difficulty
- Easy
Ingredients
- 225 g butter, browned and cooled
- 200 g brown sugar
- 100 g caster sugar
- 2 eggs
- 300 g all-purpose flour
- 5 g baking soda
- 5 g sea salt
- 200 g dark chocolate, chopped
Method
Brown the butter until it smells nutty and the solids are amber. Cool until it no longer feels warm.
Beat in both sugars, then the eggs, one at a time.
Fold in the dry ingredients, then the chocolate. Do not overwork it.
Cover and refrigerate for at least 24 hours, ideally 48.
Scoop onto a lined tray and bake at 180C for 11 to 13 minutes. They should look underdone in the middle.
Sprinkle with flaky salt and let them set on the tray for ten minutes.
Tram’s notes
The rest is not optional. One day is good, two is better, and the difference is not subtle.
Substitutions
Chopped chocolate rather than chips, so you get pools instead of pellets.