Brown Butter Chocolate Chip Cookies

🍪 The Ultimate Low Sugar Choc Chip Cookie

In honour of National Chocolate Chip Cookie Day, we’re finally dropping the not-so-secret secret — the ultimate choc chip cookie recipe that’s golden on the edges, gooey in the centre, rich with nutty brown butter, and sweetened the better way with Natvia Sweetener Canister 350g (aka no added sugar, just all the delicious flavour 😌).

It’s everything you love about a classic cookie — with a lighter twist that doesn't taste like a compromise. Whether you're a seasoned baker or just craving something warm and chocolatey, this one hits every mark.

• 150g unsalted butter
• 100g light brown sugar
• 60g Natvia Sweetener Canister 350g
• 1 large egg
• ½ tsp vanilla bean paste or extract
• 150g all-purpose flour
• ¼ tsp baking powder
• ¼ tsp baking soda
• 1 tsp salt
• 220g dark chocolate, chopped (+ extra 150g for topping – optional but recommended 🍫)

1. Preheat oven to 170°C and line a baking tray with parchment.
2. Brown the butter: Melt butter in a saucepan over medium heat, whisking until it foams and turns golden and nutty (3–4 mins). Let cool slightly.
3. In a bowl, mix browned butter, Natvia Sweetener Canister 350g, and brown sugar. Add egg and vanilla, and mix until smooth.
4. Fold in flour, baking soda, baking powder, and salt.
5. Add chocolate chunks. If dough feels dry, add 1–2 tbsp milk.
6. Chill for 15 mins. Roll into 9 balls (an ice cream scoop works best).
7. Bake for 11–13 mins or until golden and just set.

Prep Time: 20 minutes

Cook Time: 11–13 minutes

Chill Time: 15 minutes

Total Time: ~50 minutes

Makes: 9 large cookies