Brown butter chocolate chip cookies contain the secret that separates the most discussed versions of this recipe from standard: the Maillard reaction. Browning the butter caramelises its milk solids before they even go into the dough. Those caramelised compounds bake into every bite of the cookie, producing a flavour that reads as complex, slightly nutty, and more sophisticated than any cookie made with regular butter or vegetable shortening.
Brown Butter Chocolate Chip Cookie Recipe
Ingredients
- 225g (1 cup) grass-fed butter
- 300g (2½ cups) plain flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 150g (¾ cup) white caster sugar
- 150g (¾ cup) packed brown sugar
- 2 large eggs plus 1 extra egg yolk
- 2 tsp pure vanilla extract
- 300g (2 cups) dark chocolate chips or chopped dark chocolate
Method
- Brown the butter: melt in a light-coloured pan over medium heat. It will foam, then the foam subsides, then the milk solids will brown. Pour immediately into a mixing bowl when the solids are golden and the smell is nutty. Cool to room temperature (or refrigerate until solid).
- Beat the cooled brown butter with both sugars until light and fluffy — 3 minutes with a mixer.
- Add the eggs, extra yolk, and vanilla. Beat for 1 minute.
- Add the flour, baking soda, and salt. Stir until just combined.
- Fold in the chocolate chips.
- Cover and refrigerate the dough for a minimum of 1 hour (overnight is better — the flavour develops significantly).
- Preheat oven to 180°C (350°F). Scoop the dough into balls on a lined baking sheet, spacing 5cm apart.
- Bake for 10-12 minutes until the edges are set and the centres look slightly underdone. They will continue cooking on the tray.
- Cool on the tray for 5 minutes before moving.
Is this seed oil free?
Yes. Grass-fed butter is the only fat. Dark chocolate chips: check the label — most quality brands use only cocoa butter as the fat, but some add soybean lecithin. Look for brands with cocoa, cocoa butter, sugar as the only fat source.
Why chill the dough?
Chilling develops flavour, prevents spreading, and produces a thicker cookie with chewier centres. One hour is the minimum; overnight is significantly better.
Why an extra yolk?
Extra yolk adds richness and produces a fudgier centre. The white provides structure; the yolk provides fat and emulsification.
Follow Savannah: @theefoodiekitchen · All Links
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All 23 Books on Amazon →