Perfectly salty-sweet, super soft and chewy in the middle, crisp and golden on the outside and generously studded with milk chocolate chunks – these are some of my favourite cookies.
These are made with browned butter and brown sugar and have a sweet caramely taste, which is balanced out with flaky sea salt.
I would advise you don’t even try the raw cookie dough, once you start on it it’s hard to stop, it’s just too delicious.
The finished baked product are equally delicious – whether warm and fresh out of the oven, or cooled and dunked into a good cup of coffee.
- 125g (4 1/2 oz) unsalted butter
- 150g (3/4 cup) soft light brown sugar
- 100g (1/2 cup) white sugar
- 2 tsp vanilla extract
- 1 egg
- 225g (1 3/4 cups) plain/ all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt, or to taste + extra for sprinkling
- 250g (8oz) milk chocolate, roughly chopped
Make approx 1 dozen cookies
- First brown the butter – cook in a heavy based saucepan on a medium heat, swirling in the pan occasionally, until the butter turns dark golden brown and smells sweet and nutty
- Beat together the butter, sugars and vanilla until smooth and creamy
- Beat in the eggs until the mixture is super smooth and fluffy
- Stir in the flour, baking soda, baking powder and salt until just combined
- Stir in the chopped chocolate until evenly distributed through the mixture
- Chill the mixture for half an hour, then form the dough into balls using a cookie scoop and leave to chill for at least another half hour.
- Preheat the oven to 190C/350F and line a baking sheet with parchment paper. Sprinkle each cookie with a generous pinch of sea salt.
- Spacing the cookies well apart, and only baking a few at a time, bake for 15-18 minutes until golden and slightly crisp round the edges, but still soft in the middle
- Cool in the pan for 10 minutes, then carefully move to a wire rack to finish cooling