Triple chocolate brown butter cookies with a pinch of sea salt to finish

"Sometimes you just need a really good chocolate chip cookie. I had a hankering for something rich, chewy, and topped with a sprinkle of sea salt, so I gave these a whirl and they hit the spot nicely. Brown butter and a mix of three chocolates make these an absolute game-changer.

I hope you enjoy them and they hit that sweet and salty spot for you too.

Happy Baking,

Love,

Tracie at home xxx”

• 

Ingredients

170g butter

200g light brown sugar

50g granulated sugar (1 only had caster)

1 large egg (not medium and not small- large!)

1 tsp pure vanilla extract (essence is shit) or leave out!

220g all-purpose flour (plain/ cream- same thing)

4g baking soda or 3/4 of a tsp!

4g sea salt or friendly pinch (+ extra flaky sea salt for topping)

(I love sea salt!)

200g mix of three chocolates, roughly chopped or chips (e.g., milk, semisweet, and dark) or one type or none!

Method

1. Brown the Butter: Melt the butter in a saucepan over medium heat, swirling the pan occasionally. Once it foams, smells nutty, and shows specks of golden-brown bits at the bottom (about 3-5 minutes), watch with intent as the top turns into a foam and the base it pure chaos you can't see, so immediately remove it from the heat and set aside to cool for 5 minutes. Or if you are me you lob it into the entire bowl of ingredients including the chocolate- not recommended but I was bull headed! Or don't and actually follow the recipe as follows- cool browned butter then...

2. Mix Wet Ingredients: In a large bowl, stir together the warm brown butter, brown sugar, and granulated sugar. Add the large egg and vanilla extract, whisking until smooth and fully combined.

3. Add Dry Ingredients: Fold in the flour, baking soda, and salt using a spatula just until no white streaks remain. Do not overmix.

4. Fold in Chocolate & Chill: Gently fold in the triple chocolate mix. Cover the dough and chill in the fridge for at least 1 hour (up to overnight).

(Or bake immediately like I did bull headed!)

1. Prep & Portion: Preheat your oven to 180'C (350°F) and line two baking sheets with parchment paper. Let the dough sit at room temperature for 15-20 minutes to soften slightly. Scoop into 42g portions and place them on the sheets 5 cm apart.

2. Bake & Finish: Bake for 11-13 minutes, until the edges are golden brown but the centers are still soft. Remove from the oven, immediately sprinkle with flaky sea salt, and let them cool on the baking sheet before serving.