The Ultimate Brown Butter Chocolate Chip Cookie
How to make Brown Butter Chocolate Chip cookies
For this recipe, I used 2 types of Guittard Chocolate chips. They use ethically sourced cacao, which provides a superior, rich, and balanced flavour. Amy Guittard, the great-great-granddaughter of the founder recommends using chips instead of chocolate chunks and wafers in cookies as they have less cocoa butter. Their chips, chunks and wafers are designed to melt in the cookies and provides a structure to the finished cookie. Guittard chocolate is available in the UK it is currently stocked by Ocado, Whole Foods, Lakeland, Sous Chef and M&S.
This brownie recipe is very easy, very forgiving, even for beginner and occasional bakers like me. This recipe makes some very rich and chocolatey brownies. And if you can eat more than one square at a time, you are a bigger chocoholic than me. The best time to eat them is a few minutes after they come out of the oven, when it is still warm and the chocolate bits are still melty.
How to make these triple chocolate brownies
Firstly, make sure you use good chocolate as you will taste it in the end product. I used Guittard chocolate chips as I had some to use up. You can use blocks of cooking chocolate if that is easier to get hold of. I prefer to use high percentage plain chocolate (over 60%). You can always use a mix of milk chocolate chips and dark chocolate chips. You can adjust the sweetness with the amount of sugar you add to the recipe. I tend to reduce the sugar in my recipes.
Metric to Imperial Conversion Table
These conversions are to help you with accurate measurements of ingredients. To get the best result, always use digital scales as baking is a science and you need precise measurements to get the best results.
| Ingredient | Metric | Imperial (Weight/Volume) |
|---|---|---|
| Salted butter | 225g | 8 oz (approx. 2 sticks) |
| Plain flour | 350g | 12.3 oz (approx. 2 ¾ cups) |
| Baking powder | ¾ tsp | ¾ tsp (standard) |
| Baking soda | ¾ tsp | ¾ tsp (standard) |
| Light brown muscovado sugar | 200g | 7 oz (approx. 1 cup packed) |
| Caster sugar | 150g | 5.3 oz (approx. ¾ cup) |
| Large eggs | 2 | 2 large eggs |
| Large egg yolks | 2 | 2 large egg yolks |
| Vanilla extract | 2 tsp | 2 tsp |
| Dark chocolate chips | 340g | 12 oz (one standard bag) |
Making the brown butter
The first step is to make brown butter, which is basically melting butter and going past the melted stage and heating it until the remaining milk solids turn nutty and golden brown.
You need to start this on medium heat and heat until the milk solids separate, continuously stirring. It will aslo foam and you won’t be able. Watch it carefully as it goes from golden to burnt quite quickly. You need to use your nose as the smell changes when it reaches the brown butter stage.
When ready set aside in a large bowl to cool down.
When ready set aside in a large bowl to cool down.
Then stir in the sugars. Add the eggs one at a time, whisking until smooth and combined. (I used 3 eggs and no separate egg yolks as I don’t want to separate eggs and throw away the whites). Add in the vanilla.
In a separate bowl, mix together the flour, baking powder and baking soda. Stir well. Then add in the melted butter. Mix well until it is evenly combined.
Add the chocolate chips and mix until evenly distributed. Cover the dough with clingfilm and chill in the fridge for about 4 hours or until the dough is firm but not rock solid.
Before baking, preheat the oven to 180C (170C fan) and line two baking sheets with parchment paper. As you scoop out the cookie dough, the oven has tome to get to the right temperature.
Using an ice cream scoop or a spoon, places the dough balls on the baking sheet, spread apart. They will melt and spread as it bakes.
If these brownies are too rich, serve them warm with vanilla ice cream.
Bake in the preheated oven for about 16-18 minutes or until golden brown at the edges but still a little paler and soft in the middle. This amount of cookie dough makes about 27 palm-sized cookies. I baked them in 3 batches of 9.
Once the cookies have been baked, leave to cool on the baking sheets for about 5 minutes and then transfer to a wire rack to cool completely.
These chocolate chip cookies can be kept in an airtight container for up to 5 days. They are best eaten warm out of the oven and best within 2 days.
Note: Don’t over bake it as the cookies will get very crunchy instead of chewy. My first batch was nice and crispy outside, chewy inside. The second batch was left in for 2 minutes longer and came out nicely brown but after cooling, it got quite hard. So set a timer and don’t over bake.
Edd’s tip to get ripple effect and texture on the cookies. (I tried it but I didn’t see much difference.) After baking for 10 minutes remove the tray from the oven and firm bang on the work surface to collapse the cookie.
Brown Butter Chocolate Chip Cookie Recipe
Ingredients
- 225 g salted butter diced
- 350 g plain flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 200 g light brown muscavado sugar
- 150 g caster sugar
- 2 large eggs I used 3 eggs and no separate egg yolks
- 2 large egg yolks
- 2 tsp vanilla extract
- 340 g dark chocolate I use Guittard milk and dark chocolate 63% chips
- Flaked sea salt for sprinkling
Instructions
Making the brown butter
- The first step is to make brown butter, which is basically melting butter and going past the melted stage and heating it until the remaining milk solids turn nutty and golden brown.
- You need to start this on medium heat and heat until the milk solids separate, continuously stirring. It will aslo foam and you won’t be able. Watch it carefully as it goes from golden to burnt quite quickly. You need to use your nose as the smell changes when it reaches the brown butter stage.
- When ready set aside in a large bowl to cool down.
- Then stir in the sugars. Add the eggs one at a time, whisking until smooth and combined. (I used 3 eggs and no separate egg yolks as I don’t want to separate eggs and throw away the whites). Add in the vanilla.
Make the cookie dough
- In a separate bowl, mix together the flour, baking powder and baking soda. Stir well. Then add in the melted butter. Mix well until it is evenly combined.
- Add the chocolate chips and mix until evenly distributed. Cover the dough with clingfilm and chill in the fridge for about 4 hours or until the dough is firm but not rock solid.
- Before baking, preheat the oven to 180C (170C fan) and line two baking sheets with parchment paper. As you scoop out the cookie dough, the oven has tome to get to the right temperature.
- Using an ice cream scoop or a spoon, places the dough balls on the baking sheet, spread apart. They will melt and spread as it bakes.
- Bake in the preheated oven for about 16-18 minutes or until golden brown at the edges but still a little paler and soft in the middle. This amount of cookie dough makes about about 27 palm sized cookies. I baked them in 3 batches of 9.
- Once the cookies have been baked, leave to cool on the baking sheets for about 5 minutes and then transfer to a wire rack to cool completely. These chocolate chip cookies can be kept in an airtight container for up to 5 days. They are best eaten warm out of the oven and best within 2 days.
