Brown Butter Slice and Bake Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Rich, gooey cookies with a nutty brown butter flavor, perfect for a sweet treat.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gunsalted butter(Brown to perfection)
- 150 ggranulated sugar
- 100 ggolden caster sugar
- 2large eggs
- 5 mlpure vanilla extract
- 5 gbaking soda
- 3 gsalt
- 5 gespresso powder
- 200 gdark chocolate chips
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- 2
In a medium saucepan, melt the butter over medium heat. Stir occasionally until the butter turns golden brown and has a nutty aroma.
Tip: Watch carefully to prevent burning.
- 3
Remove the brown butter from the heat and stir in the granulated sugar, golden caster sugar, and vanilla extract until well combined.
Tip: Make sure the sugar is fully dissolved.
- 4
In a large bowl, whisk together the flour, baking soda, salt, and espresso powder.
Tip: Use a whisk or a stand mixer for best results.
- 5
Add the brown butter mixture to the dry ingredients and stir until just combined.
Tip: Avoid overmixing.
- 6
Fold in the dark chocolate chips.
Tip: Use a spatula to gently combine.
- 7
Scoop the dough into balls, about 2.5cm in diameter. Place them on the prepared baking tray, leaving about 5cm of space between each cookie.
Tip: Chill the dough for at least 30 minutes if you want a crisper cookie.
- 8
Bake for 15-20 minutes or until the edges are lightly golden brown.
Tip: Keep an eye on them after 10 minutes as they can go from undercooked to overcooked quickly.
- 9
Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: Enjoy warm or store in an airtight container for up to 3 days.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.