The best brown butter chocolate chip biscuit with lots of chocolate shavings, flaked sea salt and oats! These biscuits are soft, fluffy and delicate with crisp edges.
Try our other popular biscuit recipes such as these fluffy chocolate chip biscuits or these oatmeal biscuits.
Keyword : brown butter chocolate chip biscuits
Serving amount: 24 biscuits
Calories: 246 kcal
- 1 cup (2 sticks; 8 oz; 225 g) unsalted butter
- 1 & 1/2 cups (295 g) dark brown sugar, packed (Note 1)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 2 cups (257 g) white all-purpose flour
- 1 and 3/4 cups (165 g) old-fashioned oats (do not use quick or steel oats)
- 1 and 3/4 cups (283 g) chocolate shavings (use milk, half milk, dark or a combination of 2-3 different nuggets. We like half milk and half dark!)
- Laminated salt, for coating (optional)
Brown the butter: When you fry the butter, it can turn from perfectly golden to burnt in a few seconds, so don’t leave it unattended. Cut a cup of butter into cubes, then add it to a large saucepan (light coloured if you have one). Turn the heat to medium (do not go to a higher heat, even if it seems slow at first). Stir the butter constantly with a plastic spatula to keep it moving. Once melted, it will start to foam and fizz a little; keep stirring. Stir for 4-9 minutes or until the butter is golden brown and the milk powder has turned brown. This should smell really crazy, never burning. Once these solids have turned brown and the butter has browned, scrape each piece of butter (using a spatula) into a heatproof bowl to prevent the butter from cooking (do not leave it in the pan, it will burn) , Leave the butter in the heatproof bowl for 10-15 minutes or until it has cooled to room temperature. DO NOT add hot butter to the sugar – it will melt the sugar and result in greasy/flat biscuits.
ADD SUGAR: In a mixer with the paddle, add 1 and 1/2 cups of packed brown sugar. Add the melted and cooled golden butter. Whisk for 2 minutes on medium speed.
Eggs/vanilla: Add 2 eggs and 2 teaspoons vanilla and mix until smooth.
DRY Add 1 teaspoon baking soda, 1 teaspoon sea salt, 1/2 teaspoon baking powder and 2 cups flour. Mix until just blended, being careful not to knead the dough too much (you will get denser biscuits!). Stir in 1 and 3/4 cups old-fashioned oats and 1 and 3/4 cups nuggets of chocolate until incorporated. Cover well and place in the fridge for 1 hour. It is very important to chill the batter as we have started with the melted butter and the butter needs to harden again so that these biscuits do not burn or fall out during baking.
COOKING: Preheat the oven to 350 degrees F. Line a biscuit sheet with parchment paper or tissue paper and set aside.
COOKING: Scoop out 1 and 1/2 tablespoon sized balls (30g) and place on a baking tray. Place only 6 cookies on the tray, leaving enough room to spread the cookies out. Bake for 8 to 11 minutes or until the biscuits are golden brown on the edges. Watch the biscuits carefully so that they are always soft and fluffy in the middle (I like to bake them a little lower; I always take them out at 8 or 9 minutes). Take the biscuits out of the oven and add a few pieces of chocolate to the top of the biscuits if you like (make them pretty!). Sprinkle the top of each biscuit with layered salt if desired. Leave the biscuits to rest for 3 to 4 minutes, then place them in a cooling rack.
STORAGE The biscuits are best eaten within 2-3 days and are best stored in an airtight container at room temperature.
Notes on the recipe:
Be sure to use dark brown sugar as it contains more moisture, which is necessary to compensate for the loss of moisture when the butter has browned.