Ultimate Brown Butter Choc Chip Cookies

The ultimate chewy chocolate treat. These ooey-gooey delights can be made with browned butter for that extra nutty note or simply with melted butter for an absolutely classic choc chip cookie. All ingredients available from 109, naturally.

280g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cornflour
170g unsalted butter
100g granulated sugar
150g light muscovado
1 egg + 1 egg yolk
2 teaspoon vanilla essence
225g dark choc chips

Add flour, baking powder, cornflour and salt to large bowl and stir well. Set aside.

For brown butter cookies: chop the butter into small, equal chunks and add to a large, light coloured pan. Heat on medium and stir regularly for 5-8 minutes until its reached a nutty brown colour. Immediately pour into heat-proof bowl to stop it burning in the residual heat from the pan. Leave to cool for 5 minutes.
For regular cookies: melt butter in a pan or in microwave on short bursts. Leave to cool for 5 minutes.

Add both sugars to butter and stir until any large clumps are disolved.

For brown butter cookies: Whisk egg and yolk with 1 1/2 tablespoons cold water until smooth and add to cooled butter stirring quickly to make a smooth emulsion.
For regular cookies: Whisk egg and yolk until smooth and add to cooled butter stirring quickly to make a smooth emulsion.

Stir in vanilla essence.

Pour butter mixture into dry mix and stir well, until there are no streaks of dry flour but dont over mix. The mix should look smooth and oily.

Finally add in chocolate chips and fold until well distributed.

Tightly wrap dough in baking paper or equivalent and leave it to firm up in the fridge for at least 3 hours but preferably overnight.

Heat oven to 160 (gas mark 3) and line large baking sheets with baking paper.

Roll dough into approx. 50g balls, these should be taller than they are round to control spreading, like little cylinders. Each cookie will be around 10cm when cooked so leave plenty of space for spreading.

Bake for 12-13 minutes until the very edges are slightly browned. They will look very liquid-y and undercooked but trust us! Leave them on the baking sheet for 10 minutes to firm up and then transfer to a wire rack to fully cool.

Enjoy your delicious cookies! You can also freeze unbaked dough, tightly wrapped, for up to 3 months so you can always have fresh cookies on hand!