I needed a decent cookie recipe.
Much like Monica in Friends, I too have longed for the chocolate chip cookie recipe to end all other recipes; the one that goes down in history, is passed down through generations, and – most importantly – is better than Subway’s cookies.
When doing my research and seeing other people’s hero recipes, one thing came up a lot: browned butter (or buerre noisette if you’re fancy).
I thought this might be the secret ingredient, and it definitely got me one step closer to my dream cookie recipe. These cookies are soft in the middle with a crisp chewy edge and have a gorgeous nutty undertone to them that you just don’t get with normal butter. Just remember, cooling time is everything! If you don’t cool the dough balls properly then they will spread way too much and you’ll end up with a pancake!
Browned Butter Chocolate Chip Cookies
Makes 18 cookies
- 250g unsalted butter
- 320g light soft brown sugar
- 2 tsp vanilla extract
- 1 large free-range egg + an extra yolk
- 220g plain flour
- 1 tsp bicarbonate of soda
- pinch of salt
- 100g milk chocolate chips
- 100g dark chocolate
- Chop the butter into cubes, then place into a medium saucepan on a moderate heat. Melt the butter and bring it to a boil, being sure to stir the butter frequently. After 4-5 minutes, the butter will then start to get foamy, and it may be difficult to see the colour of the butter. But keep stirring it and keep a close eye on the colour as it will turn quickly! When it reaches a golden amber colour, pour it into a measuring jug and set aside to cool for 10 minutes.
- Add the sugar and vanilla extract to a large mixing bowl. Once your butter has reached room temperature and is a bit opaque (but still runny) add it to the mix and beat with a hand mixer on a medium speed for a couple of minutes until it lightens and is nice and creamy. Don’t fret if it is a bit runny at first, it will thicken.
- Add the egg and extra yolk and beat again for a few seconds.
- Mix the bicarbonate of soda and salt into the flour, then gently fold into the mixture a little bit at a time. Chop the dark chocolate into chunks and add it to the dough with the milk chocolate chips, mixing until they are well distributed.
- Use an ice cream scoop, or your hands, to make 18 cookie dough balls. Then place on a baking tray and refrigerate for at least 1 hour.
- Pre-heat the oven to 170ºC (fan) and space 3 or 4 dough balls out on a lined baking tray in the middle of the oven. Be sure to keep the rest of the dough balls in the fridge until it’s time to bake them though.
- Bake for 10 minutes (put a timer on!), then take them out and leave to cook on the baking tray for another 2 minutes before using a spatula to place them onto a cooling rack. Repeat with the remaining dough balls. Serve warm!