Brown Butter Chocolate Chip Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Rich, indulgent cookies with a deep, nutty flavor from browned butter, perfect for satisfying sweet tooth cravings.
Ella x
Ingredients
- 250 gsalted butter
- 150 gbrown sugar
- 100 gwhite sugar
- 2 nulleggs
- 1½ mLvanilla extract
- 250 gflour
- 3 gbaking soda
- 6 gsalt
- 100 gbread flour
- 200 gdark chocolate chips
- 50 gchopped hazelnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2
Cream the butter and sugars in a large mixing bowl until light and fluffy.
Tip: Make sure to use room temperature butter for the best results.
- 3
Beat in the eggs one by one, followed by the vanilla extract.
Tip: Don't overmix at this stage.
- 4
In a separate bowl, whisk together the dry ingredients.
Tip: Make sure to sift the flour to remove any lumps.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Be careful not to overmix.
- 6
Stir in the chocolate chips and hazelnuts.
Tip: Don't overdo it, or the chocolate chips might break.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving 5cm of space between each cookie.
Tip: Use a cookie scoop to ensure uniform cookies.
- 8
Bake for 12-15 minutes, or until the edges are golden brown.
Tip: Keep an eye on them after 10 minutes to prevent overbaking.
- 9
Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let them cool completely before storing in an airtight container.
- 10
Store the cookies in an airtight container at room temperature for up to 5 days.
Tip: Enjoy within a few days of baking for optimal flavor and texture.
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