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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 golden, gooey, and sprinkled with sea salt. They’re 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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