Bakery-style brown butter chocolate chip cookies

Bakery-style brown butter chocolate chip cookies

These cookies are for those who like them thin, crisp, and super buttery. Now, I don’t like to play favorites and I enjoy all types of chocolate chip cookies, but these just might be my favorite of the lot.

And the title? It comes from the classic 80’s song from The Specials by the same name <3

INGREDIENTS:

  • 100 g all-purpose flour

  • 160 g bread flour (use all all-purpose flour if you don’t have bread)

  • 1 tsp. baking soda

  • 1/8 tsp. cornstarch (?)

  • 2 tsp. kosher salt (I like Diamond- can use a bit less if using salted butter)

  • 170 g vegan butter (113 g browned, the remaining cold)

  • 150 g superfine/granulated sugar (vegan friendly)

  • 100 g light brown sugar

  • 50 g dark brown sugar (vegan friendly)

  • 2 T oil (neutral like grapeseed)

  • 4 T plant milk or heavy cream ( I like Silk )

  • 1 T pure vanilla extract (or paste)

  • 8 oz. semisweet chocolate wafers, chips, or chunks - use more if you like

Makes about 12 large cookies

You will need:

  • One large bowl

  • Scale (if measuring by weight- you should!)

  • Sifter/ sieve

  • Cookie sheet

  • Parchment paper/ silicon mat (unless you have a non-stick cookie sheet)

  • Silicone/plastic spatula

  • Cookie scoop or 1/4 cup measure




Preheat oven to 350°

DIRECTIONS:

  1. In your large bowl, add butter, vanilla, and sugars. Cream together on medium speed until light and fluffy- about 2 minutes.

  2. Sift in flour and baking soda, then add salt. Mix again on medium/ medium-low speed just until the dough starts to form.

  3. Add water and oil and mix again until the dough is fully formed- about 30 seconds to 1 minute.

  4. Take the time to scrape down the bowl and make sure there are no dry spots- if there are just mix again with a spoon or spatula.

  5. Mix the chocolate into the dough- how much is personal preference, but I tend to add less (8 oz) because I feel there is a better cookie/chocolate ratio.

  6. Use a cookie scoop (or spoon) and scoop out the dough onto the cookie sheet.

  7. Place cookie sheet on the middle rack and bake10-14 minutes, depending on your oven and how crispy you want your cookies.

  8. Remove from oven and let rest on cookie sheet for about 5 minutes, then place cookies on a rack to cool further- about another 5-10 minutes.

  9. Enjoy!

 
 

The Line up

If you give this recipe a try, let me know in the comments down below!

xx Debbie xx