Salted Brown Butter Choc-chip Cookies

Autumn is awesome! It has been getting cooler and cooler the last couple of weeks. The one maple tree in my street has been dropping red and orange leaves for me to crunch through on my walk to work. I am loving the cooler days and chilly nights, its the perfect time to enjoy some hot chocolate with some yummy cookies.

Before I started blogging I had a bit of a bad habit of repeating the same recipe over and over again. I'd become obsessed with a particular treat and bake it time and time again until we got tired of eating it. I still haven't been able to face another red velvet cupcake and its been at least 2 years.

These choc-chip cookies were one of those recipes I made many times in a row, but the cool change in weather and a couple of tweaks to the recipe have made me fall in love with them all over again. I think its hard to find a bad choc-chip cookie so its nice to have something a little different, the dark brown sugar and browned butter add extra caramel and nutty flavours to these cookies that make them really special. Want to take it a step further? How about a little sprinkle of salt flakes for that salty sweet taste that works so well.

For the Cookies (for the uninterrupted recipe scroll to the end of the post)
250 grams unsalted butter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup white sugar
1 cup dark brown sugar
1 egg plus 1 egg yolk
2 tablespoon milk
1 teaspoon vanilla extract
1 cup dark choc chips
1 cup roughly chopped dark eating chocolate (pick your favorite)
Rock salt flakes

To make the Cookies- preheat oven to 190 degrees c. and line 2 trays with baking paper.

Melt the butter in a small pan.

With the heat on medium allow the butter to simmer until a golden brown colour skimming any foam off the top as you go, this takes about 10 minutes. Allow to cool.

Add the butter, sugars and cream together.

Add in the egg yolk and milk and mix until well combined.

Gradually add the sifted flour, salt and baking soda, mixing until all the flour is incorporated.

Lastly stir through the chocolate chips and pieces.

Cover the bowl with cling wrap and chill the dough in the fridge for half and hour.

After the dough is chilled scoop heaped tablespoons and roll into balls.

Place the balls of dough onto the cookie sheets about 5cm apart.

Flatten the dough down slightly.

This next part is optional, sprinkle the unbaked cookies with a tiny bit of salt flakes. (I did half with salt and half without.)

Bake the cookies for about 15 minutes until golden brown. Allow the cookies to cool on trays.

If you can wait that long! Enjoy.

Brown Butter Salted Choc Chip Cookies
250 grams unsalted butter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup white sugar
1 cup dark brown sugar
1 egg plus 1 egg yolk
2 tablespoon milk
1 teaspoon vanilla extract
1 cup dark choc chips
1 cup roughly chopped dark eating chocolate (pick your favorite)
Rock salt flakes

• Preheat oven to 190 degrees c. and line 2 trays with baking paper.
• Melt the butter in a small pan. 
• With the heat on medium allow the butter to simmer until a golden brown colour skimming any foam off the top as you go, this takes about 10 minutes. Allow to cool.
• Add the butter, sugars and cream together.
• Add in the egg yolk and milk and mix until well combined.
• Gradually add the sifted flour, salt and baking soda, mixing until all the flour is incorporated.
• Lastly stir through the chocolate chips and pieces.
• Cover the bowl with cling wrap and chill the dough in the fridge for half and hour.
• After the dough is chilled scoop heaped tablespoons and roll into balls.
• Place the balls of dough onto the cookie sheets about 5cm apart. 
• Flatten the dough down slightly. 
• This next part is optional, sprinkle the unbaked cookies with a tiny bit of salt flakes. (I did half with salt and half without.)
• Bake the cookies for about 15 minutes until golden brown. 
• Allow the cookies to cool on trays.