Brown Butter Chocolate Chip Cookies by Crumbly Melbourne
Everyone loves a good chocolate chip cookie and this one is no exception! Whether you're hosting a party, gifting these to a friend or just want a little treat for yourself, these cookies are so delicious, you have to try them!
Ingredients:
- 1 cup plain flour (125 g)
- ¾ cup all-purpose flour (95 g)
- 1½ teaspoons table salt
- 1 teaspoon baking soda
- 1 cup unsalted butter (225 g)
- 2 tablespoons water, room temperature
- 1 cup dark brown sugar (220 g)
- ½ cup white sugar(100 g)
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 1 large egg
- 1 large egg yolk
- 215 grams chopped dark chocolate chunks
Method:
1. In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
2. In a medium or large saucepan, add the butter and melt over medium heat. Bring the butter to a boil, stirring frequently. Stir constantly so the butter browns evenly - make sure it doesn’t burn.
3. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup of liquid.
4. Set aside to cool to room temperature.
5. In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
6. Add the egg and yolk and beat until incorporated.
7. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated.
8. Fold the chocolate chips into the dough
9. Cover and refrigerate for 1 hour (or preferably overnight).
10. Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
11. Preheat the oven to 180˚C.
12. Bake in a preheated oven for 12-14 minutes.
13. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.