Cookies & Biscuits

Chocolate Chip Cookies

You can’t go wrong with these brown butter double chocolate chip cookies!

 

Chocolate Chip Cookies

Print Recipe

Ingredients

  • 110 gram butter
  • 150 gram brown sugar
  • 75 gram caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 200 gram all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cacao powder (preferably Dutch processed cacao and unsweetened)
  • 2 teaspoons instant espresso coffee
  • 200 gram chocolate chips

Instructions

1

Put the butter in a small saucepan and brown the butter. It will bubble and splatter so be careful. Keep the pan moving or keep stirring. When it starts foaming it's almost done, stir the pan to see how brown it is. You will smell a delicious nutty butter flavour. This takes about 5 minutes.

2

Let the butter cool in the pan for about 10 minutes.

3

Weigh the butter by pouring it in a bowl on a weighing scale. Add water until you reach the 110 grams again (usually around 1 tablespoon)

4

Cover the bowl and let cool in the fridge for about 15-30 min.

5

After 15-30 min: Preheat the oven to 180 degrees Celsius

6

Beat the butter and sugars in a stand mixer until light and fluffy (about 3 minutes)

7

Add vanilla extract and egg

8

Sift flour, baking soda, coffee, cacao powder and salt in a separate bowl

9

Add this to the butter mixture, and on a low speed, mix these ingredients together until a cookie dough forms.

10

Fold in the chocolate chips

11

Let the cookie dough harden/rest in the fridge for about an hour (or longer).

12

I use a scale to weigh the cookie dough per cookie; 45-50 gram per cookie.

13

Roll them into little balls and place them on a baking sheet lined with baking paper. About 6 per baking sheet.

14

Bake the cookies for 11 to 12 minutes in the preheated oven.

15

Leave the cookies to cool a bit on the baking sheet before transferring them to a wired rack to cook completely... if you can wait that long.

Notes

The cacao powder and instant espresso coffee are optional. I added them to give the cookies a more intense chocolate flavour. This recipe makes about 16 cookies (50 gram cookie dough per cookie)