Brown Butter Chocolate Chip Cookies

Ingredients

• 320g butter (160g to be browned, 160g cold)
• 275g brown sugar
• 120g caster sugar
• 3 eggs
• 360g self-raising flour
• 250g plain flour
• 25g corn flour (cornstarch)
• 10g bicarb soda
• 300g small chocolate chips
• 300g large chocolate chips (melts)

Directions

• Brown 160g of the butter in a saucepan over medium heat until it smells nutty and turns golden brown. Transfer to a bowl and cool to room temperature.
• In the bowl of a stand mixer, add the remaining 160g cold butter and pour the cooled brown butter over it. Mix until smooth and creamy.
• Add the brown sugar and caster sugar and mix until well combined.
• Add the eggs, self-raising flour, plain flour, corn flour and bicarb soda, and mix until just combined – do not overmix.
• Fold in both the small and large chocolate chips by hand.
• Divide the dough into 150g portions and place on a lined tray.
• Bake at 200C for 12-15 minutes, until golden around the edges but still slightly soft in the centre. Let cool slightly before enjoying.

Makes 12 large cookies. From Morgan Hipworth on Instagram.