Soft chewy mounds of browned butter and cinnamon cookie dotted with dark chocolate chips. Just the right amount of sweet, chewy and crispy!
Recipe for Brown Butter Cinnamon Chocolate Chip Cookies by Anisa Sabet for The Macadames.
I made these gorgeous little cookies for my recent Hidden Feast event for my guests. Hidden Feast is a series of charity curated dinner parties that I have launched in my local (Canberra) region. You can read about (and see all the lovely photos) of the most recent one here. I am lucky to have been able to bring together passionate partners and guests to enjoy a unique dining experience. Each Hidden Feast is held in a secret location, the specifics of which will be advised to guests on the day of the event. Each feast has a beautifully curated menu and theme based on the season and setting.
100% of the proceeds from each event will be donated to the NICU foundation. This charity holds a special place in my heart, having had my daughter have an extended stay in NICU when she was born 11 weeks premature.
I made these cookies for guests to munch on the bus trip home after the feast. I had such fun working on little touches that made our guests feel special.
The recipe for these cookies is adapted from Sally’s Baking Addiction but I swapped out the pretzels and m&m’s for dark chocolate and added cinnamon for a lovely spicy touch. They are so soft, chewy in the middle, slightly crispy on the outside and the browned butter gives a lovely deep and nutty flavour that I know you’re going to love.
The method is pretty easy but there are a few steps you need to follow carefully, the main one being CHILLING. After browning the butter, it is mandatory you chill the butter for a few hours to solidify it a bit before beating. If you chill it overnight, bring it to room temperature first. Then after making your cookie dough, be sure to chill it for 3 hours before baking. This helps the cookie dough spread evenly and remain perfectly fluffy while baking. If you chill the dough overnight, remove from the fridge 30-40 minutes before making them into balls and baking.
The last key step is undertaking the cookies (a mere 8-9 minutes). This helps to ensure the cookies are soft and chewy. They will look really gooey and underdone when pulling them out of the oven, but let them cook on the tray for 5 minutes before moving them to a wire rack to cool. Be sure to eat one while nice, warm and gooey. Heaven!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Small saucepan
- Airtight dish (tupperware container works well)
- Stand mixer
- Large bowl
- Baking tray, lined with baking paper
Ingredients (makes 24):
- 3/4 cup unsalted butter
- 3/4 cup (150g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 and 3/4 cups plain flour
- 2 teaspoons cornflour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
1. To make the brown butter: in a small pan, on a medium heat, melt the butter slowly, ensuring you watch it and as soon as it turns a golden colour, take it off the heat. It’s easy to burn the butter so keep eyeballing it. Pour into a airtight dish and pop into the fridge to harden for 3 hours. If you chill it overnight, bring it to room temperature before the next step.
2. To make the cookie dough: in a stand mixer, with the paddle attachment, beat the cooled (but not solid) butter until creamy (about 1 minute). Add the sugars and beat until pale and thick. Add the egg and vanilla extract and beat until well combined. In the large bowl, toss together the dry ingredients (except the chocolate chips). Slowly pour the dry ingredients into the wet ingredients and beat until smooth. Add the chocolate chips and stir through using the stand mixer on a low speed for a few seconds. Cover the bowl with glad wrap and pop into the fridge to chill for a minimum of 3 hours. If you chill the dough overnight, remove from the fridge 30-40 minutes before making them into balls and baking.
3. Preheat the oven to 180°C. Use a spoon to scoop out approximately a table spoon of dough, roll into a ball and place on the prepared baking sheet. You should get around 24 cookies. Pop into the oven for 8-9 minutes. They will look really soft and underdone, but let them cook on the tray for 5 minutes before moving them to a wire rack to cool. Eat one while nice, warm and gooey. Heaven!
Storage: in an airtight container at room temperature for up to a week.
Like this recipe? Yum it on Yummly.
For another similar recipes, try my banana, nutmeg and dark chocolate oatmeal cookies.
Anisa – The Macadames. xx