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The only thing better than butter is brown butter and it takes this already incredible chocolate chip cookie recipe to a whole different level! I like my choc chip cookies crispy on the outside and gooey on the middle and these are the best of both worlds. Don’t even think about using chocolate chips in this recipe – they’re stabilized to avoid them melting while baking which is exactly what we DON’T want. The chopped chocolate gives you pockets of melty gooey chocolatey bliss. And obviousy the best way to eat them is straight out the oven while they’re warm so time it right and invite some friends over for the occasion(or don’t and just eat them all yourself). Whatever suits you best.


Makes 24


200g salted butter

175g soft brown sugar

165g white sugar

1 tsp vanilla extract

2 tbsp milk

1 large egg

300g cake flour

¼ tsp baking powder

¼ tsp bicarbonate of soda

250g The Kate Tin Dark Baking Chocolate, chopped


Preheat oven to 180°C (or 160°C fan-forced). Line two cookie sheets with non-stick baking paper. Melt the butter over a low heat and simmer until it reaches a golden brown colour and starts to smell nutty – about 5 minutes. Quickly remove the brown butter from the heat and pour into a bowl. Refrigerate until the butter has set but is still soft. Place the soft brown butter and both the sugars in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light. Add the vanilla, milk and egg. Add the flour, baking powder, bicarbonate of soda and chopped chocolate and mix to combine. Drop tablespoonfuls of the cookie batter onto the prepared baking trays, leaving enough room for spreading. Bake for 14 minutes or until the edges of the cookies are golden brown but the centre should still be moist.




TIP Never skimp on creaming butter and sugar – it takes a good 8 minutes in a stand mixer to reach a light and fluffy consistency that makes all the difference in baking!