Soft Chocolate Chip Cookies with Brown Butter

Steps

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1. 1
   Measure 113g unsalted butter, cut into small pieces, and place in a light-coloured pan over low heat. Stir frequently as it melts, then continue heating until the butter turns brown and releases a nutty aroma, with brown milk solids settling at the bottom. When ready, pour into a bowl and scrape in all the browned bits. Let cool for about 5 minutes.
   ▶ ≈1:17
2. 2
   In a separate bowl, combine 175g flour, 0.5 tsp baking soda, and 0.25 tsp fine salt. Whisk together thoroughly to incorporate air and evenly distribute the leavening agent and salt.
   ▶ ≈3:54
3. 3
   Add 150g soft brown sugar and 50g caster sugar to the slightly cooled browned butter and stir until combined.
   ▶ ≈4:18
4. 4
   Crack 1 size L egg (at room temperature) into the mixture and gently combine. Add 1 tsp vanilla essence and stir until incorporated.
   ▶ ≈4:31
5. 5
   Pour the flour mixture into the butter-sugar mixture and fold together with a spatula until just combined and no dry flour remains. Do not overmix, as this develops gluten and toughens the cookies.
   ▶ ≈5:05
6. 6
   Roughly chop 100g chocolate coins or chocolate bar. Mix all the chocolate chips and half of the chopped chocolate into the dough until evenly distributed. Reserve the remaining chopped chocolate to press on top before baking.
   ▶ ≈5:36
7. 7
   Cover the dough and refrigerate for 15 minutes to prevent excessive spreading during baking.
   ▶ ≈5:51
8. 8
   Line a baking tray with baking paper. Even if using a dark non-stick tray, line it to prevent the bottoms from browning too quickly. Preheat oven to 175°C.
   ▶ ≈6:00
9. 9
   Scoop the dough using a large ice cream scoop and place on the prepared tray with space between each cookie. Press some of the reserved chopped chocolate on top of each dough ball.
   ▶ ≈6:27
10. 10
    Bake in the preheated 175°C oven for 7–10 minutes (adjust for your oven). Remove when the edges are golden brown but the centre still appears light and soft, as residual heat will continue cooking the cookies. Optional: sprinkle sea salt on top right after baking.
    ▶ ≈7:02