I’ve been reading about brown butter cookies for years, usually an American thing, and had never really seen the point. Melt and brown the butter then solidify it again before making biscuits? Is it really worth the effort?
OH YES. Yes it is. It is 100% WORTH THE EFFORT.
When you brown the butter, it caramelises. It gives the bikkies a wonderful crispness and butteryness and caramelness. SO GOOD. I played around with a recipe by Baker By Nature and eventually have halved the sugar and the chocolate and added oats and now I’m really happy with these. It may actually be my favourite biscuit ever. Here’s my version:
2.5 cups plain flour
1 tsp baking powder
1 tsp seasalt flakes
1/2 cup brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1.5 cups chocolate chips
1/2 cup rolled oats
- Place the butter in a small saucepan over a medium heat and cook for about 2 minutes, stirring the whole while, until the butter melts and turns a caramel colour. Remove from the heat and scrape butter (including brown bits) into a bowl, and put into the fridge until it solidifies, effectively to room temperature – approx 1.5 hours.
- Preheat your oven to 180 degrees C and line 3 biscuit trays with baking paper or silicone sheets.
- In a medium bowl whisk together flour, baking powder and salt.
- In the bowl of a stand mixer (with paddle attachment) add the chilled brown butter and both sugars and beat on medium speed for approx 2 mins or until light and fluffy. Add in vanilla and beat until smooth. Add the eggs, one at a time, beating well.
- Gently fold in the flour mixture plus rolled oats with a wooden spoon and fold in the chocolate chips.
- Roll balls approx the size of a golf ball (or larger, if you like) between clean wet hands and place them on the baking sheets. Continue until all the dough has been rolled.
- Place trays in pre-heated oven and bake for approx 13-15 mins or until golden. If you prefer soft and chewy biscuits, take them out earlier! I like them crispy. Makes approx 30 bikkies, they’ll store well in a sealed jar for about 4 weeks. (As IF!)