Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies
Because brown butter makes everything better. Crisp on the outside, chewy on the inside, chocolate chip cookies.


  • 225g unsalted butter
  • 220g brown sugar
  • 80g white sugar
  • 2 eggs, at room temperature
  • 2 tsp vanilla extract
  • 250g plain flour
  • 1 tsp bicarb soda
  • ½ tsp baking powder
  • 1 tsp table salt
  • 225g milk cooking chocolate (such as Cadbury melts pieces, or Nestle Plaistowe Milk Chocolate melts)
  • Salt flakes


  1. Preheat the oven to 170°C.
  2. Melt and brown butter in a pan until golden brown and foamy.
  3. Pour into a heat-proof bowl and let cool to room temperature.
  4. Add brown butter, sugars, eggs and and vanilla extract and beat in a stand mixer with the paddle attachment until thick and pale.
  5. In another bowl, whisk together plain flour, baking soda, baking powder and table salt.
  6. Mix together the mixtures until just combined.
  7. Fold through cooking chocolate until evenly dispersed.
  8. Use a cupcake scoop to measure out the cookies, spreading them a good 10-15cm apart on baking trays (you will need to bake in batches if you want to make sure they all come out perfectly round). Refrigerate for a minimum of 10 minutes and a maximum of 24 hours (you can combine them all on one tray for this if you’re going to be baking the next day in the name of fridge space).
  9. Bake trays individually on a rack on the bottom third of the oven, for 10-15 minutes, until lightly golden around the edges. Sprinkle with a pinch of salt flakes a few minutes before you take them out of the oven, so the salt sets on top.

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