Two Brown Butter Chocolate Chip Cookies
This recipe makes two, brown butter chocolate chip cookies that are nutty, fudgy & packed full of chocolate. And, they take less than an hour to make!
Servings: 2 Cookies
Equipment
- Small Saucepan
- Mixing Bowl
- Baking Tray
Ingredients
- 50 g Unsalted Butter
- 35 g Light Brown Sugar
- 25 g Caster Sugar
- 1 tsp Whole Milk
- 1 Egg Yolk
- 65 g Plain Flour
- ⅛ tsp Baking Powder
- ⅛ tsp Bicarbonate Of Soda
- A Pinch Of Table Salt
- 30 g Dark Chocolate
- Sea Salt To Finish
Instructions
- Start by browning 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 small mixing bowl & leave to cool slightly (15 minutes or so).
- Next, add both sugars & the milk into the brown butter then whisk until well combined.
- Add in the egg yolk then whisk again, until combined & smooth.
- Add the flour, baking powder, bicarb & salt into the cookie dough & mix with a spatula, until just incorporated.Be careful not to over mix!
- Next, roughly chop up ¾ of the chocolate then stir into the cookie dough. Cover the mixing bowl with clingfilm then chill in the freezer for 20 minutes.
- In the meantime, preheat an oven to 170°c/150°c fan (338°f/302°f) and chop the remaining chocolate into 2 chunks.
- Once the cookie dough has chilled, portion it into two even pieces, roll into balls then press a chunk of chocolate into the top of each one.Each ball of cookie dough should weigh around 100 grams.
- Transfer to a lined baking tray then bake in the preheated oven for 11-13 minutes, until the cookies are golden, the edges are crisp & the centres are just set.
- Once cooked, sprinkle the top with sea salt. Leave to cool then serve!
Notes
1. Cooking In An Aga - Brown the butter using the boiling plate then bake the cookies in the baking oven, on the bottom set of runners.
2. Brown Butter - We're browning the butter for extra flavour! For a more in depth guide to making this, check out our brown butter recipe.
3. Chocolate - I like to use dark chocolate in my cookies but feel free to use a different type instead! Just make sure to use a roughly chopped chocolate bar, as this melts the best.
4. Freezing - To prevent the cookie dough from spreading out too much in the oven, it needs to be frozen for 20 minutes before being shaped then baked. To make the dough in advance, freeze it for 20 minutes before shaping then chill in the fridge until you're ready to cook (up to 3 days). Keep in mind that you might need to add an extra minute or two to the cook time and make sure not to freeze the dough for too long!