These Brown Butter Honey Chocolate Chip Cookies take cookies to the next level… They are soft, chewy, super chocolatey and have this nutty flavour and sweet notes of honey running through the cookie, just like they are straight out of the bakery!
These cookies are unbelievably easy to make, everyone loves them and freeze so well, which makes it all the more reason to make them rather than buying from the supermarket. You can even double this recipe when making the dough and freeze balls of dough so that whenever you crave some cookies, you can bake straight from frozen and in like 10 minutes, you have freshly baked cookies! If you are like me and have a soft spot for cookies, check out my other recipes like my rhubarb cookies or my triple chocolate cookies to get your sweet fix!
In this recipe I’ve used some amazing ingredients made by some wonderful British companies. Firstly the honey. This is from London Honey Company. Made literally 20 minutes away from me in Bermondsey, London, it is so flavoursome and sweet. Plus so local to me. I recommend trying it out, or even finding local made honey in your area! Each honey is different as it is all dependent on where the bees collect the pollen and produce nectar, so every different place the honey is made, will have a distinct flavour and colour. The second ingredient is the chocolate, now, in Britain we can’t grow Cocoa Beans but this company, Pump Street chocolate uses cocoa beans from farmers across the world going straight to the source and supporting small cocoa farmers. Then they make the chocolate in Suffolk, shipping across the country. I love this as so often these big companies that make chocolate forget about the farmers and the money is rarely passed down to them in relation to the amount of demand chocolate had across the globe. So I recommend you always check the label and go for fair-trade chocolate! It will make such a big difference to those farming our beloved cocoa beans! On top of all this, Pump St. chocolate is so delicious and you can select different type of bean used in the bar to achieve different flavours. Please go and check them out!
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Firstly you will need to make the brown butter. I recommend making it the day before or a couple hours before so it sets. Place 150g butter in a small pan on a medium heat, melt the butter completely and then continue to cook until the butter starts to brown and have a nutty flavour, making sure to stir so that it doesn’t burn. Pour the molten butter into a container and leave in the fridge to set up again.
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Once the butter has set, weigh 125g brown butter, light brown sugar, honey, salt and vanilla in a bowl. Using a free standing mixer or whisk, beat together until pale and fluffy.
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Gradually add the egg to the mix and whisk until fully incorporated.
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Fold in the flour and chocolate chips, and mix until all incorporated, and a soft dough is formed.
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Using an ice cream scoop or your hands, make balls of dough roughly about 5cm wide. Place them on a tray with baking paper, and chill for a couple hours to rest. If you are impatient like me, rest for 30 minutes minimum and will still be great!
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Preheat the oven to 170 degrees celsius fan, make sure the cookies are widely separated from each other on the trays, as they will spread! Place in the oven and bake for 8-10 minutes, until they are browning around the edges but still soft in the middle. Once out the the oven, tap the tray to flatten the cookies. Leave to cool on a wire rack.
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Store in an airtight container and they will keep for 3 days.
