This recipe has been slightly adapted from The Boy Who Bakes’ Best Ever Chocolate Chip Cookies recipe. A happy accident led me to a new way to make cookies, and I don’t think I could do it any other way now.
Basically, I decided at 10:30pm one night that I would like to make these cookies. I started the process of browning the butter (no small feat), and then realised…I had no eggs. Crestfallen, I researched whether browned butter could keep. It turns out it does, but it congeals when left out. I decided to take the risk and put the browned butter in a heatproof, airtight container overnight.
In the morning, I was delighted to find the congealed browned butter still smelled like nutty, caramel — exactly how it’s meant to smell. I put it in my stand mixer, creamed it with the eggs and sugar, and my god. It tasted incredible. It was much easier to mix than the standard liquid browned butter, so I think I’ll be making cookies this way from now on!
Anyway, enough rambling. Here’s the recipe.
Hope you enjoy these as much as I did! Oh, and quick tip: you can freeze the cookie dough and then take one cookie’s worth of it any time to make a single cookie whenever you feel like it! Just take however much cookie dough you want, leave it in the fridge or at room temperature so it’s not too stiff, and bake!