Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies
By The Cooking World, Editorial Staff
August 5, 2022

Our Favorite Brown Butter Chocolate Chip Cookies

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.

15 minutes
11 minutes
20 large cookies


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 teaspoon) vanilla extract
5 g (1 teaspoon) 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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  1. Put the butter into a small saucepan and melt it over medium heat. When it begins to foam, turn the heat down a bit and let it continue to foam for about 5 minutes until it turns golden brown and smells like caramel. If you are using vegan butter, it may not brown like dairy butter. If it just melts, that's okay. Be careful not to take it too far otherwise the butter will burn. Take off the heat and allow to cool for a few minutes.
  2. Preheat the oven to 180°C (350 ºF) and line 2 large baking trays with baking paper. If you are using flaxseed instead of eggs, mix it with 90 g (6 tablespoons) of cold water and leave to sit.
  3. Add the cooled brown butter and both sugars to a stand mixer or add to a mixing bowl and use an electric hand whisk to whip the butter for about a minute until light and fluffy. Now add the eggs and egg yolks one at a time, mixing after each one until you have a smooth batter. If you are using flaxseed add it bit by bit, mixing between each addition. Add the vanilla and coffee extract.
  4. In another bowl whisk the flour, baking powder, bicarbonate of soda and cocoa powder, to get rid of any lumps. Mix into the butter, then stir through the chocolate chunks with a wooden spoon, making sure they are evenly distributed.
  5. Scoop heaped tablespoons of the dough onto the lined baking trays, making sure they have space to spread. We'd suggest a maximum of 8 on a standard baking tray.
  6. Bake for 11 minutes (for dough at room temperature), 15 minutes (for dough from the fridge) and 18-20 minutes (for dough from the freezer). Then remove from the oven and sprinkle each with a little flaky sea salt.
  7. To freeze any leftover dough, roll into golf-ball-sized balls, wrap in baking paper and freeze.
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