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Friday, 7 June 2013

Sea Salt Browned-butter Cookies

Other than fashion my hobbies include spending too much time on tumblr, crying over Supernatural and baking. Recently I've been baking loads of cookies and I wanted to share my latest experiment...

Who doesn't love chewy cookies? They have to be the best kind. These cookies are soft and chewy, with a lightly crisp edge and a crunch of sea salt on top. The browned butter and dark brown sugar really work well with the vanilla to give a slightly nutty flavour.

If you don't know how to brown butter, it's just the melting and cooking of butter in a saucepan until it changes to an amber colour. Admittedly, it was a bit tricky, simply because I didn't know what it would look like. After about 5 minutes the butter bubbling like crazy, I decided I'd had enough of a butter-steam facial and took it off the stove. However, when it cooled, at the bottom of the bowl there was a layer of brown butter so it didn't turn out all bad. Of course, you can just omit this step and use plain ol' butter. I'd definitely recommend googling it though!

The trick for extra chewiness is to take them out of the oven earlier. I took mine out when they still had a bit of wobble to the tops. Don't worry if they come out looking tall and cakey - as they cool they fall.

Sea Salt Browned-butter Cookies (print)


170g butter 
¾Cup dark brown sugar 
¾Cup caster sugar 
 1 egg + 1 egg yolk 
2tsp vanilla 
2¼Cup plain flour 
1tsp bicarb of soda 
1Cup chocolate chips 
Coarse sea salt


1. Preheat oven to 175°C
2. In a saucepan, cook the butter until it turns an amber colour. Remove from the heat, pour in a container and to cool until solid.
3. Cream together the browned butter and two sugars. Then beat in the egg, yolk and vanilla.
4. In a separate bowl, mix the flour and bicarb, then add to the wet ingredients. Mix until just incorporated and stir in the chocolate chips.
5. Chill the dough for at least an hour.
6. Place balls of dough onto a baking tray and sprinkle with coarse sea salt.
7. Bake for 12 minutes.

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