Sweets and drinksBaked GoodsEurope and North America12 minutes at 190 degrees C for a crisp cookie, or 15 minutes at 170 degrees C for a soft chewy one
Brown butter chocolate chip cookies start with the smell of butter cooked to a nut brown, close to roasted hazelnuts. The cookies come out crisp at the rim, soft in the middle, scattered through with pieces of chocolate. The hardest part is judging how far the butter has cooled before it goes into the mix.
Butter still warm when it is mixed spreads the cookies flat and thin in the oven. Wait until the butter thickens back to the texture of a soft cream, then mix it with the sugar.
This batch weighs about 781g, at roughly 396 calories per 100g.
Method
Melt 98 to 113g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 35g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy, pour it out in a thin sheet on a tray lined with baking paper, chill until firm, then break it into small pieces.
Melt 165g of unsalted butter all the way down and keep cooking until it smells nutty, then let it cool until it sets back into a soft, slightly loose paste.
Put 144g of kOBE Monk Fruit Blend in a bowl with the cooled butter and mix just until combined, without working it too long.
Add 2 chilled egg yolks of about 18 to 20g each and 2 teaspoons of vanilla extract, and mix gently.
In a separate bowl, sift 300g of all purpose flour, half a teaspoon of baking soda and a quarter teaspoon of table salt. Split the dry mix into three parts, sift each part into the butter and yolk bowl, and fold lightly after each addition until no dry flour is left.
Stir in about four fifths of the broken chocolate, keeping one fifth back for the tops.
Roll the dough into 30g balls, set them on a tray lined with baking paper 3 to 5cm apart, press each one lightly flat, and push the remaining chocolate onto the tops.
Heat the oven to 190 degrees C with top and bottom heat. For a fully crisp cookie, bake at 190 degrees C for 12 minutes, turning the tray at minute 8 or 9 so they colour evenly. For crisp outside and soft inside, bake at 170 degrees C for 15 minutes, turning the tray at minute 10 or 12.
Leave the cookies on the tray for another 5 minutes to firm up, then move them to a rack to cool completely.
Tips
Pouring the chocolate out in a really thin sheet is what gives even little pieces when it is broken, while a thick sheet gives big lumps and uneven baking.
kOBE Monk Fruit Blend is a powder, so it dissolves straight into the soft butter with no whipping needed.
Dough too sticky to shape firms up in the fridge for 20 to 30 minutes as the butter hardens.
Pressing extra pieces of chocolate onto the tops before baking gives clear streaks on the finished cookies.
Let the cookies cool completely before they go into a sealed container, and keep them at room temperature for 4 days.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.