INGREDIENTS
1 cup butter
1 cup brown sugar
2 large eggs
2 ½ cups plain flour
½ tsp baking soda
1 ½ cups chocolate chopped into chunks – milk, dark or a mixture
Tasman Sea Salt Natural Flakes
METHOD
Preheat the oven to 175°C and line a baking sheet with parchment paper.
Put half the butter into a small saucepan over a medium heat. Cook for 4 – 5 minutes until the butter starts to brown. Remove from the heat and allow to cool.
In a large mixing bowl beat the rest of the butter with the brown butter and sugar until combined. Beat in the eggs. Add the flour and baking soda and a good pinch of Tasman Sea Salt. Fold through the chocolate chunks.
Roll tablespoon sized balls of dough and place on the baking sheet about 8cm apart. Cook in the oven for 8 – 10 minutes, until the cookies are slightly browned on the outside but still soft in the middle.
Once cooled slightly, sprinkle with more Tasman Sea Salt and devour!
This recipe was inspired by the wonderfully moreish brown butter cookies on the Half-Baked Harvest blog. The brown butter adds a wonderful toasty, nutty flavour to the cookies which we borrowed for this recipe.