Brown Butter Slice and Bake Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
There's nothing quite like the aroma of brown butter cookies baking in your kitchen, and this recipe is one of my favorites because you can make the dough ahead and bake whenever you want. The nutty richness of browned butter paired with dark chocolate and just a whisper of espresso creates something truly special. I love that dark chocolate is packed with antioxidants, so you can feel a little better about indulging. What makes this recipe so practical is that it comes together in just twenty minutes of prep, and you'll have warm, bakery quality cookies ready in under an hour from start to finish. It's the perfect solution for when you want something homemade without the fuss.
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.
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