Ingredients
- 210g browned butter (from approximately one 250g block of unsalted butter)
- 300g plain flour
- 1 tbsp cornflour
- ¾ tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 140g light brown soft sugar
- 90g white granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla bean paste
- 250g chocolate chips or chopped chocolate
Method
- Brown a 250g block of butter until the milk solids are a deep golden brown with a nutty aroma.
- Cool until it’s opaque and soft, like room-temperature butter.
- Mix browned butter and cream with both sugars for 2–3 minutes until lightened.
- Beat in the egg, yolk and vanilla.
- Mix together the flour, cornflour, bicarbonate of soda, baking powder and salt, then fold into the wet ingredients until just combined.
- Fold through the chocolate.
- Portion into 80g balls, shaping them slightly taller than they are wide.
- Chill overnight (or at least 12 hours).
- Bake straight from the fridge at 390d for around 10 minutes
- Bang the tray on the work top a couple times and leave on the baking tray for 10 minutes after taking out the oven
Makes 30 Cookies