Less than 1 hour (+chilling time)
Makes about 20 cookies
- 1 cup (250g) salted butter, cubed
- 1 cup (200g) brown sugar
- ½ cup (100g) white sugar
- 1 egg +1 egg yolk
- 1 tsp (5ml) vanilla essence or extract
- 2¼ cup (340g) cake flour
- 1 tsp (5ml) bicarbonate of soda
- 1½ cups (250g) dark chocolate chips
- Maldon salt, for sprinkling
- Melt butter cubes in a saucepan over medium heat – it should begin to foam and sizzle around the edges. Keep swirling the saucepan or stir with a spoon.
- Cook butter for 5-8 minutes until golden-brown (the foam will subside slightly and the butter will have a nutty aroma).
- Remove from stove and cool to room temperature.
- Mix cooled burnt butter and sugars using an electric mixer until well combined.
- Add eggs and vanilla to mixture and whisk until combined.
- Combine flour and bicarb in a separate bowl, then mix into wet ingredients with a spoon to form a dough.
- Fold in chocolate chips.
- Using a 4cm ice-cream scoop, dollop portions of dough onto lined a 43x29cm baking tray (leave at least a 5cm space between each scoop), and chill in fridge for 1-2 hours.
- Preheat oven to 180°C.
- Sprinkle with salt just before baking.
- Bake for 10-12 minutes until golden.
- Leave cookies to set for 5 minutes, remove from baking tray and cool completely.