Name: Brown Butter Cookies
Cook time: 20 min
Total time: 50 min
Ingredients: 225 g Unsalted Butter; 225 g Dark Brown Sugar; 60 g Caster Sugar; 1 large Egg; 1 Egg Yolk (from a large Egg); 1 tsp Vanilla Paste; 230 g Plain Flour; 1 tsp Bicarbonate of Sida; 300 g Chocolate (Chopped, I used dark and caramelia)

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Brown Butter Cookies are regular chocolate chip cookies..but better. These Brown Butter cookies are to die for, they are loaded with chocolate and made with a base of rich, nutty, butterscotchy (made up word), addictive brown butter.

The BEST Brown Butter Cookies

There are 2 things I make regularly - Cookies and Brownies. No one ever seems to tire of them and they re easy to make. These cookies though are the best cookies ever and anything with brown butter usually is.

It just adds so much depth and delicious nutty toasty flavour. The smell alone is enough to get me salivating.

This recipe has been in the virtual queue for almost a year. It has been in the folder of recipes to go up for so long now that I thought it was time I bumped it to the top of the queue.

Ingredients for making Brown Butter Cookies

Brown Butter - The brown butter is what makes this cookie so delicious.
Loads of Dark Brown Sugar and a little bit of Caster Sugar - I use more dark brown sugar for it's high molasses flavour. It keeps the cookie chewy too.
Plain Flour - You can also use Self Raising Flour and skip the raising agent.
Egg and Egg yolk - This helps to create the texture that i love in a cookie.
Chocolate - I use dark chocolate and caramelia chocolate.
Fridge Time - Cookies that have fridge time ALWAYS taste better because the flavours have a chance to develop. Even my son (who would eat his body's weight (not much to be fair) in cookies, has noticed the difference).

How to Make Perfect Brown Butter Chocolate Chip Cookies

Browning the butter makes it gorgeously nutty. Brown for approx 6 - 8 minutes and then set aside to cool. Add sugars and whisk for a minute.

Add Eggs and Vanilla. Beat for 1 minutes.

Add Flour and Bicarbonate of Soda and fold in gently.

Stir in chocolate.

Place in fridge for 30 minutes - 24 hours.

Shape batter into cookie dough balls and bake in preheated oven for 10 minutes at 190 C/GM 5.

HOW TO BROWN BUTTER

Place butter in a pot and allow to melt and foam.

Use a wooden spoon or silicone spatula to stir and scrape the sides.

The colour of the butter will begin to change and small brown bits will appear on the surface and bottom of the pot.

The whole process will take around 8 - 10 minutes.

Tips for making Brown Butter Cookies

Brown Butter - make sure your brown butter is cool enough to touch before using. I usually set it aside to cool for 10-15 minutes before making the recipe. Also, be sure to scrape every bit of brown butter from your pan.

Fridge Time - This really helps the flavours to develop and inhibits spread. You can keep the dough in the fridge for up to 3 days.

How to freeze cookie dough for later

We freeze cookie dough and baked cookies all the time. Here is how to freeze cookie dough:

After the dough has had some time on the fridge, form into cookie dough banks and place on to a lined tray. Chill in the freezer for 30 minutes. Then transfer to a freezer bag or container. Cookie dough will keep well for up to 3 months.
To Bake - Simply bake cookies as directed in the recipe and add 1 extra minute.

How to freeze baked cookies for later

To freeze baked cookies, allow to cool and then transfer them to a ziplock bag or a lined container. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.

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**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

5 from 1 vote