Belle’s Brown Butter Chocolate Chip Cookies

Makes 15

Ingredients

• 3/4 cup (168 g) unsalted butter, browned
• 1 cup (212 g) packed light brown sugar
• 1/4 cup (50 g) white sugar
• 1 egg plus 1 extra yolk
• 1 Tbsp vanilla
• 1 3/4 cups (220 g) flour
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1 1/4 cups (210 g) chocolate chunks
• Flaky salt, to finish

Equipment

• Saucepan
• Mixing bowl
• Whisk
• Baking tray

Method

1. Brown the butter on medium-low for 5–7 minutes, stirring, until nutty with brown bits. Cool 5 minutes.
2. Stir in both sugars, then the egg, yolk and vanilla.
3. Fold in the flour, baking soda and salt, then the chocolate.
4. Chill at least 1 hour, or overnight.
5. Scoop big balls, about 1/4 cup each, 2 inches apart.
6. Bake at 350°F for 11–13 minutes, until the edges are golden and the centres still soft.
7. Flaky salt on while they are warm.

Same day? Bake without chilling. They spread more and taste less toffee-rich.

Dough balls freeze up to 3 months.

Inspired by Broma Bakery’s brown butter chocolate chip cookies.