Description
These chocolate chip cookies combine rich browned butter with a balanced mix of dark and milk chocolate chips, delivering the ultimate chewy texture and deep flavor. Chilling the dough for up to 24 hours enhances the cookie’s flavor, texture, and color, making these cookies your new dream treat.
Ingredients
Scale
Butter
- 225g unsalted butter, cut into 1cm cubes
Dry Ingredients
- 2 cups (300g) plain flour / all-purpose flour, spooned and levelled
- 3 tsp cornflour / cornstarch, tightly packed and levelled
- 1/4 tsp baking powder
- 1/2 tsp baking soda / bi-carb, sifted if lumpy
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
Wet Ingredients
- 1 tightly packed cup (200g) brown sugar (light brown sugar)
- 1/2 cup (100g) caster sugar / superfine sugar
- 1 large egg (55g), at room temperature
- 1 yolk from a large egg, at room temperature
- 1 tsp vanilla extract
Chocolate Chips
- 1 1/2 cups (250g) dark chocolate chips / semi-sweet chocolate chips, plus extra for decorating
- 3/4 cup (150g) milk chocolate chips
Instructions
- Brown the Butter: Place the butter in a medium saucepan over medium-high heat. Let it melt and simmer for 4 to 5 minutes, stirring occasionally, until foamy with little golden specks and smelling nutty.
- Cool the Butter: Pour the browned butter and all its specks into a heatproof bowl. Let it cool to room temperature, about 45 minutes, so it won’t melt the chocolate chips or sugars when added.
- Mix Dry Ingredients: In a separate bowl, whisk together the plain flour, cornflour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Add both sugars to the cooled browned butter and mix with a wooden spoon until smooth. Then add the egg, egg yolk, and vanilla extract, stirring until caramel-colored and fully combined.
- Form the Dough: Gradually add the dry ingredients to the wet mix, stirring until the flour is mostly incorporated. Fold in the dark and milk chocolate chips until flour is fully mixed in.
- Shape the Dough: Portion the dough into 8 equal discs of 155g each (approximately 1/2 cup), shape each into a round disc about 3.75cm (1.5 inches) thick. Place them in an airtight container.
- Chill the Dough: Refrigerate the dough discs for a minimum of 12 hours, up to 48 hours to develop flavor, texture, and color.
- Preheat Oven: When ready to bake, preheat your oven to 180°C (350°F) conventional or 170°C (340°F) fan-forced.
- Bake the Cookies: Place 4 chilled dough discs on a baking tray lined with parchment, spacing them 7.5cm (3 inches) apart. Bake for 17 minutes until edges are golden and the surface is set but still pale.
- Decorate and Cool: Immediately press extra chocolate chips onto the hot cookies if desired. Let them cool on the tray for 20 minutes to finish baking and crisp up.
- Serve: Enjoy the cookies warm at their peak or transfer to a rack to cool completely before storing.
Notes
- For smaller cookies, roll dough into balls instead of discs. Adjust bake times to 12-14 minutes depending on size.
- Measure flour accurately by spooning into the cup and leveling; do not scoop directly from the bag to avoid excess flour and dense cookies.
- Use baking soda—not baking powder—for proper texture; substitution affects cookie rise and texture negatively.
- Cool browned butter enough so it won’t melt sugars or chocolate chips when mixing but not so cold that edges solidify.
- Dough can be refrigerated up to 48 hours for perfect flavor; freezing uncooked dough discs after chilling is also possible.
- Bake one tray at a time in standard ovens; larger ovens can handle two trays simultaneously.
- Cookies have excellent shelf life: best eaten within 2-3 days; store in airtight container at room temperature.
- For freezing, bake from frozen or thaw overnight in fridge before baking according to recipe.
- Use a rubber spatula to gently reshape hot cookies for a neat round shape.
- This recipe works well with a stand mixer if doubling or for dense dough mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
