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Next level brown butter cookies

Three rows of chocolate chip cookies

Next level brown butter cookies

Name: Next level brown butter cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 12
Ingredients: 125g unsalted butter; 100g plain flour; 100g rye flour; 1 tsp sea salt flakes, plus extra for sprinkling; 1 tsp baking powder; ¼ tsp bicarbonate of soda; 200g light brown soft sugar; 100g golden caster sugar; 1 large egg plus 2 large yolks; 1 tsp vanilla extract; 200g chocolate chopped into small chunks (choose dark or milk, or a mixture of the two)

Barney Desmazery

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Makes 12

More effort

Prep: 20 mins

Cook: 20 mins

plus 3-4 hrs chilling

A star rating of 4.6 out of 5.85 ratingsRate

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Forget brittle packet versions and make these ultimate choc chip cookies. Expect a crisp exterior, chewy middle and chunks of gooey dark chocolate

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

125g unsalted butter
100g plain flour
100g rye flour
1 tsp sea salt

flakes, plus extra for sprinkling
1 tsp baking powder
¼ tsp bicarbonate of soda
200g light brown soft sugar
100g golden caster sugar
1 large egg

plus 2 large yolks
1 tsp vanilla extract
200g chocolate

chopped into small chunks (choose dark or milk, or a mixture of the two)

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Nutrition: Per serving

kcal346
fat16g
saturates9g
carbs44g
sugars31g
fibre3g
protein4g
salt0.7g

Method

step 1

Melt the butter in a small saucepan until sizzling. Watch it carefully – the butter will foam, and, when the foam subsides, it will turn from yellow to a hazelnut brown. At this point, remove from the heat, tip into a bowl and leave to cool. Meanwhile, mix the flours, salt, baking powder and bicarb together in a bowl and set aside.
step 2

When the butter is cool, tip in the sugars and beat with a wooden spoon to combine. Add the egg, yolks and vanilla and beat together. Scrape the wet mixture into the dry ingredients and stir until it all comes together into a dough. Fold in the chocolate, then chill for at least 3 hrs, or until firm. Will keep chilled for up to 24 hrs.
step 3

Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Separate the dough into 12 pieces, weighing for accuracy if you like. Roll each piece into a ball using your hands, then put six balls on each sheet, leaving space between them for spreading. Bake for 10 mins, then, one sheet at a time, remove from the oven, sprinkle with some sea salt and slam the sheet hard against your work surface.
step 4

Bake for another 3 mins, then repeat the slamming of the sheet. Bake for 3 mins more. This timing will give you soft cookies, but if you prefer them a bit firmer, cook for a few minutes longer. Leave to cool on the sheets for 10 mins before transferring to a wire rack to cool completely.

Recipe from Good Food magazine, March 2020

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A star rating of 4.6 out of 5.85 ratings

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