Brown butter choc chip cookies

Brown butter choc chip cookies

brown butter choc chip cookies

Your search for the chocolatiest cookie is over. Be warned though – these brown butter choc chip cookies are addictive!

  • 40 mins + cooling
  • Makes about 30
  • Easy


  • 250g butter
  • 10ml vanilla essence
  • 310ml brown sugar
  • 2 eggs
  • 375ml cake flour
  • 125ml cocoa powder
  • 3ml bicarbonate of soda
  • 200g white chocolate, chopped
  • pinch salt


  1. Preheat oven to 180°C. Heat the butter on medium-high for about 8 minutes, until golden-brown. Remove from heat. Stir in the vanilla and sugar. Cool to room temperature.
  2. Beat the eggs into the butter mixture. Stir in flour, cocoa and bicarb, until just combined. Fold in chocolate.
  3. Roughly shape the dough into 30ml balls and place 5cm apart on baking paper-lined trays. Bake for about 6 minutes, until cooked on the outside, but soft on the inside (or about 8 minutes for a crisp cookie). Cool on trays. Store in an airtight container.

Optional: Add a pretzel to the top of each cookie before baking for a salty, crunchy bite.


Magazine issue date: August, 2019