Brown butter and sea salt choc chip cookies

Method

Step 1:

Pre-heat oven to 180°C and line 2 baking trays with baking paper.

Step 2:

Place butter into a small saucepan and heat slowly until melted. Continue to cook the butter, stirring regularly until it starts to foam and become brown in colour. Take it off the heat and place into a jug or small bowl to stop further cooking. Allow to sit for 10 to 15 minutes to cool down. Around 50g of the butter will have become solids during the browning process and will settle at the bottom of your saucepan and jug.

Step 3:

Weigh out 100g of the cooled brown butter into a large bowl (being careful to stop any solids from being added to it). Then add the brown and caster sugars and whisk together.

Step 4:

Add the egg and vanilla extract and continue to whisk well until the mixture has lightened in colour.

Step 5:

Add the flour, bicarb soda and baking powder, and stir together with a spoon or spatula.

Step 6:

Add the dark chocolate and mix to combine.

Step 7:

Use an ice cream scoop or dessert spoon to scoop the mixture and roll roughly into a ball and place on the baking tray. Pull out any stray pieces of chocolate and press into the top of the cookie (so they melt into the cookie rather than out to the side.) You should fit 5 cookies onto each baking tray. Make sure you keep plenty of space between them as they spread out while cooking.

Step 8:

Bake for around 12 minutes for a soft cookie. If you want them crispier, leave them in for a few more minutes.

Step 9:

Take them out of the oven and sprinkle with sea salt.

Step 10:

Allow to cool for 10 minutes on the baking tray before transferring to a cooling rack.