Recipe
Ingredients
- 300g unsalted butter
- 200g brown sugar
- 120g caster sugar
- 2 large eggs
- 1 tsp vanilla bean paste or vanilla extract
- 300g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp salt
- 440g chocolate, chopped
- Extra chocolate and flaky sea salt for finishing (optional)
- 200g Lindt dark chocolate
- 162g Cadbury Oreo chocolate
- 80g Cadbury milk chocolate
Method
- Preheat your oven to 180°C and line two baking trays with baking paper.
- Place the butter in a medium saucepan over medium heat. Once melted, continue cooking, swirling the pan occasionally, until the butter becomes golden brown and smells wonderfully nutty. This usually takes around 3–4 minutes.
- Weigh out 220g of the browned butter into a large bowl and leave it to cool for 15–20 minutes so it doesn’t scramble your eggs. If you’re impatient like me, a quick trip to the fridge helps speed things up.
- Add the brown sugar and caster sugar and mix until combined.
- Add the eggs and whisk for 1–2 minutes until the mixture lightens in colour and thickens slightly.
- Stir through the vanilla.
- Add the flour, baking powder, baking soda and salt. Mix until just combined, with only a few streaks of flour remaining.
- Fold through the chocolate.
- Roll into approximately 55g balls and place evenly spaced on your prepared trays.
- Bake for 10–12 minutes until the edges are set. If you prefer a crispier cookie, leave them in for an extra minute or two.
- While the cookies are still warm, press a few extra pieces of chocolate into the tops and finish with a sprinkle of flaky sea salt.
- Leave to cool on the tray for 10 minutes before transferring to a wire rack.
Store in an airtight container for up to three days… although I’d be surprised if they lasted that long.
A Few Things I’ve Learned Along The Way
Chocolate
Feel free to get creative and use whatever chocolate you love most.
I’ve recently made versions with Cadbury Biscoff, Old Gold Cherry Ripe and Marvellous Creations, and they’ve all been dangerously good. Lately though, I’ve been reaching for dark chocolate alongside the sweeter blocks because it adds an incredible depth of flavour.
For these cookies, I used:
- 200g Lindt dark chocolate
- 62g Cadbury Oreo chocolate
- 80g Cadbury milk chocolate
The Butter
You’ll notice there are two butter quantities in this recipe.
The first amount is larger to compensate for the moisture lost during the browning process, which is why you’ll start with 300g butter but only use 220g of browned butter in the dough.
To Scoot or Not to Scoot
If you’ve ever wondered how cafés get those perfectly round cookies, the answer is ‘scooting’.
As soon as the cookies come out of the oven, place a large round cookie cutter or glass over the top and gently swirl it around the cookie to shape it.
The Finishing Touch
Pressing extra chocolate into the cookies while they’re still warm gives them that beautiful melted, bakery-style finish.
And don’t skip the flaky sea salt. It perfectly balances the sweetness and makes all the flavours pop.
*Recipe adapted from Cloudy Kitchen, with a few fun tweaks along the way.