Brown-Butter & Choc-Chip Cookies

These Brown-Butter Cookies are a crowd pleaser. The recipe yields enough dough for 22 - 24 cookies depending on your scoop for the dough. I weigh the cookie dough to 40 - 42g per ball. Some may prefer large cookies, but you will need to test the baking time depending on the size of your cookies. I always stay close to the oven as they can quickly turn from under-done, to ready, to overdone. In fact, I find to get the perfect texture (by my cookie standards), I bake at 170C for 7 mins on no fan, then 3 minutes on low fan assist. Baking on full fan for even the first 7 minutes will give you dryer, higher risen cookies. The brown-butter flavor, chewy texture, and chocolate bites are the perfect combo. You will not be able to stop at one.

Side Notes
Cost of non-staples: $12
Serves: 18-20 Cookies

Ingredients
1 cup (225 g) unsalted butter
3/4 cup dark brown sugar
1/2 cup caster sugar
2 tsp vanilla paste
1 tsp espresso powder
2 large eggs
2 cups plain flour
1 tsp baking soda
3/4 tsp kosher salt
200g chocolate, high quality such as lindt (dark, milk or other favourites)
flaky sea salt

My Pantry Staples
butter
dark brown sugar
caster sugar
vanilla paste
espresso powder (capsules)
eggs
plain flour
baking soda
kosher salt
flaky sea salt

The Method

1. Brown the butter over low-med heat in a saucepan. Stir gently to prevent milk solids browning (or burning) too quickly to the bottom of the saucepan. Stirring gently and consistently ensures an even browning. Once the butter has a nutty flavour (5-7 minutes), remove from heat and allow to cool.

2. In a medium bowl, combine the flour, baking soda and salt. Stir to combine.

3. Once the butter is no longer hot, cream with the sugars, vanilla and espresso powder in a stand mixer with the paddle attachment until light and fluffy. Beat in the eggs, one at a time, until fully combined and fluffy again.

4. Add in half the flour mixture gently and mix on low until just combined. Repeat with the remaining flour.

5. Chop the chocolate with a sharp chefs or serrated knife to create a combination of chunks and shards. Gently add to the cookie dough mix in the stand mixer. Mix or pulse on low for 5-10 seconds until just combined.

6. At this point I put the dough into the fridge for an hour or so before scooping into dough balls with an ice-icream scoop. The time in the fridge allows the cookie dough to hydrate, rest and become more workable. This step is not essential as you can skip straight to scooping.

7. Rest in the fridge for 2 hours or overnight. You can then set some aside and freeze for baking another day.

8. Heat the oven to 175°C and pull the dough balls out of the fridge and allow to rest for 5-10 minutes. Top with a springle of Malden salt. Bake for 12 minutes either no-fan or fan-forced but adjust based on your oven.
   I bake mine on no-fan for 9 minutes, then 3 minutes on low-fan.

9. Allow to cool slightly on the baking sheet for 3 minutes before moving to a cooling rack.

10. Serve at room temp or from the fridge (for a chewy texture).