Wednesday, 5 February 2014

Brown Butter Chocolate Chip Cookies

I was going to whinge about the incessant rain and violent winds that have been whipping through our little island.   

And then I remember that in some parts of the country houses and cars are flooded and so soggy jeans compared to the horror of wading through your kitchen seems merely.... inconvenient.  

Onto the bakeage so... 

You can be knee-deep in fancy French pastries but some days all you want is a great soccer-mom-style all-American chocolate chip cookie.    

Welcome to my ultimate chocolate chip cookie recipe. That means a lot coming from the girl who rarely bakes anything twice. (Seriously I think I might have bakers ADD). 

The 'secret ingredient?' The technique of browning butter. Get on that train. It adds such a depth of caramel style flavour to your bakes. [Insert rant and rave here]. I have used it before in Almond and vanilla bean madelines and these Maple Syrup Pancake Muffins. NOMS

Three things I want from a great chocolate chip cookie:  
1. Chewiness 
2. Slight ooze in the centre (the perfect bake is crispy on the outside and slightly gooey in the centre) 
3. Plenty of chocolate (preferably milk).  

From Joy the Baker cookbook

Makes 2 1/2 dozen cookies

8 oz/225g unsalted butter softened
1 cup caster sugar
1/2 tsp vanilla extract
1 tsp treacle/molasses (optional)
1/2 cup packed light brown sugar
1 large egg + 1 large egg yolk
2 1/4 cups plain four
1 tsp salt
1 tsp baking soda
1/2 cup chopped nuts (pecans are fabulous)
6oz/150g chopped milk chocolate

1. Brown half of the butter by placing in a small pan and melt on a gently heat. Once melted crank up the heat to MEDIUM and simmer. The butter will crack and sizzle, this is fine. Once the butter goes light brown and the crackling stops the butter is ready. Take off the heat and allow to cool.
2. Cream the remaining 112g of butter with the caster sugar until light and fluffy, around 4 minutes. Add the vanilla and treacle (if using) and beat for one minute. Check that the brown butter is cooled and then add along with the brown sugar.
3. Cream for around 2 minutes then add the egg and egg yolk. Beat for one more minute.
4. In a clean bowl sift the flour and baking powder together. Add the salt.
5. Dunk the flour into the butter mixture all at once and beat at a low speed.
6. Finally fold in the chocolate and nuts until well incorporated.
7. Chill in the fridge for 30 minutes while you heat the oven to 375 F/190 C.
8. Roll tablespoons of dough into balls and space well apart on a lined baking tray. #
9. Bake for 12-14 minutes until slightly browned on top.
10. Allow to cool for 5 minutes before devouring.


  1. yeah but cookies never keep!

    Also - at least you have transport in Ireland!

  2. Soccer mom cookies.... I'm glad i'm not the only one who think like this ha

    Haven't tried the browning method before...should really get on that. Love the madeline recipe link too...

  3. I usually make the whole recipe but maybe divide it into 3/4 portions and then take out of the freezer and bake as I want them. Works perfectly and then your cookies are always fresh!

    Zita you should get browning! It is against your best baker instincts cos it feels like you are deliberately burning the butter but it does make such a difference to your bakes.

    The madeline tin is a bit of a splurge because you only use it a few times a year but if I remember correctly you have a bday coming up so you could put it on that list!