Triple chocolate browned butter cookies with a crisp outside and soft middle
- 115g Salted Butter
- 55g Caster Sugar
- 75g Soft Light Brown Sugar
- 190g Chocolate Chunks, a mix of white, dark and milk
- 175g Plain Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Bicarbonate of Soda
- 2 tsp Vanilla Extract
- 1 Large Egg + 1 Yolk
- Flakey salt, for sprinkling
Directions (Makes 14 Cookies)
- Brown the butter (see notes).
- In a medium size bowl, add both sugars.
- Once the butter is browned, pour straight on top of the sugars and whisk slowly for 2 minutes.
- Add the yolk & vanilla, then whisk to combine, then add the whole egg and whisk again to combine.
- Add the flour, baking powder and bicarbonate of soda and using a spatula or wooden spoon, stir until the flour is almost incorporated.
- Add the chocolate and mix until fully combine and no streaks of flour are left.
- Chill in the fridge for 2 hours.
- Pre-heat the oven to 170c fan or 190c oven. Line 2 baking trays with baking paper or a silicone mat.
- Weigh into 50g portions, roll into balls and place onto baking trays, spaced apart, and sprinkle each ball with a little flakey salt.
- Bake for 10 minutes, then tap the trays in the oven to flatten the cookies, rotate the tray 180 degrees and bake for a further 3-4 minutes until golden brown.
- Tap the trays again before setting aside to cool before eating.
How to brown butter: In a large saucepan on a medium-high heat, add the butter and cook until brown; this takes around 3-5 minutes. You will go through the stages of the butter melting, bubbling, foaming and the foam rising up slightly. They key to successful browned butter is stirring – take the butter to the desired shade of brown (I like mine a deep amber).
These cookies will last up to 4 days in a sealed, airtight container.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License