Recipe
When Justine Snacks shared this recipe for her “brown butter girls”, we immediately knew she was speaking to us. These gooey, burnt butter, heavenly cookies are perfect for when you need something just a little bit special.
Her recipe is the heart and soul of this, but we’ve just taken some chocolatey liberty and sprinkled a few easter eggs on top, because… why not? It is Official Chocolate Season™ after all. Save and share this one – you know you want to.
You’ll need:
- 160g salted butter
- 120g granulated sugar
- 100g brown sugar
- 2 large eggs
- 210g flour
- 2 teaspoons baking powder
- 1 teaspoon flaky salt
- A good handful of chocolate chips (or chopped up dark choc)
- Easter eggs of your choice for topping
Method
- Preheat your oven to 200°C
- In a small saucepan, gently melt your butter. Once it browns, set to the side to cool.
- Once your butter has solidified, blend it with your sugar in an electric mixer until well combined.
- Then, incorporate your eggs one at a time and beat together until light and fluffy.
- Gradually add your flour, salt and baking powder on a low speed. Once combined, gently fold through your choc chips or chopped choc.
- Divide your batter into 12 cookie-sized portions, and the fun bit? Place your easter eggs on top. We’ve gone for 4-5 per cookie, but feel free to load ‘em up as you wish.
- Place in the middle rack of your oven and bake at 200°C for 10-11 minutes. The edges should be crisp and the middle should look slightly underdone (the residual heat will keep cooking them until they’re perfect).
- Once done, sprinkle your flaky salt on each cookie, let cool and try not to hoover them all down at once.
One word = YUM. Tag us if you make them – we wanna see!
