THE official HutchyBen cookie recipe.
- 130g Unsalted Butter (Browned)
- 200g Dark Brown Sugar
- 60g White Sugar
- 1 Egg
- 1tsp Vanilla Extract
- 1tsp Baking Soda
- 1tsp Salt
- 150g Plain Flour
- 150g Chocolate
- 50g Cocoa Powder
- 110g Plain Flour
- Do not use baking powder, this will lead to a more cakey cookie.
- For chocolate, I recommend buying a bar of cooking chocolate and cutting into chunks. Chocolate chips will also work fine though.
- You can try other ratios of brown and white sugar, more brown leads to denser cookie more moist cookies and white makes it more fluffier and sweeter.
How to brown butter
- Cut your butter into smaller pieces.
- Get a pan and use medium-high heat.
- Insert butter into pan until it melts.
- Wait for butter to start bubbling/foaming.
- Start stirring at regular intervals every 5s.
- Wait till butter has a noticibly nutty scent and starts to brown.
- Remove from heat.
- Measure your sugar into a mixing bowl.
- Brown your butter.
- Combine butter and sugar in the mixing bowl.
- Stir butter and sugar until butter is fully incorporated into sugar.
- Crack egg and add to the mixing bowl with butter and sugar.
- Add vanilla to the mixing bowl with everything.
- Whisk egg and vanilla until mixture can slowly drop off whisk and floats on mixture briefly.
- Sieve flour into the mixing bowl.
- Add salt, baking soda, and chocolate to the mixing bowl.
- Combine all the dry ingredients by folding it in making sure not to overwork the mixture.
- Put mixing bowl in the fridge, ideally leave it about 8 hours.
- Get a baking tray (NOT HOT) and roll dough into equal sized balls. Refer to attached image for my preferred size
- Once ready to bake, heat oven to 165°C.
- Wait until oven is at temperature.
- Insert baking tray with cookies into oven for 9 minutes.
- Cookies SHOULD be firm and once poked should just be soft and feel like its half baked.
- Leave on side to cool. (Cookies are still baking even while cooling)