Brown Butter Cookies

30 minutes, plus chilling and 10-12 minutes baking · Makes 12

golden-edged cookies with a soft centre and toasted warmth

Ingredients

• For the cookies:
• 170 g unsalted butter
• 150 g light brown sugar
• 70 g caster sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 220 g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine sea salt
• 120 g dark chocolate, roughly chopped
• To finish:
• flaky sea salt

Method

1. Melt the butter in a light-coloured saucepan. Continue cooking over medium heat until the milk solids turn golden and smell nutty. Pour into a bowl and cool for 15 minutes.
2. Whisk the brown sugar and caster sugar into the brown butter. Add the egg, yolk and vanilla.
3. Fold in the flour, bicarbonate of soda and fine salt until almost combined. Add the chocolate and finish mixing.
4. Chill the dough for 30 minutes. Heat the oven to 180°C conventional and line two trays.
5. Divide the dough into 12 balls and place well apart on the trays.
6. Bake for 10-12 minutes, until the edges are golden but the centres still look soft.
7. Sprinkle with flaky sea salt and cool on the tray for 10 minutes before moving.

Essy note: For thicker cookies, chill the shaped dough balls for another 20 minutes. They are at their best while the chocolate is still soft.