go-to chocolate chip cookies with extra-browned butter
baked at any opportunity
adapted from Claire Saffitz Dessert Person
ingredients
113g butter, halved
1 tbsp milk
1 tbsp milk powder
75g caster sugar
75g brown sugar
1 egg
1 tsp vanilla paste
130g plain flour
1 tsp baking soda
145g mix-ins (see flavours, below)
method
in a small saucepan, add half the butter (63g) and the milk powder (1 tbsp), and cook over medium heat until butter is browned
remove from the heat, transfer to a bowl and add in the milk (1 tbsp) and remaining butter (62g) and let sit for a few minutes
add the caster sugar (75g) and brown sugar (75g) and mix to combine
add the egg (1) and vanilla (1 tsp) and mix to combine
add the flour (130g), baking soda (1 tsp) and mix-ins (145g) and mix until just combined
cover and refrigerate at least 1 hour, up to overnight
preheat oven to 180°C
divide into ~50g balls (for large cookies as pictured) and bake for about 16-18 minutes
optional: at the 10 minute mark, take the cookies out and quickly bang the tray on the floor / countertop. this flattens them and gives them a beautiful crunchy outside and rippled look
variations
classic chocolate: about 70g each milk and 70% dark chocolate, chopped
matcha & white chocolate: 145g white chocolate, chopped (or half white chocolate and half macadamias) and sift in 1-2tsp of matcha powder to the flour mixture before mixing
speculaas-spiced: add 1 tsp each of ground ginger, cinnamon and cardamom, and a dash of ground nutmeg to the flour mixture. roll in caster sugar before baking
double chocolate: about 70g each milk and 70% dark chocolate, chopped, and 1 tablespoon of cocoa powder, sifted into the flour. may need to add 1 tablespoon more milk to compensate
blueberry-filled: cook frozen blueberries into a blueberry compote with a little bit of sugar. spoon onto baking sheet, and freeze. form the plain cookie dough around the frozen blueberry centres, roll in caster sugar, and bake
espresso & dark chocolate: add 1-2 tsp (to taste) of instant coffee powder to the browned butter mixture while still hot, and stir to dissolve. continue as written, adding ~145g 70% dark chocolate and baking
gochujang caramel: make the gochujang caramel as directed here, and gently swirl through before chilling and dividing into balls
to be continued