Makes 20 cookies
- 230g unsalted butter
- 1 tsp sea salt
- 2 1/2 cups SRF
- 1 cup tightly packed brown sugar
- 1/2 cup caster sugar
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 350g good quality mix of dark & milk chocolate
- Pecan nuts
- sea salt, for sprinkling
- Extra choc chunks for topping
To brown the butter
- Place butter into a saucepan and melt over medium heat. Cook until milk solids separate, then until mixture foams, approximately 8 minutes, stirring occasionally, making sure the butter doesn’t burn.
- Once butter has turned a golden brown, turn off heat. Add the salt then pour butter into a mixing bowl and allow to cool
To make the dough
- Once butter has cooled slightly, whisk in the sugars using a stand mixer. Add eggs and yolks one at a time, whisk until smooth and combined. Whisk in the vanilla.
- In a separate bowl combine together flour and chocolates. Add flour/choc to butter mixture. Pulse until just combined.
- Cover dough and refrigerate for a minimum 4 hours. Best chilled overnight. Dough should be firm but soft enough to form into balls.
Baking the cookies
- When ready to bake preheat oven to 180C. Line two baking trays with baking paper. Form and roll dough into balls, slightly bigger than a golf ball
- Top cookies with extra choc chunks and a pecan. Place them onto baking trays, 5cm apart. Sprinkle extra salt on cookie balls.
- Bake cookie balls for approx 16 minutes or until golden brown at the edges but still soft in the middle.
- For the ripple effect and a crunchy edge texture; After baking for 10minutes, remove trays from the oven and tap firmly on a bench top to collapse the cookie. Repeat this process every 2 to 3 minutes.
- Once baked allow to cool on the baking tray for at least 10 minutes before transferring to an airtight container. Best consumed within 2 to 3 days
Tip: Make the cookie dough a day prior to baking for the best result.