Serves 20
Directions
- 1Take 175 grams of butter and melt it over the stove on medium heat.
- 2Go in with 1 cup of soft brown sugar and 1/4 cup of white sugar.
- 3Add one egg and one egg yolk, then one tablespoon of vanilla extract.
- 4Mix together until it is pale.
- 5Check on the butter to see how it's going.
- 6Add one and three quarter cup of plain flour, three fourths of a teaspoon of baking soda, and one teaspoon of salt.
- 7When the butter is done, put it to the side while you cut up chocolate.
- 8Mix the egg and sugar mixture, then add the brown butter to it.
- 9Take that caramel consistency and put it into the flour.
- 10Gently fold this all together.
- 11Add the chocolate to the mixture.
- 12Use a tablespoon measurement and do two tablespoons.
- 13Roll them in a little ball and place on the tray.
- 14Bake cookies for 8 minutes.
- 15Take it out and then immediately add your salt to the top while it's still warm.
Ingredients
- 175 grams butter
- 1 cup soft brown sugar
- 0.25 cup white sugar
- 1 eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1.75 cup plain flour
- 0.75 teaspoon baking soda
- 1 teaspoon salt
- 1 Whittaker's Creamy Milk chocolate block
- 0.5 bag white chocolate chips
- sea salt
Tips
- Adapt the recipe to your particular measurements.
- The original recipe was inspired by Broma Bakery.
- Don't overmix the flour when combining it with other ingredients.
- Preheat oven fan bake to 180 degrees.
- Add the salt to the top of the cookies immediately after baking them.
- Bake cookies one tray at a time.
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