What you’ll need
135g unsalted butter
100g caster sugar
125g brown sugar
1 teaspoon vanilla extract
1 egg
2 tablespoon milk
280g The Healthy Baker Self Raising Flour
180g chocolate chips
Cut the butter into cubes and place in a small saucepan over medium heat. Allow the butter to melt, swirling the pan occasionally.
Once the butter has melted, stir continuously for about 5-10 minutes, or until there are brown speckles in the butter (these are the toasted milk solids that will provide lots of flavour) and the butter is foamy. Immediately remove from the heat once these speckles appear, and continue to stir for another minute or so. Then set aside and allow to cool for a few minutes.
In a large bowl whisk together the burnt butter, sugars, vanilla, egg and milk.
Then add the flour and the chocolate and mix to combine with a wooden spoon.
Cover the bowl and place the dough in the fridge for 30-40 minutes.
Preheat oven to 180 degrees Celsius, and line three large baking trays with baking paper.
Once the dough has chilled in the fridge, roll heaped teaspoonfuls of the dough into balls (about the size of a cherry tomato) and place on the trays. The cookies will spread as they bake so leave enough room in between.
Bake for 15 minutes or until golden brown. Rotate the trays in the oven about halfway through to ensure the cookies cook evenly.
Allow to cool on their trays, then store in an airtight container.
