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- 230g unsalted butter<\/li>\n
- 1 tsp sea salt<\/li>\n
- 2 1\/2 cups SRF<\/li>\n
- 1 cup tightly packed brown sugar<\/li>\n
- 1\/2 cup caster sugar<\/li>\n
- 2 large eggs<\/li>\n
- 2 large egg yolks<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- 350g good quality mix of dark & milk chocolate<\/li>\n
- Pecan nuts<\/li>\n
- sea salt, for sprinkling<\/li>\n
- Extra choc chunks for topping<\/li>\n<\/ul>\n
Method<\/strong><\/p>\n
To brown the butter<\/span><\/p>\n
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- 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\u2019t burn.<\/li>\n
- Once butter has turned a golden brown, turn off heat. Add the salt then pour butter into a mixing bowl and allow to cool<\/li>\n<\/ol>\n
To make the dough<\/span><\/p>\n
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- 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.<\/li>\n
- In a separate bowl combine together flour and chocolates. Add flour\/choc to butter mixture. Pulse until just combined.<\/li>\n
- Cover dough and refrigerate for a minimum 4 hours. Best chilled overnight. Dough should be firm but soft enough to form into balls.<\/li>\n<\/ol>\n
Baking the cookies<\/span><\/p>\n
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- 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<\/li>\n
- Top cookies with extra choc chunks and a pecan. Place them onto baking trays, 5cm apart. Sprinkle extra salt on cookie balls.<\/li>\n
- Bake cookie balls for approx 16 minutes or until golden brown at the edges but still soft in the middle.<\/li>\n
- 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.<\/li>\n
- 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<\/li>\n<\/ol>\n
Tip: Make the cookie dough a day prior to baking for the best result.<\/em><\/p>\n\n \n
![\"Recipe](\"https:\/\/www.hawthornegarage.com.au\/wp-content\/uploads\/2019\/11\/recipe-nellys-rippled-salted-browned-butter-chocolate-chip-cookies02-1024x963.jpg\")