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Browned Butter Chocolate Chip Cookies

Chewy, sweet, salty, crunchy and gooey all in one bite. These are the ONLY brown butter chocolate chip cookies you need.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Course Breakfast, cookie, Dessert, Sweet tooth, tea time
Cuisine American
Servings 14 cookies

Equipment

  • Large mixing bowls
  • Rubber spatula
  • Baking tray
  • Baking paper
  • Cling film
  • Cookie scoop
  • Flat spatula
  • Measuring cups

Ingredients
  

  • 3/4 cup Brown butter
  • 1 cup Brown sugar
  • 1/4 cup Castor sugar
  • 1 whole Egg
  • 1 Egg yolk
  • 1 tbsp Vanilla
  • 1 1/4 cup Flour
  • 1/4 cup Corn flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • Pinch of salt + more for the top
  • 2 cups Chocolate chunks/chips

Instructions
 

  • In a large bowl add the butter and sugars. Mix together until combined and smooth. Add the egg and egg yolk. Beat together.
  • In bother bowl, add the dry ingredients including the chocolate chunks/chips. Store together until evenly distributed.
  • Add the dry ingredients into the the butter mixture and fold together. Mix until there are no dry ingredients visible. Cover the bowl with cling film and place in the fridge for 30 mins.
  • Preheat the oven to 180℃ and line a cookie sheet/baking tray with baking paper. Using a cookie scoop, scoop out the dough and bake the cookies for 10-12 mins. They should still be soft and squidgy if you press into them. It will be dry on top, chocolate should have melted, it will have spread and become golden brown.
  • Let the cookies cool for a couple of minutes on the tray before using a spatula to transfer them to a wire rack so they can cool completely.

Notes

  • The 3 main points to ace this recipe: 1.Browning the butter well, 2.Not over baking them, 3.Letting them cool a little before handling