Deliciously moreish biscuity treats!
These biscuits might not the prettiest looking things, but in this case I believe looks really can be deceptive!
They are mostly chewy with crispy edges, and they have a real hit from the browned butter which adds a phenomenally deep, nutty flavour.
You can vary things somewhat, too: I sometimes add a few finely crushed coffee beans to the mixture for a proper mocha vibe. In which case, use about 2 teaspoons of coffee beans and crush them on a flat surface with the flat blade of a knife. A few roughly crushed nuts in there (about 50g or so) would not go amiss, too
Recipe: browned butter & chocolate chip cookies – makes about 20
Browned butter & chocolate chip cookies
- 120g unsalted butter for browning
- 130g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt flakes
- 140g light brown sugar
- 1 medium egg
- 80g dark or milk chocolate – or a mixture – cut into rough chunks (or use chocolate chips)
(1) Brown the butter by adding the butter to a pan over a medium heat until melted. Then the heat to low and let the butter continue to cook until it foams and turns golden brown – take care not to take it too far and let it smoke. Remove from the heat immediately and leave to cool.
NB: you can strain this browned butter to remove the small darker bits of milk solids if you with or keep it in there.
(2) Add all the ingredients to a bowl and mix well with a wooden spoon.
(3) Place slightly rounded teaspoons of the mixture on the baking tray, making sure they are well apart as they spread a lot. It is best to do this in batches.
(4) Bake for 9-11 minutes or until lightly golden around the edges.
(5) Leave the biscuits on the baking tray for about 5 minutes before carefully transferring them to a cooling rack using a palette knife or fish slice. As they cook, the edges firm up and become slightly crispy, while the centres remain soft and chewy.
Browned butter & chocolate chip cookies
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