Browned Butter Chocolate Chip Cookies

I had never tried using browned butter in a recipe until these cookies. It always seemed like a poncy, unnecessary step that wouldn’t actually add much to the flavour – I was SO wrong. I honestly can’t believe that I went so many years without doing browning butter. Something so simple just completely transforms these into an entirely different cookie! It adds a deep nutty, caramel flavour that is so much more complex than just your average cookie.

How to Make Browned Butter

It might seem like an intimidating process but I promise you this is easy! You don’t need any thermometers or fancy equipment, we’re just going to use our senses! The trick is just to watch it like a hawk so you can remove it from the heat as soon as it’s ready.

  • Melt the butter in a small saucepan over medium heat, stirring constantly
  • Don’t let the butter boil, but you will notice it start to froth up as it heats, keep stirring
  • Once the frothing begins, everything happens quite quickly, so keep an eye on it! The colour will change from yellow to a more golden colour and then eventually to a light, toasty brown. You will also notice a wonderful nutty aroma – this is how you know it’s ready! Take it off the heat and transfer to a bowl to cool before using in your recipe.
  • Congratulations – you made browned butter!

Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

Prep Time 15 mins
Cook Time 12 mins
Difficulty Easy
Servings 24 cookies

Ingredients
 
 

  • 3/4 cup Unsalted Butter
  • 3/4 cup Brown Sugar
  • 1/2 cup Fine Sugar (caster sugar in the UK)
  • 2 Eggs
  • 3/4 cup All Purpose Flour
  • 3/4 tsp Baking Soda
  • 1 tsp Sea Salt
  • 1 tbsp Vanilla Extract
  • 2 cups Chocolate Chunks

Instructions

  • Heat the butter over a medium heat in a saucepan, stirring constantly. It will begin to froth up before the colour changes from yellow to golden to a toasted brown colour. As soon as this happens, remove it from the heat and transfer to a bowl to cool
  • Once the browned butter has cooled, mix it together with the two sugars until combined, then add in the eggs and vanilla
  • In a separate bowl combine the flour, baking soda and salt and gradually add to the wet mix until a dough forms
  • Stir in the chocolate chunks and refrigerate for 30 mins. When you are read to bake, preheat oven to 350°F
  • Once chilled, roll the dough into walnut sized balls and squish down slightly on the baking sheet before baking. Bake for 12 minutes or until the edges start to turn golden. They should still be squidgy in the middle
Keyword chocolate, cookies
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