Brown butter can really enhance the flavour of bakes by adding a deeper, nuttier and more caramelised flavour. Add in earthy tahini. sweet honey and chocolate chips and you've got one of my favourite cookie combinations. I make these ahead and freeze in little balls so that there’s always something ready to bake in the freezer.
Total time to make : 30 minutes + chill time Time to prep : 15 minutes
Time to bake : 15 minutes
Servings : 12 cookies
180g plain flour
1/2 tsp baking powder
2 tbsp honey
80g soft light brown sugar
100g caster sugar
1 tsp vanilla extract
200g chocolate chips
Flakey sea salt to sprinkle
Line 2x baking sheets with baking paper.
Melt the butter in a saucepan over a medium-high heat until foamy and it deepens in colour and toasted milk solids (brown flecks) appear in the bottom of the saucepan. Remove from the heat as soon as this happens.
Add the flour, baking powder, sugars, egg, vanilla, tahini and honey in a bowl and roughly mix. Pour in your browned butter and mix into a thick dough. Fold through chocolate chips.
Shape cookie dough balls with your hands and place onto a lined baking trays. Chill in the fridge or freezer for at least 2 hours. This is an essential step to rehydrate the dough and stop the cookies from spreading out into thin biscuits.
Once chilled, bake in a preheated fan oven at 160°C fan (180ºC conventional oven) for 15 minutes until golden. Sprinkle with sea salt to finish.
5g protein, 42g carbs, 19g fat
Good to know:
Store baked cookies in an airtight container for up to 5 days.
Keep cookie dough balls in the freezer for up to 3 months. Bake from frozen for golden cookies that are pillowy soft in the middle.