Brown butter, dark chocolate chunks, salted pretzels, and gooey marshmallows. This might just be the ultimate chocolate chip cookie recipe.
Done in 30 minutes
Serves 4
225gunsalted butter
250gplain flour
1 tspbaking soda
1/2 tspsalt
210gdark brown sugar
70ggranulated sugar
2eggs
1 tspvanilla extract
200gdark chocolate, roughly chopped
25gmini marshmallows
75gsalted pretzels
I'm a sucker for a chocolate chip cookie. These ones have been upgraded with brown butter, salted pretzels, and mini marshmallows - and they're incredible.Â
Start by browning your butter. Add the butter to a pan over medium/high heat, and allow to melt fully. Once it starts to bubble, you'll see dark brown solids start to form. Keep the pan moving constantly, and once it smells nutty and fragrant pour into a bowl to cool for 10 mins.
Mix the flour, baking soda, and salt in a bowl, set aside.
In a separate bowl, add both sugars to the cooled brown butter, and beat for 1 minute before adding the eggs and vanilla. Beat until creamed and light, then add the dry ingredients and fold in.
Add the mix-ins, and stir until just combined.
Preheat the oven to 190 C, letting the dough sit at room temperature.
Line baking sheets with greaseproof paper, form the dough into golf ball size and leave at least 2 inches of space between each ball. Top each ball with some extra chocolate, marshmallow, or pretzel, then pop into the oven for 10 minutes.
Finish with flaky salt, and allow to cool for at least 5 minutes so they firm up. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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