The Ultimate Chewy Double Choco Cookies with Brown Butter

Who doesn’t love a cookie? If you’re not already a fan, these Decadent Double Chocolate Brown Butter Cookies will surely convert you—especially if you’re a chocolate lover! Rich, fudgy, and filled with dark chocolate chunks, these chewy cookies are the ultimate sweet treat that can make everything better. The browned butter adds irresistible nutty, caramel-like notes that take the flavour to the next level. And, in true British form, I love enjoying mine with a good cuppa. Whether you’re after indulgence or the perfect pairing with tea, these gourmet cookies are sure to hit the spot

Ingredients List

• 162g Plain Flour
• 25g Cocoa Powder
• 112g Butter (Melted, browned)
• 105g Caster sugar
• 106g Dark brown sugar (soft)
• ½ tsp of bicarbonate soda
• 1 egg
• 1 tsp Vanilla paste
• 1 tsp Coffee extract
• 45g of 80% Dark chocolate, Chopped
• 40g of 70% Dark Chocolate, Chopped
• 1 tsp of fine sea salt
• Flakey sea salt, for garnish (optional)

Method:

1. In a saucepan brown the butter over medium-low heat, until a caramel golden colour. *Do this slowly to avoid burning the butter, adjust the heat if necessary. Remove from the heat and allow to cool.

2. Add dark brown sugar and caster sugar in a mixing bowl. Mix until incorporated.
*This is important so that there are no clusters of sugar in the cookie dough.

3.In a separate bowl combine the plain flour & cocoa powder, bicarbonate of soda and sea salt mix well & set aside.

4.In the mixing with the sugars. Add the coffee extract, vanilla paste, egg and cooled brown butter to the mixing bowl, and whisk all the ingredients until combined.

5.Sift the flour mixture into the wet ingredients bowl and fold in until a soft dough is formed, add the chopped chocolate and incorporate.

6.Using a medium ice cream scoop (5cm diameter). Place the cookie dough balls on a lined baking paper tray. Chill overnight to help the flavours develop. * I like to chill overnight, however, if you need the cookies on the same day chill for at least four hours.

7.(Next day) Preheat the oven to 150°C. Place cookie dough on a lined baking tray (with baking paper) two inches from the edges of the baking tray and other cookies. Bake for 20 minutes. *If you bake the cookies for longer they will be crispy.

8. Once cookies have baked for 20mins, remove from the oven and leave to cool for 30-40 minutes. Whilst hot garnish the cookies with flakey sea salt.
(The salt is optional, however the salt flakes complement the chocolate well)