Your search for the chocolatiest cookie is over. Be warned though – these brown butter choc chip cookies are addictive!
- 40 mins + cooling
- Makes about 30
- 250g butter
- 10ml vanilla essence
- 310ml brown sugar
- 2 eggs
- 375ml cake flour
- 125ml cocoa powder
- 3ml bicarbonate of soda
- 200g white chocolate, chopped
- pinch salt
- Preheat oven to 180°C. Heat the butter on medium-high for about 8 minutes, until golden-brown. Remove from heat. Stir in the vanilla and sugar. Cool to room temperature.
- Beat the eggs into the butter mixture. Stir in flour, cocoa and bicarb, until just combined. Fold in chocolate.
- Roughly shape the dough into 30ml balls and place 5cm apart on baking paper-lined trays. Bake for about 6 minutes, until cooked on the outside, but soft on the inside (or about 8 minutes for a crisp cookie). Cool on trays. Store in an airtight container.
Optional: Add a pretzel to the top of each cookie before baking for a salty, crunchy bite.
FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: August, 2019