Browned butter chocolate chip cookies

DANS LE MEAL | Cookies Chocolat

Playing: Joy Crookes ‘Don’t let me down’

In my opinion the best cookies
and the easiest to make.


Makes about 15


  • 170 gr unsalted butter
  • 100 gr muscavado sugar
  • 80 gr granulated sugar
  • 230 gr all-purpose flour
  • 1 teaspoon vanilla extract
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 egg
  • 200 gr dark chocolate
  • Sea salt


  1. Cut the butter into cubes and mel it in a saucepan over medium heat. Once melted, keep heating  until it turns golden brown and you can feel that nutty aroma. Let it cool.
  2. Sift the sugars together into a bowl.
  3. Pour the cooled brown butter into the bowl, along with the vanilla extract and the egg. Combine together using a whisk.
  4. Add the dry ingredients and stir again, this time using a wooden spoon.
  5. Add the chocolate cut into chunks and fold everything together.
  6. Once the dough is ready, let it rest in the fridge for at least an hour.
  7. Preheat the oven to 170°C.
  8. Using an ice cream scoop or a spoon, make the dough balls.
  9. Line them on a baking sheet with parchment paper. Make sure to leave a bit of space between them, at least 5 cm.
  10. Bake for 12 minutes. Sprinkle with sea salt while they are baking.
  11. When they are done, leave them for 2 minutes on a baking tray and then transfert hem to a cooling rack.
DANS LE MEAL | Cookies Chocolat

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