Browning the Butter:It is recommended to use a white, silver or copper pan to brown butter in. A black non-stick pan can be used but you will not be able to monitor the progress of your butter as well as if you had a lighter pan. Heat the butter in the pan. It is important to use your nose when browning butter too - once the water begins evaporating from the butter, the smell will become warm and buttery like caramel. The colour should also be a caramel shade. This is when you know that your butter is ready! Pour the butter mixture over into a bowl to cool.
It is normal to find a few black bits in the mixture - if you do not want them simply strain the butter with a coffee filter.
The Mixture:Add your brown sugar, granulated sugar, egg yolk, and vanilla to the browned butter mixture and beat with an electric mixer on medium speed until fluffy and combined - approximately 40 seconds. Sprinkle the flour, salt, baking powder and baking soda on top - beat to combine.
Stir in the chocolate chips.
Chill the dough in the fridge for 15 minutes.
Preheat the oven to 190 degrees celsius.
Line a cookie pan with a silicone mat and scoop the cookies out into 10 dough balls and space evenly on the cookie sheet.<
Bake for 8 to 10 minutes until the edges turn golden brown.
Once finished, allow to cool completely on a wire rack!<
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