Absolutely to die for. Taking our beloved chocolate chip cookie to the next level. A must try. A recipe enough to gift family and friends as well: you just have to. Because every time I bake a batch, I end up saying ‘I should’ve doubled the recipe’. For best results, cookie dough should be kept in the fridge and baked the next day.
Ingredients
500g butter
560g regular flour
6g baking soda
8g salt
280g caster sugar
4 eggs XL
4 tsp vanilla
280g dark brown sugar
500g chocolate buttons (dark choc)
Optional: coarse sea salt for garnish
Method
- In a large, very tall pot, melt butter on medium-high heat. With a metal whisk, gently swirl the butter until it browns and smells nutty. Caution: stop heating when the butter starts to froth: because the froth will climb up the wall of the pot (and may overflow). To prevent spills, have a clean, wide frying pan on standby: if the froth climbs quickly, sit the pot into the frying pan. Allow the froth to overflow and settle. Pour the overflowed froth back into the pot. Allow butter to cool
- In a mixer, using a paddle attachment, mix caster sugar, eggs and vanilla well, until the mixture turns pale and thick
- Add cooled brown butter and brown sugar. Mix on low gently
- Add flour, baking soda and salt until barely combined
- Fold in choc buttons (a few swirls in the mixer)
- Cover mixing bowl and refrigerate overnight or up to 3 days. Dough or baked cookies can store frozen, airtight, for up to 3 months
- Using a small ice cream scoop, portion and bake in a preheated oven on convection air/hot air at 180c for about 10 mins. When edges are brown, they are done!
You’re welcome 🙂
