BROWN BUTTER CHOCOLATE CHIP COOKIES

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.