Brown butter-style flavour without the fuss, crisp edges, soft chewy middles, and puddles of dark chocolate finished with a pinch of flaky sea salt. The secret is a little organic rice flour alongside the white flour, it keeps the edges crisp and gives the cookie that morish texture.
Makes: 14–16 cookies Prep: 15 minutes (plus 30 minutes chilling) Bake: 11–13 minutes
Ingredients
- 150 g butter, melted and cooled slightly
- 150 g brown sugar
- 75 g white sugar
- 2 tsp vanilla extract
- 1 egg + 1 egg yolk, at room temperature
- 200 g organic white flour
- 50 g organic rice flour
- ¾ tsp baking soda
- ½ tsp flaky sea salt, plus extra for finishing
- 200 g dark chocolate buttons
Method
- In a large bowl, whisk the melted butter, brown sugar and white sugar together until smooth and glossy, about a minute. Whisk in the vanilla, then the egg and egg yolk until the mixture is thick and pale.
- In a separate bowl, stir together the white flour, rice flour, baking soda and ½ tsp flaky sea salt. Tip into the wet mixture and fold with a spatula until just combined – stop as soon as you can't see any dry flour.
- Add the dark chocolate buttons and fold through.
- Cover the bowl and pop it in the fridge for at least 30 minutes (ideally 2 hours) this prevents the cookies from puddling when you bake them.
- Heat the oven to 160°C fan bake and line two trays with baking paper. Roll the dough into cone shapes of roughly a heaped tablespoon and space them well apart as they'll spread.
- Bake for 11–13 minutes, until the edges are golden and the centres still look a touch underdone.
- As soon as they come out, scatter over a pinch of flaky sea salt. Leave on the tray for 5 minutes, then move to a rack to cool.