Bakery Style Brown Butter Chocolate Chip Cookies

75 mins
Serves 5
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Directions

  1. 1Melt butter in a pan on medium heat, whisking until bubbles form and butter browns. Transfer to a bowl to cool.
  2. 2Melt butter in a pan on medium heat, whisking until bubbles form and butter browns. Transfer to a bowl to cool.
  3. 3Melt butter in a pan on medium heat, whisking until bubbles form and butter browns. Transfer to a bowl to cool.
  4. 4Add sugars to the browned butter and whisk.
  5. 5Add sugars to the browned butter and whisk.
  6. 6Add sugars to the browned butter and whisk.
  7. 7Add egg and vanilla, and whisk.
  8. 8Add egg and vanilla, and whisk.
  9. 9Add egg and vanilla, and whisk.
  10. 10Add sifted dry ingredients (flour, salt, coffee, cornflour, baking soda, and baking powder) and fold gently until some flour remains.
  11. 11Add sifted dry ingredients (flour, salt, coffee, cornflour, baking soda, and baking powder) and fold gently until some flour remains.
  12. 12Add sifted dry ingredients (flour, salt, coffee, cornflour, baking soda, and baking powder) and fold gently until some flour remains.
  13. 13Add chocolate chunks and fold until no flour streaks remain; do not overmix.
  14. 14Add chocolate chunks and fold until no flour streaks remain; do not overmix.
  15. 15Add chocolate chunks and fold until no flour streaks remain; do not overmix.
  16. 16Scoop out 75-80g cookie dough balls and chill for 1 hour.
  17. 17Scoop out 75-80g cookie dough balls and chill for 1 hour.
  18. 18Scoop out 75-80g cookie dough balls and chill for 1 hour.
  19. 19Place chilled dough balls 2 inches apart on a lined baking tray and bake in a preheated oven at 180°C for 11-15 minutes, or until the sides are firm and the center is soft.
  20. 20Place chilled dough balls 2 inches apart on a lined baking tray and bake in a preheated oven at 180°C for 11-15 minutes, or until the sides are firm and the center is soft.
  21. 21Place chilled dough balls 2 inches apart on a lined baking tray and bake in a preheated oven at 180°C for 11-15 minutes, or until the sides are firm and the center is soft.
  22. 22Use a round bowl to reshape cookies into perfect circles after baking. Let them set on the tray for at least 15 minutes before enjoying warm.
  23. 23Use a round bowl to reshape cookies into perfect circles after baking. Let them set on the tray for at least 15 minutes before enjoying warm.
  24. 24Use a round bowl to reshape cookies into perfect circles after baking. Let them set on the tray for at least 15 minutes before enjoying warm.

Ingredients

  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup soft brown sugar
  • 0.5 cup soft brown sugar
  • 0.5 cup soft brown sugar
  • 0.625 cup white caster sugar
  • 0.625 cup white caster sugar
  • 0.625 cup white caster sugar
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1.875 cup flour
  • 1.875 cup flour
  • 1.875 cup flour
  • 0.5 tsp instant coffee powder
  • 0.5 tsp instant coffee powder
  • 0.5 tsp instant coffee powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 1 tsp cornflour
  • 1 tsp cornflour
  • 1 tsp cornflour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 175 g semi sweet chocolate chunks
  • 175 g semi sweet chocolate chunks
  • 175 g semi sweet chocolate chunks

Equipment

knifepanwooden bowlwhiskspatulacookie scoopbaking trayround bowl