Classic chocolate chip cookies will always be one of my favourite snacks. They never disappoint. Especially when they’re warm…WITH ICE CREAM.
Anyway, here is an issue I have with myself. I bake a lot. So with everything I make, once I feel like I’ve perfected the recipe to the way I like it. I post it and never make that dessert again.
So I forgot how much I loved these. I feel as though I need to start making these everyday from now on.
Browning the butter
The first step when making these cookies is too brown some butter. If you’ve never used brown butter in cookies YOU HAVEN’T LIVED. Brown butter adds such a good flavour and smell to cookies. I pretty much use it in every cookie I make.
Browning butter is pretty easy. All you are doing is adding some butter into a pot and heating this on medium-low heat until it turns a light brown colour.
I get a lot of questions about how to know when to stop cooking the butter. So let me break down the process….
The butter will go through stages,
- First it will melt.
- Then it will start rapidly boiling.
- After a bit you will notice that the boiling slows down, and the butter start foaming and rising.
- At this point keep stirring. Once the foam starts going down, the butter will be a brown colour. That’s when it is done.
This did make it sound like a long process, I swear it only takes a few minutes!
I know this is a chocolate chip cookie recipe. But I actually recommend using a bar of chocolate in these instead of chocolate chips.
Chopping up a bar of chocolate and adding it into cookies ELEVATES them. The chocolate stays soft, even when the cookies have cooled down. Which I think makes cookies tastes so much better.
I also always use a mixture of 2 different chocolates. I usually use dark and milk but for these I used dark and white. You can use whatever kind of chocolate you like!
Nuts in cookies?
Adding nuts to chocolate chip cookies gives them a little bit of a crunch, which I love.
I used macadamia nuts here, peanuts work great too. My favourite is usually walnuts though.
Of course you can leave these out, but they are a great addition so I think you should try it. Unless if you have a nut allergy, then you should probably leave them out.
Chilling the cookie dough
These cookies are made with melted butter, so this butter needs some time to chill and set up before baking. If you bake them straight way, you will just end up with very flat cookies, and that’s not the goal here.
After I’ve made the cookie dough balls, I leave them in the fridge for 30 minutes. Leaving them to chill for 30 minutes is great. If you want to leave them for longer, you can.
These have brown butter in them. The brown butter develops more flavour over time, therefore, the longer you leave these to chill, the more flavour they will have. So you could leave them in the fridge for about 2-3 days.
However, I never do this, I’m not trying to wait over a day to eat some cookies. They still taste great if you only wait for 30 minutes.
I gave these cookies a try and let me tell you, I heard so many praises that I had to share, as the credit goes to you. The only thing I think I needed to brown the butter a little more. But these were incredible! Thank you so much for sharing 😊
I wish I could share the picture of my cookies 🍪
Ahh I’m so glad you like the recipe!!
i made these n i accidentally left them in the fridge way too long so when i shaped them into balls they wouldnt melt down like yours so i just … smashed them down BUT NEVERTHELESS they were amazing i wish i could show
What do we do if we don’t have baking soda but we have baking powder. Is there anything to substitute with.
Thanks Ash love your videos!!
The baking soda is what helps the cookies spread, you can leave it out. Just half way through baking maybe just flatten the cookies down a little to they don’t end up too thick!