I made these cookies for studiOH!‘s summer workshop series and they went down a treat! A few people asked for the recipe so I thought I would share it here. I have to say, these are some of the yummiest choc chip cookies I’ve tasted. The combination of brown butter, sea salt and chocolate is as good as it sounds and the cookies have a lovely chewy texture. The recipe is a little bit trickier than your average cookie recipe, but it’s well worth the extra effort when you take that first delicious bite!
This recipe is from Ambitious Kitchen, with a few minor adjustments…
- 2 1/4 cups plain flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon of sea salt, plus more for sprinkling
- 225g unsalted butter
- 1 1/2 cups packed dark brown sugar
- 1/4 cup raw sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon plain greek yoghurt
- 3/4 cup dark chocolate chips
- 3/4 cup milk chocolate chips
- Preheat the oven to 180 degrees Celsius.
- Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla and yoghurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
- Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager.
- Cover an oven tray with baking paper. Once dough is chilled measure 1/4 cup of the dough into a ball. If your dough is quite firm use a spoon to scoop it out. It doesn’t have to be perfectly rolled. Place dough balls on a tray, 5cm apart and sprinkle each dough ball with a little bit of sea salt.
- Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the tray and sprinkle with a little extra sea salt if desired. Remove the cooled cookies from the tray after a few minutes and transfer to a wire rack to cool completely.
Have yourself a warm cookie straight from the oven – you’ve earned it!