The Cookie Website

About 2 hours, 2 minutes preparation time

• In a saucepan over medium heat, cook the butter while gently swirling or stirring until you start to see golden brown milk solids. As soon as the butter turns a rich brown color with a nutty aroma, remove from the heat. This should take about 5 minutes. Be careful not to go past this point otherwise your butter will burn, leaving a bitter taste.
• Make sure the butter is cool, but not completely hardened.
• Vigorously whisk together egg, white sugar, and vanilla until pale in color and falling from the whisk in thick ribbons.
• Sift the flour, baking soda, and salt, and whisk together.
• Sift the flour, baking soda, baking powder, and salt, and whisk together.
• Mix the brown butter into the egg mixture.
• Mix the brown butter and brown sugar into the egg mixture.
• Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix - it's OK to still have some flour visible. It's best to do this by hand rather than using a stand mixer to avoid over-working the dough.
• Gently mix in the chocolate and anything else you might want to add.
• Refrigerate the dough for 30 minutes or until it firms up slightly.
• Preheat the oven and line a baking sheet with something non-stick.
• Shape your dough into small balls, about 3.5cm in diameter, about 60g each.
• Tear each ball in half and smoodge the smooth sides back together before placing on the lined baking sheet. This will help maximize cragginess.
• Place the cookies at least 10cm apart on a lined baking sheet.
• Bake at 182 degrees for 12 minutes.
• Once baked, leave the cookies to cool and solidify on the baking tray for 2 minutes before placing on a wire cooling rack. Leave to cool completely (if you can).