• 6 tbsp Kerrygold Pure Irish Unsalted Butter
  • 1/4 cup Brown Sugar
  • 3 tbsp Granulated Sugar
  • 1 large Egg Yolk
  • 3/4 tsp Vanilla Extract
  • 3/4 cup All-Purpose Flour
  • 1/4 tsp Fine Salt
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/3 cup Chocolate Chips


Today, try out something new and brown your Kerrygold butter before using it. This super simple technique adds another dimension of flavour to your baking and works incredibly well for chocolate chip cookies.

Browning the Butter:

It is recommended to use a white, silver or copper pan to brown butter in. A black non-stick pan can be used but you will not be able to monitor the progress of your butter as well as if you had a lighter pan. Heat the butter in the pan. It is important to use your nose when browning butter too - once the water begins evaporating from the butter, the smell will become warm and buttery like caramel. The colour should also be a caramel shade. This is when you know that your butter is ready! Pour the butter mixture over into a bowl to cool.

It is normal to find a few black bits in the mixture - if you do not want them simply strain the butter with a coffee filter.

The Mixture:

Add your brown sugar, granulated sugar, egg yolk, and vanilla to the browned butter mixture and beat with an electric mixer on medium speed until fluffy and combined - approximately 40 seconds. Sprinkle the flour, salt, baking powder and baking soda on top - beat to combine.

Stir in the chocolate chips.

Chill the dough in the fridge for 15 minutes.

Preheat the oven to 190 degrees celsius.

Line a cookie pan with a silicone mat and scoop the cookies out into 10 dough balls and space evenly on the cookie sheet.<

Bake for 8 to 10 minutes until the edges turn golden brown.

Once finished, allow to cool completely on a wire rack!<

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