There are no two ways about the fact that old school Chocolate Chip Cookies are the king of cookies; but every once in a while, it is alright to create a rendition that surpasses the classic.
I don’t know about you, but brown butter is that one favourite food item of mine that I like to over – use in almost anything I make! It does not matter whether you’re making a savory dish or a dessert, this versatile golden pool of decadent buttery goodness marries perfectly with just about anything!
Don’t take my word for it, try it yourself.
Better yet, make these Brown butter Chocolate Chip cookies made entirely with brown butter and two different kinds of chocolate chips.
Because we either indulge like we’re going to go into a sugar coma or we don’t indulge at all!
Besides, these brown butter chocolate chip cookies require one bowl, one wooden spoon, a wee bit of patience and an empty stomach! 😀
Because these brown butter chocolate chip cookies do not spread much, you simply chill the prepared dough, roll it into a log and cut 1 cm thick slices of the dough to be baked and transformed into crisp, chewy goodness.
Dunk them in your tea, coffee or a glass of milk or simply eat them just as they are – they make for a perfect after school//work treat when you return home exhausted and need some sugar rush to keep you going for the rest of the evening.
- 150 grams salted butter, softened (add ½ tsp salt to the flour if using unsalted butter)
- 100 grams icing sugar
- 1 tbsp golden syrup
- 1 egg (small), room temperature
- 1 tsp pure vanilla extract
- 250 grams all purpose flour
- ½ tsp baking soda
- 2 tbsp bittersweet chocolate chips
- 2 tbsp white chocolate chips
- To make the browned butter, place the softened butter in a saucepan. On a low heat, melt the butter.
- Once all the butter has melted, increase the flame to medium and let the butter cook. Do not use a spoon or any cutlery to mix the butter. Simply swirl the saucepan occasionally.
- Over a period of 3-4 minutes, the butter will foam up incredibly.
- Every 15 – 20 seconds once the butter starts bubbling and foaming, check for the color of the butter.
- If it is still blonde, let it cook till it turns amber colored.
- Be very alert as once the butter browns, it burns very quickly. Take it off the heat when it starts to smell nutty and appears brown.
- Scrape off all the bits of the butter that settle at the bottom of the saucepan, they are most flavourful.
- Let the brown butter sit for 10 – 15 minutes or until it cools slightly. Do not refrigerate.
- You can even prepare your dough in the same saucepan. Add the icing sugar to the cooled brown butter.
- Add the golden syrup, egg and vanilla and mix well.
- Sift in the flour and baking soda and mix well.
- Add the chocolate chips and mix well.
- Wrap the dough in cling film and refrigerate for about an hour. Overnight chilling will give better results.
- Preheat the oven to 180 degrees Celsius.
- Roll the chilled dough into a log. Slice 1 cm thick slices of the dough and place them on a cookie sheet covered in parchment.
- Put it into the oven and bake for 8-10 minutes or until browned around the edges.
- Let them sit for 10 minutes before transferring to a wire rack to cool completely.
- It can be stored in an airtight container for about 3-4 days.