Nelly’s Rippled Salted Browned Butter Chocolate Chip Cookies

Makes 20 cookies

Ingredients

• 230g unsalted butter
• 1 tsp sea salt
• 2 1/2 cups SRF
• 1 cup tightly packed brown sugar
• 1/2 cup caster sugar
• 2 large eggs
• 2 large egg yolks
• 2 tsp vanilla extract
• 350g good quality mix of dark & milk chocolate
• Pecan nuts
• sea salt, for sprinkling
• Extra choc chunks for topping

Method

To brown the butter

1. Place butter into a saucepan and melt over medium heat. Cook until milk solids separate, then until mixture foams, approximately 8 minutes, stirring occasionally, making sure the butter doesn’t burn.
2. Once butter has turned a golden brown, turn off heat. Add the salt then pour butter into a mixing bowl and allow to cool

To make the dough

1. Once butter has cooled slightly, whisk in the sugars using a stand mixer. Add eggs and yolks one at a time, whisk until smooth and combined. Whisk in the vanilla.
2. In a separate bowl combine together flour and chocolates. Add flour/choc to butter mixture. Pulse until just combined.
3. Cover dough and refrigerate for a minimum 4 hours. Best chilled overnight. Dough should be firm but soft enough to form into balls.

Baking the cookies

1. When ready to bake preheat oven to 180C. Line two baking trays with baking paper. Form and roll dough into balls, slightly bigger than a golf ball
2. Top cookies with extra choc chunks and a pecan. Place them onto baking trays, 5cm apart. Sprinkle extra salt on cookie balls.
3. Bake cookie balls for approx 16 minutes or until golden brown at the edges but still soft in the middle.
4. For the ripple effect and a crunchy edge texture; After baking for 10minutes, remove trays from the oven and tap firmly on a bench top to collapse the cookie. Repeat this process every 2 to 3 minutes.
5. Once baked allow to cool on the baking tray for at least 10 minutes before transferring to an airtight container. Best consumed within 2 to 3 days

Tip: Make the cookie dough a day prior to baking for the best result.