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  • Writer's pictureCeline

Brown Butter Chocolate Chip Cookies

Makes about 12 cookies

These cookies are crispy on the outside and fudgy in the middle. The brown butter really elevates the cookies and enhances the depth of flavour. They are definitely a crowd pleaser!


  • 113g butter

  • 1 cup flour

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup brown sugar

  • 36g white sugar

  • 1 large egg (room temperature)

  • 1 tsp vanilla

  • ½ cup dark chocolate (+optional toffee pieces or nuts)


Cook the butter over medium heat, stirring continuously until it browns (5-8 mins). Be cautious, as it can burn very quickly. Leave to cool for 10 mins.

Whisk the flour, baking soda and salt in a bowl.

In a separate mixing bowl, combine the brown butter with the brown sugar and white sugar. Beat on medium speed for about 2 mins until the mixture becomes pale.

Reduce the speed, then add the dry ingredients slowly. Beat until just combined.

Mix in the chocolate and toffee with a spoon.

Let the dough sit in the fridge for a minimum of 30 mins.

Heat the oven to 190c.

Using a small ice cream scoop, form the dough into balls (smaller is better). Sprinkle with sea salt.

Bake on the medium rack for 9-11 mins.

Let cool on baking sheets for 10 mins, then transfer to cooling rack.

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