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Brown Butter Chocolate Cookies with Sea Salt

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Brown Butter Chocolate Cookies with Sea Salt

These Brown Butter Chocolate Cookies are the perfect balance of nutty beurre noisette butter, rich Valrhona chocolate, and a hint of crunch from Tasman Sea Salt.
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Course Dessert

Ingredients
  

  • 150g Lescure Butter, unsalted
  • 1 Kangaroo Island Egg, room temperature
  • 100g white sugar
  • 80g raw sugar
  • 200g plain flour
  • ½ tsp Tasman Sea Salt, plus extra to garnish each cookie
  • ¼ tsp bicarb soda
  • 1 ½ cups Valrhona Chocolate Feves (we chose Dulcey 35%, Jivara 40%, Manjari 64%)

Instructions
 

  • Preheat oven to 160°C and line a large baking tray with baking paper.
  • Make the beurre noisette: in a heatproof bowl, melt butter in the microwave using 1-minute bursts (for approx. 3½ mins in total) until golden and nutty. Allow to cool to room temperature.
  • In a bowl, combine the flour, baking soda, and salt.
  • Roughly chop the chocolate feves — keep some whole feves for garnishing.
  • In a separate bowl, whisk egg and both sugars into the cooled beurre noisette until combined.
  • Add the wet mixture to the dry ingredients, fold in chopped chocolate, and mix until a dough forms. Rest for 20 minutes.
  • Scoop spoonfuls of dough onto the tray, leaving room for spreading. Garnish each cookie with a whole chocolate feve and a sprinkle of sea salt.
  • Bake for 9 mins for soft, gooey centres, or 15 mins for crisp, chewy edges
  • Cool on a wire rack before serving

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