12 cookies
115 g (1 stick) unsalted butter, diced
165 g (¾ cup, packed) light brown sugar
50 g (¼ cup) caster (superfine) sugar
1 large egg yolk
1 large egg
1 teaspoon vanilla bean paste
175 g (scant 1½ cups) plain (all-purpose) flour
60 g (generous ½ cup) wholemeal
(wholewheat) rye flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda (baking soda)
½ teaspoon fine sea salt
250 g (9 oz/roughly 1½ cups) chocolate chips
a little flaked sea salt
1. Place the butter in a small saucepan and cook over a medium heat until
browned. At first the butter will bubble and splatter, as the water cooks out,
but once it settles it will start to foam. At this point keep an eye out for the
appearance of brown flecks, as this is when the butter is browned. Pour into a
small bowl and refrigerate for about an hour or until the butter is firm but
still a little pliable.
2. Scrape the butter into the bowl of an electric stand mixer fitted with the
paddle attachment. Add the sugars and beat together for about 2 minutes until
fully combined and paste-like. Add the egg yolk and beat for 5 minutes, scraping
the bowl down occasionally, until the mixture is very light and fluffy. Add the
egg and the vanilla and beat for another minute or until fully combined. Add
the flours , baking powder, bicarbonate of soda and salt to a large bowl and
whisk together to combine. Add the flour mixture and mix just until a dough is
starting to come together. Add the chocolate and mix until evenly distributed
through the dough. The dough needs to be refrigerated for at least an hour
before the cookies are baked, simply to control their spread and to make sure
they have the desired texture, ideally, though, you should leave it for 24-72
hours (see Note).
3. Preheat the oven to 180°C/160°C Fan (350°F). Line two large baking trays (pans)
with baking parchment.
4. Divide the dough into 12 equal portions and roll into balls. Place six balls on
each tray and sprinkle with a little flaked sea salt. Bake in the preheated oven
for about 12 minutes or until the edges of the cookie are golden brown. Remove
and set aside to cool on the trays for 10 minutes before transferring to a wire
rack to cool completely.
5. Kept in a sealed container these will keep for 3-4 days. The rolled balls of
dough can also be frozen for up to three months and baked straight from the
freezer, adding an extra minute or so to the bake time
https://www.guittard.com/in-the-kitchen/recipe-print/brown-butter-rye-chocolate-chip-cookies