Brown Butter & Rye Chocolate Chip Cookies
These brown butter chocolate chips cookies have crisp edges, fudgy middles & are made with rye flour for an extra nutty flavour!
Servings: 15 Cookies
Equipment
- Baking Trays
- Large Mixing Bowl
- Large Saucepan
- Cookie Scoop
- Large Round Cutter
Ingredients
- 200 g Unsalted Butter
- 145 g Dark Brown Sugar
- 130 g Caster Sugar
- 1 Large Egg
- 2 Egg Yolks
- 1 tsp Vanilla Paste/Essence
- 250 g Plain Flour
- 50 g Light Rye Flour
- 1 tsp Espresso Powder
- ¾ tsp Bicarbonate Of Soda
- ¾ tsp Baking Powder
- ½ tsp Table Salt
- 180 g Dark Chocolate
- 75 g Milk Chocolate
- Sea Salt For Finishing
Instructions
Cookie Dough
- Start by browning 120g of the butter. To do this, chop the butter into evenly sized pieces then place into a medium saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smells nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
- Transfer the brown butter to a bowl & leave to cool. In the meantime,, chop the remaining 80g of butter into even pieces & leave to soften at room temperature.
- Place both butters into a large mixing bowl & add both the brown sugar & the caster sugar. Cream the butter & sugars together with a wooden spoon until thoroughly combined. We don’t want to add too much air to the cookie dough at this point. 2-3 minutes of mixing should do the trick!
- In a separate bowl, lightly beat the egg & yolks together then gradually mix into the butter & sugar.
- In another bowl, whisk together both the flours, espresso powder, salt, baking powder & bicarbonate of soda. Add to the butter mix & stir to combine.
- Roughly chop 125g of the dark chocolate & all of the milk chocolate. Add the chopped chocolate to the cookie dough, stir to incorporate then chill the dough for an hour in the fridge.There should be a mix of larger pieces & some smaller pieces of chocolate.
- Whilst the cookie dough is chilling, chop the remaining dark chocolate into 15 equally sized chunks.
- Once the dough is cool, scoop into 70g portions & roll into balls with your hands. Making sure that there’s plenty of chocolate in each portion. Press a dark chocolate chunk into the top of each ball.
- Place the portioned cookie dough on a baking tray or into a large container then leave in the fridge overnight.
Baking
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
- Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
- Bake the cookies for 8 minutes then open your oven door, lift up the baking tray inside the oven, by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)Bake for a further 2 minutes then repeat the pan banging process. Bake for another 2 minutes (bringing the total bake time to 12 minutes) then remove from the oven.
- Using a large, round cookie cutter, scoot each cookie into a perfect round shape (this step is optional but makes the cookies more uniform). Sprinkle each cookie lightly with sea salt then leave to cool on the tray.
- Repeat the cooking process with the remaining cookies.
Notes
1. Cooking In An Aga - Use the boiling plate the brown the butter. Bake the cookies in the baking oven, on the bottom set of runners.
2. Overnight Chill - The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked.
3. Espresso Powder - Espresso powder is used to enhance the chocolate flavour in these cookies. Don’t worry if you haven’t got any, they’ll still taste great! Our full guide to making this can be found here.
4. Pan Banging - The way we bake these cookies, is by using a technique called “Pan Banging”. This was created by Sarah Kieffer (The Vanilla Bean Blog) & is used in this recipe to create pools of melted chocolate & to give the cookies a crinkled texture.
5. Chocolate - When making cookies, it’s best to use bars of chocolate that have been roughly chopped as appose to chocolate chips. Chocolate chips won’t melt properly & you won’t get the molten pools of chocolate that can be achieved with chopped chocolate.
6. Storage - Kept in an airtight container, these cookies will last for several days