B R O W N B U T T E R C O O K I E S Thank you for the giveaway entries (and for the sinful amount of messages asking me to rig the vote)! ** RECIPE DETAILS BELOW** INGREDIENTS (makes 20): * 280g Unsalted Butter * 150g Dark Brown Sugar * 150g Caster sugar * 2 Large Eggs, always @clarence_court Burford Bs for us! * 200g Plain Flour * 200g White Bread Flour (can sub plain flour if you can’t get hold of this) * 2 tsp Sea Salt, extra flakes to finish, always @maldonsalt for us! * 2 tsp Bicarb of soda * 400g High-Quality Chocolate, broken into rough chunks (any chocolate of your choice, just not cooking chocolate!) METHOD: * Heat butter in a saucepan on medium heat, stirring continuously, until the white bits turn golden brown and it smells nutty. Allow to cool to room temperature. * Use an electric mixer to combine the browned butter and sugar. * Mix in the eggs very briefly. * Sift flour, salt and bicarb together then add a bit of flour mixture at a time into the dough, folding gently with a spatula. * Before the dough is fully combined, add in the chocolate chunks and fold until well-distributed. * Divide the dough into 20 equal balls (approx. 75g each) and place them on baking paper with plenty of room around them. Keep the dough rough around the edges; do not soften the surface of the ball or flatten. * Cover and rest the dough in the fridge for minimum 2 hours or overnight. * Pre-heat oven to 180°C fan. * Bake the cookies for 10 mins. * Take the tray out and drop the tray from a height so that it bangs on the kitchen counter. Repeat 3 times to create cracks in the surface. * Then apply a circular motion around the cookies using a cookie cutter to help then retain their circular shape. * Continue to bake for 4 more mins. They will be very soft, but do not be tempted to bake for longer as they will continue to firm up as they cool! * Apply circular motion with the cookie cutter once more. * Whilst they’re still hot, sprinkle liberally with sea salt flakes. * Allow to cool in baking tray for at least 15 mins because carefully transferring to a cooking rack. * Best served slightly warmed up!