B R O W N E D B U T T E R C H O C C H I P C O O K I E S
Ingredients
- 3/4 cup unsalted butter
- 1 cup coconut sugar
- 1/4 cup white sugar
- 1 egg + 1 egg yolk, room temperature
- 1 Tbs vanilla extract
- 1 3/4 cup spelt or white flour
- 3/4 tsp baking soda
- 1 tsp sea salt
- 2 cups dark chocolate, chopped
Preparation
Tips
Use unsalted or salted butter, but make sure it’s cut into pieces so it cooks evenly
If the butter is frozen or too cold, it will splatter and easily burn. Take it out of the fridge about 20-30 mins before
Use a light-coloured pan so you can see when the butter has browned
There’s only a few seconds between brown butter and burnt butter. Keep your eye on the stove the entire time
Brown the butter over medium heat. Remove and cool
In a large bowl combine the brown butter and sugars and beat until mixed. Add the egg, egg yolk, and vanilla extract. Mix well
In separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet. Fold in the chocolate. Do not over mix
Refrigerate the cookie dough for at least a half hour
Preheat the oven to 180C and line a baking tray. Scoop the cookie dough into balls, placing them 2,5cm apart. Bake for 11 mins, or until the edges are golden