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.
| Prep Time | 30 minutes |
| Cook Time | 16-18 minutes |
| Passive Time | 12-14 hours |
| Servings |
cookies
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- 225 g salted butter diced
- 35 g plain flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 200 g light brown muscavado sugar
- 150 g caster sugar
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 340 g dark chocolate chunks I used Baker's semisweet
- flaked sea salt for sprinkling
Ingredients
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- Heat the butter in a saucepan on low temperature, stirring to break up the butter.
- Watch the butter carefully as it starts to bubble and boil. This is when the solids will start to break down and the water will begin to evaporate.
- When it starts to foam and smell like nutty caramel, use a spoon to take some of the melted butter out and check if there are brown solids on the bottom of the pan. If you are happy with the colour, pour the browned butter into a heatproof bowl or container, and set aside overnight or until it congeals.
- Preheat oven to 180C (350F), and line two trays with parchment paper or slip pads.
- The Boy Who Bakes recommended that each ball of cookie dough should be roughly 85g (3oz), which terrified me at first, but it works!
- Sprinkle sea salt on top of each ball after you place them on tray.
- Bake for 16-18 minutes.
- After 10 minutes, take the tray out and bang it against a hard surface. You want to do this to get the wonderful crinkle texture in the cookie, and it's a game-changer. Repeat this every 2 minutes.
- Take baked cookies out of the oven and allow them to sit on the tray for up to 10 minutes before you move them to a wire rack.
- Use an airtight contained to keep these while you decide how many you want to stuff into your face.
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!
