Giant thin and crispy brown butter chocolate chip cookies recipe
These delicious chocolate chip cookies will please your sweet tooth

Although many people love giant crispy cookies, I've always preferred the classic, thicker cookie with a crisp edge and a rich chewy centre, said Edd Kimber. But this recipe is for cookies of the former type – and I have to admit, they are something special. Because they are baked for longer, to ensure they're crisp all the way through, they caramelise to give a deeply toasty flavour. They're ridiculously good.
Ingredients:
- 30g (2 tbsp) unsalted butter, diced
- 15g (1 tbsp) light brown sugar
- 35g (3 tbsp) caster (superfine or granulated) sugar
- 1 tbsp whole milk
- 50g (1 tbsp) plain (all-purpose) flour
- 1⁄8 tsp baking powder
- 1⁄8 tsp bicarbonate of soda (baking soda)
- 1⁄8 tsp fine sea salt
- 30g dark chocolate, roughly chopped
Method:
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Preheat the oven to 180C (160C fan)/350F/gas mark 4 and line a baking tray with parchment paper.
- Add the butter to a small saucepan over a medium heat and cook until browned.
- The butter will first melt and then start to splutter, as the water content cooks out, then it will foam. It is at this point you should watch for brown flecks to appear in the butter; once they do, the butter is browned.
- Pour the butter into a small bowl with the two sugars, mixing together. Add the milk and whisk together until smooth.
- Add the flour, baking powder, bicarbonate of soda and salt, and mix together until a smooth dough is formed. Add the chocolate and mix briefly, just until distributed.
- Form the dough into 2 even pieces and roll into balls. Place on the prepared baking tray and bake for about 20 minutes, or until the cookies are golden.
- Remove the tray from the oven and allow to cool.
- These cookies will keep for 2-3 days stored in a sealed container.
Taken from Small Batch Cookies: Deliciously easy bakes for one to six people by Edd Kimber, published by Kyle Books at £22. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Novel 'bone collector' caterpillar wears its prey
Speed Read Hawaiian scientists discover a carnivorous caterpillar that decorates its shell with the body parts of dead insects
By Peter Weber, The Week US
-
Judge blocks key part of Trump's elections overhaul
Speed Read Colleen Kollar-Kotelly's decision temporarily bars federal officials from requiring Americans to prove they are citizens to register to vote
By Rafi Schwartz, The Week US
-
Why is Crimea a sticking point between Russia and Ukraine?
Today's Big Question Questions over control of the Black Sea peninsula are stymying the peace process
By Joel Mathis, The Week US
-
4 films as rip-roaringly good as the books they are based on
The Week Recommends These movies stack up well against the source material
By Theara Coleman, The Week US
-
Fonab Castle: a regal stay in the Scottish Highlands
The Week Recommends Prepare for the royal treatment in Pitlochry
By Catherine Garcia, The Week US
-
Geri Halliwell-Horner shares her favourite books
The Week Recommends Former Spice Girl chooses works by Oscar Wilde, Maggie O'Farrell and Philippa Gregory
By The Week UK
-
6 peaceful homes in farm country
Feature Featuring a two-story solarium in California and a three-season screened porch in Wisconsin
By The Week US
-
5 'slow TV' shows for overstimulated kids
The Week Recommends In an era of fast-paced content and short attention spans, the slow TV movement can be a boon to parents
By Theara Coleman, The Week US
-
Ghosts: a 'scorching' retelling of Ibsen's scandalous tale
The Week Recommends Gary Owen's modern revamp of the classic play is a 'cracker'
By The Week UK
-
Holy Cow: a charming 'micro-budget' film about Comté
The Week Recommends First-time director Louise Courvoisier elicits 'brilliant performances' from her non-professional cast
By The Week UK
-
The Story of Murder: a 'thoughtful' fictional retelling of a true crime story
The Week Recommends Hallie Rubenhold novel delivers belated justice to the victim of a 1910 London murder
By The Week UK