Browned butter and milk chocolate cookies
Makes: 12-14 chewy cookies
Time: 1-2 hours total (20 minutes to prepare, 30 min chill time plus baking time)
Ingredients
Butter, 100 g
Caster sugar, 100 g
Brown sugar, 100 g
1 egg
All purpose flour, 125 g
Vanilla, 1 tsp
Baking powder, 1/3 tsp
Salt, 1/2 tsp
Milk chocolate, 100 g
Method
Let’s start out by browning the butter. To brown the butter, add it to a pan and cook on medium-high heat for 3-4 minutes. If the butter bubbles too much, turn it down to medium heat. Stir throughout this whole process.
After bubbling, the butter will start to foam on top. This is when the browning will happen. Keep stirring and scrape the bottom of the pan while doing so.
When the butter has a medium-dark brown color, remove the saucepan from the stove.
The amount of brown butter you’ll end up with will depend on the brand and type of butter you’re using. The more browned butter, the more your cookies will spread. I used 70 g browned butter in this recipe.
Ekstra info on the browned butter: I tested 2 types of butter to see if there would be a difference in the amount of browned butter i ended up. I ended up with 70 g and 80 g browned butter. Both batches of cookies were very good and the only difference was in the amount that the cookies had spread. I found that 70 g browned butter was the best as it resulted in less spreading of the cookies. So, you can either weigh the butter after browning, and remove some until you have 70 g, or just use it as is! They might spread more than mine did, but you can always take a large cookie cutter or bowl and ‘swoosh’ the cookies around right out of the oven to make them smaller and rounder.
Let the browned butter cool for a minute-ish.
Add both sugars and fold using a spatula. The texture will be similar to kinetic sand if you’re familiar with that.
If your mixture is warm (not hot) you can add in the egg and fold until combined and smooth.
Add the flour, baking powder, salt and vanilla and fold until smooth.
Refrigerate the dough for at least 30 minutes before baking. You might need to chill the dough up to an hour depending on how cold your fridge is.
Add a little chocolate on top of the dough, scoop about 1/2-1 tbsp dough pr. cookie and roll between your hands to make them round. Make sure the chocolate chips stay visible on top of the dough.
Make sure to leave enough space between the cookies to spread while baking.
Bake at 175 C (350 F) for 8-9 minutes or until the sides have become slightly golden brown.
If your cookies spread more than you’d like, you can swoosh them using a large cookie cutter while still hot.
Method with photos
Let’s start out by browning the butter. To brown the butter, add it to a pan and cook on medium-high heat for 3-4 minutes. If the butter bubbles too much, turn it down to medium heat. Stir throughout this whole process.
After bubbling, the butter will start to foam on top. This is when the browning will happen. Keep stirring and scrape the bottom of the pan while doing so.
The butter is still not browned enough.
This is what you’re looking for. When the butter has a medium-dark brown color, remove the saucepan from the stove.
The amount of brown butter you’ll end up with will depend on the brand and type of butter you’re using. The more browned butter, the more your cookies will spread. I used 70 g browned butter in this recipe.
Let the browned butter cool for a minute-ish.
Add both sugars and fold using a spatula. The texture will be similar to kinetic sand if you’re familiar with that.
If your mixture is warm (not hot) you can add in the egg and fold until combined and smooth.
Add the flour, baking powder, salt and vanilla and fold until smooth.
Refrigerate the dough for at least 30 minutes before baking. You might need to chill the dough up to an hour depending on how cold your fridge is.
Add a little chocolate on top of the dough, scoop about 1/2-1 tbsp dough pr. cookie and roll between your hands to make them round. Make sure the chocolate chunks stay visible on top of the dough.
Make sure to leave enough space between the cookies to spread while baking.
Bake at 175 C (350 F) for 8-9 minutes or until the sides have become slightly golden brown.
If your cookies spread more than you’d like, you can ‘swoosh’ them using a large cookie cutter or small bowl straight out of the oven.
