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Chocolate Chip Cookies with Brown Butter

A gourmet twist on the classic cookie, featuring deep toffee notes from toasted butter, creamy milk chocolate, and a decadent, fudgy centre.
Print Recipe
Prep Time 45 minutes
Cook Time 12 minutes
30 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, British
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g Unsalted Butter High-quality European style preferred for browning.
  • 200 g Gluten-Free Plain Flour Ensure it is a "1-to-1" blend with xanthan gum.
  • 1 tbsp Bicarbonate of Soda Provides lift and helps with browning.
  • ½ tbsp Fine Sea Salt To balance the richness of the butter.
  • 150 g Soft Light Brown Sugar Creates the chewy, fudgy texture.
  • 50 g Caster Sugar Helps achieve the shatter-crisp edges.
  • 1 large Egg Should be at room temperature.
  • 1 tbsp Vanilla Extract Or vanilla bean paste for deeper flavour.
  • 1 tbsp Whole Milk To replace moisture lost during butter browning.
  • 150 g Milk Chocolate Chunks Chopped from a bar for better melting pools.
  • 1 pinch Flaky Sea Salt For sprinkling on top after baking.

Equipment

  • 1 Small Saucepan Use a light-coloured pan to monitor the butter's colour change.
  • 1 Heatproof Bowl To immediately transfer and cool the browned butter.
  • 1 Whisk For emulsifying the butter and sugars.
  • 1 Baking Sheet Large enough to allow for cookie spread.
  • 1 Baking Parchment To prevent sticking and ensure easy removal.
  • 1 Kitchen Scale Essential for accurate UK gram measurements.

Method
 

  1. "Brown the Butter: Melt the butter in a small saucepan over medium heat. Whisk constantly as it foams. Once you see golden-brown specks and smell a nutty aroma, remove from heat and pour into a bowl.",Unsalted Butter
  2. Restore Moisture: Immediately stir the milk into the hot browned butter. This replaces the water evaporated during the browning process. Let cool for 10–15 minutes.,Whole Milk
  3. "Cream the Base: Whisk the cooled brown butter with the brown and caster sugars until fully combined. Add the egg and vanilla extract, whisking until the mixture is glossy and smooth.","Brown Sugar, Caster Sugar, Egg, Vanilla"
  4. "Fold Dry Ingredients: Sift in the gluten-free flour, bicarbonate of soda, and fine salt. Fold gently until no streaks of flour remain, then fold in the chocolate chunks.","GF Flour, Bicarb, Fine Salt, Milk Chocolate"
  5. The Hydration Rest: Cover the dough and chill in the fridge for at least 30 minutes. This is crucial for gluten-free flour to hydrate and prevents a gritty texture.,—
  6. "Bake: Preheat oven to 180°C (160°C Fan). Scoop 50g balls onto a lined tray. Bake for 10–12 minutes until the edges are ""shatter-crisp"" but the centres are still soft.",Flaky Sea Salt

Notes

🍽 Serving & Presentation

Best served warm. Microwave for 10 seconds if eating later to restore the fudgy centre. Pairs perfectly with cold milk or espresso.