Burnt Butter Choc-Chip Cookies (My favourite)

Ingredients

⁃                1/2 cup butter (125g)

⁃                3/4 cup brown + 1 spoon of white sugar

⁃                1 egg

⁃                Vanilla

⁃                Salt

⁃                1 tsp ground coffee

⁃                1 1/2 cup flour

⁃                1 tsp Baking soda

⁃                1/2 tsp bicarbonate soda

⁃                Lots of dark choc chunks / chips (about 120g)

 Method

Make burnt butter by melting the butter in a pan until it gets frothy and the particles on the bottom brown, stirring occasionally.

Add the butter (including the burnt particles stuck to the bottom) to the sugar in a bowl and mix.

Add the egg and vanilla and coffee: mix.

Then add the flour and baking soda and salt (you can sift these if you want), stirring into a thick sticky dough.

Add the chocolate chunks or chips.

Leave in the fridge for about an hour to maximise the flavours and texture (colder dough = chewy centre, crispy edges). Start heating the oven to 180 C.

Roll the dough into balls however big you want and then bake for about 10-12 min. Generally, I make 12-16 cookies. You can also freeze or refrigerate the rolled cookies to be baked whenever.

I like to add a sprinkle of flaky salt over the top.

Remove the cookies and cool for a couple min before eating or attempting to move. Store in an airtight container only once completely cooled.