Name: Brown butter chocolate chip cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 servings
Cuisine: Bake
Ingredients: 100 g butter; 50 g castor sugar; 70 g muscovado sugar; 1 tsp vanilla; 1 eggs; 170 g flour all-purpose; 1/2 tsp Baking powder; salt just a pinch; 160 g dark chocolate roughly chopped

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Ingredients (9)

100 g	butter
50 g	castor sugar
70 g	muscovado sugar
1 tsp	vanilla
1	eggs
170 g	flour — all-purpose
1/2 tsp	Baking powder
	salt — just a pinch
160 g	dark chocolate — roughly chopped

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Method:

Preheat the oven to 180ºC.

Place the butter in a small saucepan and heat until it starts to splutter. Simmer over a low heat for several minutes until the solids separate from the liquid. It will start to smell nutty and take on a golden colour. Set aside to cool completely.

Whisk the cooled butter, castor sugar, muscovado sugar and vanilla together until well combined.

Add the egg and beat once more.

Sift in the flour, baking powder and salt.

Mix in ½ the chocolate chunks. Roll into balls and place on a greased baking sheet.

Press the remaining chocolate chunks firmly into the cookie dough,Bake for 12-15 minutes for a softer centred cookie or 18-20 minutes if you prefer a more biscuit-like crispy crunch.

Cool a wire rack before storing in an airtight container.

Reprinted with permission of Bibby’s Kitchen@36.

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