Browned Butter Double Chocolate Chip Cookies
These are a thick and chewy cookie with white and dark chocolate chips throughout made with browned butter to give them the enhanced caramel/nutty flavour.
Servings: 16 Cookies
Calories: 144kcal
Ingredients
- ½ Cup Butter, Browned (110g)
- ⅓ Cup Brown Sugar (75g)
- ¼ Cup Sugar (50g)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour (125g)
- 2 Tbsp. Cornflour (15g)
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅓ Cup Dark Chocolate Chips (75g)
- ⅓ Cup White Chocolate Chips (75g)
Instructions
- First brown the butter.
- Place the butter in a saucepan over a medium to high heat and melt.
- Bring the butter to the boil and stir.
- Keep stirring until the butter turns a rich golden colour. (Like honey).
- Remove from the heat and allow to cool until it is just above room temperature.
- Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- Place the brown sugar and sugar in a bowl and mix in the browned butter.
- Mix in the egg and vanilla extract.
- Stir in the flour, cornflour, baking powder and baking soda until all combined.
- Stir in the chocolate chips.
- Roll into 12-16 balls (depending on how large you want the cookies) and place on the baking tray.
- Bake for 10-12 minutes. The cookies will have spread a little bit, the middles will still be soft and the outsides will be lightly golden.
- Allow them to cool on the baking tray for 10 minutes before transferring them to a wire rack.
Notes
You can use regular chocolate chips if you prefer.
Nutrition
Serving: 1Cookie | Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 17IU | Calcium: 35mg | Iron: 1mg