Brown Butter Choc Chip Cookies
Is there anything more comforting than chocolate chip cookies? With the rush of the festive season nearing, take some time to relax and unwind whilst baking these beauties. Store the cookies in one of our Glass and Bamboo jars, and top with a decorative ribbon for the perfect Christmas gift.
- 225g butter
- 2 1/4 C flour
- 1 TSP baking soda
- 1/2 TSP salt
- 1 1/4 C dark brown sugar
- 1/2 C brown sugar
- 1 egg plus 1 egg yolk
- 1 TSP vanilla paste
- 1 TBSP sour cream
- 1 1/2 C chocolate chips
Place the butter in a saucepan and heat over a medium heat. Cook until the butter foams and then goes brown. You will need to keep whisking once the butter starts foaming. When the butter is brown and smells nutty, remove from the heat and pour into a separate bowl so that it does not keep cooking. Let it cool for 15 mins.
In another bowl place the sugars, vanilla paste, eggs and sour cream. Add the cooled butter and beat until well combined.
In another bowl mix together the flour, baking soda and salt. Slowly add this to the butter mixture and keep beating to combine. Once combined, mix through the chocolate chips.
Refrigerate the mixture for at least 3 hours.
Preheat the oven to 170 degrees celsius, bake.
Roll balls into golf ball size and place on the lined baking tray. Do not press down, these will flatten out in the oven.
Bake for about 10 mins, when you pull them out the centres should still be soft. Allow to cool on the tray and transfer to the cooling rack when they can hold their shape. Enjoy!