May 1, 2015

Giant Browned Butter Choc Chip Cookies

I've never made cookies as big as this before!

Of course, you can make them any size you like - personally, I enjoy bite sized cookies for easy snacking.

These particular choc chip cookies are full of flavour with crunchy edges and soft middles, and chock full of chocolate chips!

Recipe adapted from: Top WIth Cinnamon via Butter Baking
140g butter
2 tsp vanilla essence
100g white sugar
140g brown sugar
1 tsp ground cinnamon
3/4 tsp bicarb soda
3/4 tsp baking powder
1 tsp salt
230g flour
1 egg
160g dark chocolate chips/chunks (add more if you desire!)

1. Start off by browning the butter.  Place the butter in a saucepan and cook over medium heat until the butter starts to froth - watch it carefully and take it off the heat when it smells nutty and brown specks appear in the pan.

2. Stir the vanilla into the butter and set aside to cool.

3. Preheat the oven to 190C (375F).

4. In a mixing bowl, combine the sugar, cinnamon, bicarb, baking powder, salt and flour.

5. Mix the browned butter into the dry ingredients.

6. Add the egg and mix until combined.

7. Stir the chocolate chips into the dough.

8. Scoop the dough into balls the size of your choosing onto a baking tray covered with baking paper.  I did some bite-sized and some the size of my palm!  Make sure you leave enough room in between the cookies as they do spread.

9. Let the dough rest in the freezer or fridge for at least 10 minutes, or up to 1 hour (depending on how desperate you are to eat them...)

10. After they've chilled, bake the cookies for about 12 minutes (for large cookies)/9 minutes (for smaller cookies) or until they're golden brown and have spread out and puffed up.

11. Let the cookies cool for a bit after they come out of the oven, then enjoy!

As I usually find with choc chip cookies, they're best when warm and the chocolate's still melty.  Delicious.

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