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  • Writer's pictureAshleigh Fynn

Brown Butter Chocolate Chip Cookies

On valentines day this year (2021), I attempted to make chocolate chip cookies for Phil. I had done my research and was going to test out the Epicurious recipe and suggested techniques - the only technique I did not practice was reading the recipe which resulted in an absolute mess. So I went back to my old faithful recipe, Bon Appetite's 'brown butter and toffee chocolate chip cookies'.

I have used it as my base and adapted it as some of the ingredients such as all-purpose flour and Skors toffee I have not been able to find here. Although I have follow the recipe to a 't' they never spread like they are supposed to so I flatten them a little before placing them in the oven. I also like an evenly a crispy cookie so I bake these for a little longer than the original recipe suggest.


  • 227g of unsalted butter

  • 250g cake flour

  • ¾ teaspoon baking soda

  • 1 teaspoon kosher salt

  • 215g muscovado sugar

  • 73g granulated sugar

  • 2 large eggs (59g eggs) at room temperature

  • 2 teaspoons vanilla extract

  • 216g chocolate chips

  • 80g of mixed nuts chopped

  • Flaky sea salt


  1. Start by adding your butter to a small sauce pan and place on a low to medium heat. The butter will start to melt, then become frothy and turn a shade of amber (this process takes about 5-10 minutes). Take it off the heat and let it cool, during this time it will continue to darken. Once cooled add it to a bowl and pop it in the fridge for 20 minutes to an hour to solidify. Let it come back up to room temperature before it is used.

  2. In a separate bowl whisk together the flour, baking soda and salt.

  3. In an another bowl add the butter, muscovado and granulated sugar and beat until well combined.

  4. Add the eggs and the vanilla essence and beat until the mixture begins to lighten in colour and thicken in texture.

  5. At this point gently add in the flour mixture and mix until everything is just combined (over mixing will encourage gluten development which will lead to a tough cookie).

  6. Gently fold in the chocolate chips and nuts.

  7. Preheat your oven to 180 degrees celsius and prepare a baking sheet with parchment paper or a silicone mat.

  8. Using an ice-cream scoop or a tablespoon measure and portion out 9 dough balls. Gently flatten with a fork - they will spread out in the oven but I found these need a little encouragement. Lastly, top with some flaky sea salt and bake for 15 minutes.

  9. Remove from the oven and let cool on the backing sheet before transferring to a wire rack to cool completely. Store in an airtight container.

Happy baking! X

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