Brown Butter Chocolate Chip Cookies with Flaky Salt
35 min · Easy
#bake#comfort#dessert#kid-friendly#quick
Browning the butter first is a five-minute detour that tastes like a secret: toffee, hazelnut, caramel depth you cannot get any other way. Crisp at the edge, molten in the middle, finished with flaky salt while still warm. Best eaten standing at the kitchen counter.
Ingredientsfor 8 portions
- 100 g Butter
- 75 g Brown Sugar
- 50 g Granulated Sugar
- 1 large egg Large Eggs
- 1 tsp Vanilla Extract
- 140 g All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Sea Salt
- 100 g Chocolate Chips
Steps
- Melt the butter in a light-coloured pan over medium heat and keep swirling for 4–5 minutes, until the foam subsides, brown flecks appear on the base and it smells like toffee. Pour it into a bowl and let it cool for 10 minutes.
- Whisk both sugars into the warm butter until glossy, then beat in the egg and vanilla for a full minute — that minute is what gives the cookies their crackled top.
- Fold in the flour, baking soda and most of the salt until barely combined, then stir through the chocolate chips.
- Chill the dough for 20 minutes. Warm dough spreads thin in the oven and loses its chew.
- Heat the oven to 180 °C. Roll the dough into balls, space them well apart on a lined tray, and bake for 10–12 minutes until the edges are set but the centres still look underdone.
- Sprinkle with the remaining salt and leave them on the hot tray for 5 minutes to finish setting before you move them.
