• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 10 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Cookie Dough
  • 227g Anchor Unsalted Butter
  • 250g All Purpose Flour
  • 4g Baking Soda
  • 4g Salt
  • 120g Dark Brown Sugar
  • 50g Granulated Sugar
  • 2 Whole Eggs
  • 6g Vanilla Extract
  • 220g Chocolate Chip


    To make crumble
  1. Prepare a bowl of ice water a side. Cook butter in a stainless steel pot, over medium heat, stirring often. When melted butter starts to boil until it foams then amber brown takes about 2-2.5mins (160°C-165°C). Off heat, place pot on ice water slowly, stir the butter and allow to cool to room temperature
  2. To prepare cookie dough
  3. Sift flour, baking soda, and salt together
  4. In a medium bowl, add brown sugar, granulated sugar and brown butter. Using hand held mixer on medium speed, beat until incorporated, about 1 min
  5. Add eggs, vanilla, increase speed to medium high and beat until lightens and begin to thicken, about 1 min
  6. Reduce speed to lowest, add dry ingredients and beat just to combine. Fold in chocolate chip with a wooden spoon. Rest dough in chiller for 30 mins. Dough look loose at first but will firms up after resting
  7. To bake
  8. Preheat oven to 180°C-190°C. Portion cookies with a 1oz ice cream scoop or portion it to 30g by hand. Form the dough into balls and place on a line baking tray, space cookie dough 3" apart. Sprinkle with sea salt
  9. Bake for 9-10 mins or until the edges are golden brown and firm but center are still soft. Allow cookies to cook on baking tray for 10 mins then transfer to a wire rack to cool completely. Enjoy!

You may also like

Leave a Reply

Your email address will not be published.