Joe's Naughtee Choc-chip Cookies

Updated at: Thu, 17 Aug 2023 02:56:01 GMT

Step 1

Start by making the brown butter. In a pan with a light- coloured bottom (so you can see as the colour changes), melt the butter over a medium heat. Swirl the butter around the pan occasionally to help the butter to cook uniformly.

Step 2

As the butter starts to brown, it will foam. Skim to one side so you can keep an eye as the butter turns from yellow to brown. When the butter is a dark tan colour and has started to smell nutty, remove the pan from the heat and pour into a bowl to cool. Try to leave as many of the dark dregs (the cooked milk solids) in the pan as possible, as these can be discarded.

Step 3

Line two baking trays with baking parchment. When the butter has cooled, mix in the coconut sugar, egg and vanilla extract.

Step 4

In a second bowl, mix together the flours, baking powder, salt and chocolate chips. Pour the wet ingredients into this bowl and mix with a wooden spoon until combined.

Step 5

Roll the mixture into twelve even-sized balls, and flatten each one out. Place them on the baking trays.

Step 6

Freeze the cookies for 30 minutes to an hour. Preheat the oven to 160°C (fan 140°C/gas mark 3). Once they are frozen, you can either cook them straightaway on the trays or store in a zip-lock bag in the freezer until you want them.

Step 7

Bake from frozen for 15 minutes, until golden brown on the outside and still slightly soft inside. Allow to cool on a wire rack, then store in an airtight container for up to 1 week.

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