BROWN BUTTER CHOCOLATE CHUNK COOKIES
An elevated classic featuring nutty, caramelized browned butter, rich brown sugar, and pool-filled puddles of bittersweet chocolate.
COOKING INFORMATIONS
INGREDIENTS:
COOKING INSTRUCTIONS
1. Toast the walnuts for approximately 5 minutes until fragrant and slightly browned. Set aside.
2. Melt the butter over medium heat until it becomes foamy, turns golden brown and develops a nutty aroma. This is your brown butter.
3. Add the brown sugar, white sugar and vanilla powder to the brown butter. Mix well.
4. Add the egg and mix until well combined.
5. In a separate bowl, combine the biscuit flour, baking soda and salt.
6. Add the dry ingredients to the butter mixture. Mix until just combined. Do not overmix.
7. Add the toasted walnuts and Meriah Milk Baking Chocolate. Mix well.
8. Refrigerate the dough for 30 minutes.
9. Scoop the dough onto a baking tray.
10. Bake at 180°C for approximately 10 minutes.
11. Once out of the oven, sprinkle with a little Himalaya Pink Rock Salt.
