Brown Butter Chocolate Chip Cookes
Here is one of my recipes I am most proud of. It is for the simple but always a BIG favourite, the chocolate chip cookie. Seriously, if you don’t like a great chocolate chip cookie you may be psychotic.
This cookie has a couple of great things going for it. Firstly it uses brown butter for a great caramel flavour. Secondly I add extra salt for a bit of a salty hit. And last but not least I use coconut sugar where others might use white sugar. Coconut sugar is much healthier for you (not the reason I use it here) but more to the point in this cookie it is less sweet and not overly refined also bringing more caramel notes.
This Brown Butter Chocolate Chip Cookie always is a big hit and disappears when I present them to my neighbours!
- 2 cups flour
- 1 teaspoon espresso powder
- 1¼ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup brown clarified butter
- 1 cup sugar, preferable coconut sugar
- ⅔ cup light brown sugar (packed)
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups mix chocolate chips
- 1 cup toasted pecans finely chopped
- First step is to brown and clarify the butter. On medium heat in a pot add about 1⅓ cups butter. Stir and watch for it to brown. Scoop off any foam and strain through paper town or fine mesh. All the clarified brown butter to cool and re-solidify.
- Preheat oven to 182c convection or 190c regular. Line two large baking sheets with parchment paper or silicone mats.
- Whisk together flour, espresso powder, salt and baking soda.
- With a stand mixer fitted with the paddle attachment beat the butter on medium for a minute. Add the sugars and beat for another few minutes until well blended and smooth.
- Beat in the vanilla and add eggs one at a time beating for a minute between each addition of egg.
- Reduce mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. Fold in the chocolate chips and nuts with rubber spatula. At this stage the dough could be covered and refrigerated for upto three days or frozen. If freezing make into rounded tablespoons, this can then be baked as needed without defrosting just add another minute or so to the baking time.
- Spoon dough in rounded tablespoons onto baking sheets. Bake cookies for 10 to 12 minutes, rotating have way through baking or until edges are brown and golden in the centre; they may still be soft in the middle, and that's good. Pull sheets from the oven and allow cookies to rest for a minute then cool complete on racks.