These Brown Butter Chocolate Chip Cookies are our ideal cookies, chewy in the middle, crisp on the outside, like the edges of a brownie and with a double hit of chocolate.
This recipe is inspired by Anna Jones's Brown butter double-chip cookies, which you can find in One Pot, Pan, Planet cookbook.
250 g (2 ¼ sticks) unsalted butter or vegan butter
200 g (1 cup) golden caster sugar
200 g (1 cup) light soft brown sugar
2 eggs and 2 egg yolks, or 3 tablespoons of ground flaxseed
5 g (1 teapsoon) vanilla extract
5 g (1 teapoon) coffee extract
400 g (2 ½ cups) plain or plain spelt flour
5 g (1 teaspoon) baking powder
5 g (1 teaspoon) bicarbonate of soda
50 g (½ cup) cocoa powder
200 g (1 cup) dark chocolate (70% cocoa solids), chopped into chunks
11 g (2 teaspoons) flaky sea salt
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