So, I’ve recently been wittering on about my birthday tea party and I would promise to stop but I won’t because I have too many recipes to share from it. When it comes to baked goods and I want inspiration or advice, I turn to Joy the Baker, she is fabulous and I love her feelings for butter. When it comes to cookies, you can’t beat chocolate chip and when looking for a recipe, I knew exactly where to go, to Joy; I chose brown butter chocolate chip cookies. I’ve never baked with brown butter, but I have been meaning to for a while. Joy gives a fantastic explanation in her recipe and I will try my best to write a clear one here too. I made these cookies with gluten free flour and they were still amazing. I imagine they’ll have a tad more chew if made with normal flour but gluten free people should definitely not feel hard done by when it comes to these babies.
Making Brown Butter:
- Place the butter in a skillet (or other heavy bottomed pan) and melt it over a medium heat. Give the pan a swirl every now and then.
- The butter will begin to foam and froth and then start to crackle.
- When the crackling stops, keep swirling the pan but keep your eye on it. Brown bits will start forming at the bottom and the butter will start to smell lovely and nutty.
- Once the brown bits have turned an amber brown (which will be 2-3 mins after the crackling stops), remove the butter from the heat.
- Pour the butter into a bowl (as quickly as possible, so as to not burn the butter), including the brown bits.
- Leave the brown butter to cool for 20 minutes, then bake with it. You can also make up batches of brown butter and keep it in the fridge to bake with on demand.
Ingredients: (makes ~ 36)
- 2 sticks / 225 g of butter
- 1 cup of light brown sugar
- 2 tsp of vanilla extract
- 1 tsp of molasses/treacle
- 0.5 cup of caster sugar
- 1 large egg
- 1 large egg yolk
- 2.25 cups of plain/gluten free flour
- 1 tsp of salt
- 1 tsp of baking soda
- 1 cup of dark chocolate chunks (chopped up chocolate)
- 0.5 cup of chopped pecans, roughly chopped is fine
- Sea salt flakes to sprinkle on top
- Brown half the butter.
- Line 2-3 baking trays with baking paper and preheat the oven to 180°C.
- Beat the remaining half of the butter with the brown sugar until the mixture is light, fluffy and smooth, this will take a few minutes.
- Add in the the vanilla and molasses, mix well.
- Add the (cooled) brown butter and caster sugar to the mixture and again, mix for a good few minutes until it becomes light and fluffy.
- Add the egg and extra yolk and beat for another minute.
- Reduce the speed of your mixer to low and beat in the flour, salt and baking powder, until well combined.
- Using a spatula, fold in the chocolate chunks and pecans.
- Scoop the mixture onto baking sheets, in 1.5-2 tsbp scoops. If you want them to be smooth cookies then roll each scoop into a ball, between your palms. If you want more rustic cookies then just dollop it onto the (lined) baking trays. Leave a couple of inches between each cookie, so it has spreading room.
- Sprinkle each cookie with a few salt flakes and then bake them for 12-5 minutes, until beautifully golden.
- Once out of the oven, let them cool down for 5 minutes at least, before moving to a cooling rack.