Brown Butter Chocolate Chip Cookies

Method

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1. Brown the butter in a light pan over medium heat for 5 to 6 minutes, swirling, until the solids are deep golden and it smells of toffee. Scrape everything, including the browned bits, into a bowl and cool for 20 minutes until it is thick but still liquid.

   Mark done Start 5 min timer

2. Whisk in both sugars and beat for 2 minutes until glossy and slightly lightened.

   Mark done Start 2 min timer

3. Beat in the eggs and yolk one at a time, then the vanilla. Beat for a further minute — the mixture should look like caramel.

   Mark done

4. Fold in the flour, bicarbonate of soda and fine salt until only just combined, then fold in both chocolates.

   Mark done

5. Cover and refrigerate for at least 24 hours, and up to 72. This is the step that makes the difference.

   Mark done

6. Scoop into 60 g balls, roll lightly, and space six per tray on lined baking sheets.

   Mark done

7. Bake at 180°C / 355°F for 11 to 13 minutes, until the edges are set and browned but the centres still look pale and underdone.

   Mark done Start 11 min timer

8. Bang the tray firmly on the counter as they come out — this deflates the centre and creates the rippled edge.

   Mark done

9. Sprinkle with flaky salt and cool on the tray for 10 minutes before moving.

   Mark done Start 10 min timer

Chef’s Tips

• Pull them out looking underbaked. They set on the tray, and a fully baked cookie is a hard cookie once cool.
• Chopped chocolate from a bar melts into pools; chips are formulated to hold their shape and will not.
• Freeze the scooped balls and bake from frozen, adding 2 minutes — fresh cookies whenever you want them.

Pairing Suggestions

• A glass of cold milk, unimprovably
• Serve warm with vanilla ice cream
• Excellent with strong coffee

Storage & Reheating

Keeps 4 days in an airtight tin with a slice of bread to hold moisture. Dough balls freeze 3 months.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.