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Untitled Recipe

Your setup

  • Small prep bowl16 oz
  • Small prep bowl16 oz
  • Small prep bowl16 oz
Recipe information

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Dairy, eggs and chilled foods

Baking

Herbs and spices

Recipe steps

Your setup
  • Small prep bowl16 oz
  • Small prep bowl16 oz
  • Small prep bowl16 oz

Prep ahead

Small prep bowl A16 oz

  • 225 gs unsalted butter, cut into 1cm / 1/2″ cubes

Prep ahead

Small prep bowl B16 oz

  • 200 gs brown sugar, tightly packed

Prep ahead

Small prep bowl C16 oz

  • 300 gs plain flour / all-purpose flour, spooned and levelled
  • 3 teaspoons cornflour/cornstarch, tightly packed and levelled
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    1
    Small prep bowl A225 gs unsalted butter, cut into 1cm / 1/2″ cubes

    Put the butter in a silver saucepan or small pan over medium high heat.

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    Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks and it smells nutty & extra buttery.

    05:00
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    Immediately pour into a heatproof bowl, including all those golden specks.

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    Cool to room temperature (~45 minutes), cool enough so it won't melt the choc chips.

    45:00
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    Whisk Dry ingredients in a separate bowl.

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    Small prep bowl B200 gs brown sugar, tightly packed
    • 100 gs caster sugar / superfine sugar

    To the browned butter, add both sugars and mix with a wooden spoon.

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    • 1 large egg, at room temp
    • 1 yolk from a large egg, at room temp
    • 1 teaspoon vanilla extract

    Add the egg, yolk and vanilla.

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    8

    Mix until smooth – it will look caramel.

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    9
    Small prep bowl C300 gs plain flour / all-purpose flour, spooned and levelled · 3 teaspoons cornflour/cornstarch, tightly packed and levelled
    • ¼ teaspoon baking powder
    • ½ teaspoon baking soda / bi-carb, sifted if lumpy
    • ½ teaspoon cooking salt / kosher salt

    Add the Dry ingredients and mix until the flour is mostly incorporated.

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    • 250 gs dark chocolate chips / semi-sweet choc chips, plus extra for decorating
    • 150 gs milk chocolate chips

    Add the choc chips and stir until the flour is fully incorporated.

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    Measure out 8 x 155g (5.3 oz/ 1/2 cup) portions of dough, roll into a ball then shape into a 3.75cm/1.5" thick round disc.

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    Place in a very airtight container.

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    Refrigerate for 12 hours, up to 48 hours.

    2880:00
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    Preheat oven to 180°C/350°F (170°C fan-forced).

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    Place 4 fridge-cold cookies 7.5 cm/3" apart on a tray lined with baking paper/parchment paper.

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    Bake for 17 minutes or until the edges are golden and the surface is just set.

    17:00
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    Working quickly, press extra choc chips on the surface, then cool on the tray for 20 minutes.

    20:00
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    Transfer to a rack to cool fully before storing in an airtight container.

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