It seems it is indeed possible to improve on perfection. I’ve been making my delicious Choc Chip Cookie recipe for years now, but the other day I wondered if I could make it even better.
I’ve heard of the idea of browning your butter before adding it to baking, giving the dessert a nutty, toasted flavour that makes baked goods seem that much richer. And after recently trying a sea salt and chocolate chip cookie, I knew this adds yet another layer of flavour and contrast on top.
So I decided to do both. And fortunately, the browned butter + sea salt combination was a WINNER. It turned these delicious cookies from amazing to downright phenomenal (if I do say so myself). Thanks to the brown sugar in the recipe, these cookies are chewy in the middle and crunchy on the outside. The brown butter and sea salt add both richness and contrast and I like to top with a little more sea salt for crunch.
- 70g butter (for browning)
- 70g butter (room temperature)
- 1 cup brown sugar
- 2 tbsp caster sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1½ cups plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp sea salt plus more to decorate
- 250g chocolate chips
- Preheat oven to 170°C.
- Put half the butter (70g) into a small saucepan over a medium heat. As the butter melts, it will begin to foam and turn brown. Once you smell a nutty aroma, take the pan off the heat and transfer the butter into a heat-proof bowl to cool.
- Meanwhile, cream the remaining butter and sugars for at least 5 minutes until the mixture becomes light and fluffy.
- Add the egg, vanilla extract and cooled brown butter and beat well.
- Add choc chips, flour, baking soda, baking powder and sea salt. Beat on low speed until just combined (don't overwork the mixture or it can become tough).
- Dollop tablespoon sized balls of cookie dough onto lined baking trays.
- Gently flatten each cookie and add an extra sprinkle of sea salt over each cookie.
- Bake until cookies are golden around the edges, around 12-14 minutes.
It turns out it is incredibly easy to make browned butter, you just have to keep a close eye on it as it turns from “golden and delicious” to “burnt and acrid” in the space of 30 seconds. Now I am trying to think of all the other desserts I can incorporate brown butter into – cupcakes, brownies, donuts?! The list goes on.
I really hope you give these cookies a try, it’s one of the best I’ve made and eaten (and I consider myself a bit of a cookie connoisseur). Enjoy!
Have you used browned butter in baking before?