Brown Butter Chocolate Chip Cookies

Chewy middles, crisp edges, and a long cold rest that does the real work.

• Serves 20 cookies
• Prep 25m
• Cook 12m
• Total 13h

Ingredients

• 225 g unsalted butter
• 200 g light brown sugar
• 100 g granulated sugar
• 2 large eggs, cold
• 2 tsp vanilla extract
• 280 g plain flour
• 1 tsp baking soda
• 1 1/4 tsp fine sea salt
• 300 g dark chocolate, chopped into shards
• Flaky salt, for finishing

Steps

1. Melt the butter in a light-coloured pan over medium heat and keep cooking it, swirling, for 5 to 7 minutes until it smells nutty and the milk solids are deep brown. Scrape everything into a large bowl and cool for 15 minutes.
2. Whisk in both sugars, then the eggs one at a time, then the vanilla. Whisk hard for a full minute, until glossy.
3. Fold in the flour, baking soda and salt with a spatula, stopping while a few streaks remain. Fold in the chocolate.
4. Cover the bowl and refrigerate for at least 12 hours and up to 3 days.
5. Heat the oven to 180 C / 350 F. Scoop 60 g balls onto lined sheets, leaving plenty of room between them.
6. Bake for 11 to 13 minutes, until the edges are set and the centres still look underdone.
7. Bang the sheet once on the counter, sprinkle with flaky salt, and cool on the sheet for 10 minutes before moving them.

Notes