Brown Butter NYC Cookie Recipe
Delicious chocolatey and nutty browned butter New-York style cookies with the perfect giant chunky texture
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Servings: 8 cookies
Ingredients
Butter
- 175 g unsalted block butter
Cookie Dough
- 175 g light brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tbsp cornflour
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 100-300 g chocolate chips/chunks (I used triple chocolate)
Instructions
Browning butter
- Add the butter to a medium sized pan
- Heat the butter for a few minutes to melt down until smooth
- Once melted, keep cooking the butter in the pan for a further few minutes, for the milk solids to start to brown. You are looking for a deeper caramel colour
- Make sure to swirl the pan and stir slightly to stop anything from burning
- Once browned, pour the brown butter into a new bowl to cool fully
The cookie dough
- Add the browned butter to a mixing bowl, with the sugar, and beat together until combined
- Add the egg, and vanilla and mix again
- Add the flour, cornflour, baking powder, bicarb and salt and combine
- Add the chocolate and mix through
- Split the cookies into 8-9 balls (about 120g each) and chill for 30 minutes in the freezer or 60 minutes in the fridge
- Preheat the oven to 200ºc/180ºc fan and line two large trays with parchment paper
- Bake the cookies in the oven for 11-13 minutes
- Leave to cool for at least 30 minutes on the tray and enjoy
Notes
- These will last 5-7+ days at room temperature, or in the fridge
- These will freeze for 3+ months