Sometimes all you need is a cookie! Kids understand this concept better than anyone and they know about cookies. If it weren’t for cookies, there’d be no cookies & cream ice at Häagen Dazs. Big problem. Where else would one go when life called for a glass of cold milk and cookies? The Oreo team have nailed it with their marketing. It goes something like this.
‘First you twist it, then you lick it, then you dunk it’. And so the inseparable duo continues to thrive. Wether you’re an actual 5 year old kid or a 5 year old trapped in a 40’s something body, these brown butter chocolate chunk cookies are built to dipped, dunked or munched with a glass of cold milk or a frothy cappuccino. Brown butter, (already sounding like I’m going to love it), treacly muscovado sugar and p.l.e.n.t.y of dark chocolate chunks. The foundations are set for a mouthful of buttery yummoliciousness (yes, that’s a word in Cookieland and yes again, Cookieland is a place – shiny, happy people live there!) Rack ’em, stack ’em or line ’em up. Alrighty then, enough nonsense, let’s bake!
I’m almost sure I’m not alone here, but despite the endless cook books I continue to accumulate, there are only a handful of favourite biscuit and cookie recipes that I always seem to fall back on. The recipe for these brown butter chocolate chip cookies is one of them. When I want something intensely chocolatey though, I head straight for these salted chocolate crinkle cookies. Last week I happened to spot Teresa’s chocolate filled cookies on her site, Cupcakes and Couscous. Chocolate inside and out! What’s not to love?
There are cookies to pick and choose from on her blog that’ll keep your biscuit tins chockfull of teatime treats. They’re next on my list to make. Before I go, I also wanted to share this cookie-link-love with you. How I landed on this beautiful site I can’t recall, but I’m so grateful I did. Louise from Cygnet kitchen shares her recipe for pecan maple cookies. It’s genius. I’ve made them twice already! They’re buttery and nutty with maple syrup and a caramel-sugar crunch. Sounding good? Absolutely. It has since joined the ranks of bankable cookie recipes.
Brown butter chocolate chip cookies
- 100g butter
- 50g castor sugar
- 70g muscovado sugar
- 1 teaspoon vanilla
- 1 egg
- 170g all purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 160g dark chocolate, roughly chopped
- Preheat the oven to 180ºC.
- Place the butter in a small saucepan and heat until it starts to splutter. Simmer over a low heat for several minutes until the solids separate from the liquid. It will start to smell nutty and take on a golden colour. Set aside to cool completely.
- Whisk the cooled butter, castor sugar, muscovado sugar and vanilla together until well combined.
- Add the egg and beat once more.
- Sift in the flour, baking powder and salt.
- Mix in 1/2 the chocolate chunks. Roll into balls and place on a greased baking sheet.
- Press the remaining chocolate chunks firmly into the cookie dough,
- Bake for 12-15 minutes for a softer centred cookie or 18-20 minutes if you prefer a more biscuit-like crispy crunch.
- Cool a wire rack before storing in an airtight container.