Recipe
Why make it
Chewy-centred cookies with crisp golden edges and pockets of melted chocolate. Browned butter and a short rest for the dough give deep toffee flavour with everyday ingredients.
Serves 16
+ 3 more in the full recipe
Step 1 of 8
Melt the butter in a saucepan over medium heat. Keep cooking, swirling often, until it foams, smells nutty and small golden-brown specks appear at the bottom, about 5 minutes.
Step 2 of 8
Pour the browned butter into a large heatproof bowl, scraping in all the brown specks. Let it cool for 10 minutes so it is warm, not hot.
Step 3 of 8
Whisk both sugars into the butter for 1 minute until the mixture looks glossy and thick. Add the egg, egg yolk and vanilla and whisk until smooth and slightly lighter in colour.
Step 4 of 8
Sift the flour, baking soda and salt over the bowl. Fold with a spatula until just a few streaks of flour remain, then fold in the chocolate. Do not overmix.
Step 5 of 8
Cover the dough and chill for at least 15 minutes (up to 24 hours for deeper flavour). Meanwhile, heat the oven to 180°C and line two trays with baking paper.
The last 3 steps are in the full recipe.
Cook’s tip
Browning the butter adds toffee flavour, but let it cool before adding eggs or they may scramble.
Ready to cook?
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