This recipe is best with
Recipe Ingredient
- Cookie Dough
- 227g Anchor Unsalted Butter
- 250g All Purpose Flour
- 4g Baking Soda
- 4g Salt
- 120g Dark Brown Sugar
- 50g Granulated Sugar
- 2 Whole Eggs
- 6g Vanilla Extract
- 220g Chocolate Chip
Instructions
- Prepare a bowl of ice water a side. Cook butter in a stainless steel pot, over medium heat, stirring often. When melted butter starts to boil until it foams then amber brown takes about 2-2.5mins (160°C-165°C). Off heat, place pot on ice water slowly, stir the butter and allow to cool to room temperature
- Sift flour, baking soda, and salt together
- In a medium bowl, add brown sugar, granulated sugar and brown butter. Using hand held mixer on medium speed, beat until incorporated, about 1 min
- Add eggs, vanilla, increase speed to medium high and beat until lightens and begin to thicken, about 1 min
- Reduce speed to lowest, add dry ingredients and beat just to combine. Fold in chocolate chip with a wooden spoon. Rest dough in chiller for 30 mins. Dough look loose at first but will firms up after resting
- Preheat oven to 180°C-190°C. Portion cookies with a 1oz ice cream scoop or portion it to 30g by hand. Form the dough into balls and place on a line baking tray, space cookie dough 3" apart. Sprinkle with sea salt
- Bake for 9-10 mins or until the edges are golden brown and firm but center are still soft. Allow cookies to cook on baking tray for 10 mins then transfer to a wire rack to cool completely. Enjoy!
To make crumble
To prepare cookie dough
To bake
