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
- Preheat the oven to 170°C.
- Melt and brown butter in a pan until golden brown and foamy.
- Pour into a heat-proof bowl and let cool to room temperature.
- Add brown butter, sugars, eggs and and vanilla extract and beat in a stand mixer with the paddle attachment until thick and pale.
- In another bowl, whisk together plain flour, baking soda, baking powder and table salt.
- Mix together the mixtures until just combined.
- Fold through cooking chocolate until evenly dispersed.
- 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).
- 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.