Oh my gosh guys! I’m in Europe! It’s amazing, so nice to be on holiday and enjoying Spring.
We’ve been to Poland to visit my family, went to a lovely wedding in the English countryside and are currently in London! We’re off again tomorrow to Amsterdam, then Prague and Vienna are next. If you have any tips please do tell!
Stay tuned to Instagram for photo updates of my trip (and yummy eats!) too.
But in the mean time, I’ve got a cookie recipe for you!
Remember a few weeks ago, when I shared with you my favourite, perfect, chewy, brown butter chocolate chip cookie recipe?
Well they were totally amazing, but along the way, when I was testing and developing that recipe, I landed on these cookies.
They are thicker, puffier, and softer inside than my perfect cookies, and (bonus!) they have Nutella swirled though them. Oooh yeah.
They’re still made with brown butter and still have a delicious, deep flavour but don’t need any resting time before baking. You can bake them and stuff your face with them straight away!
- 220g unsalted butter (1 cup)
- 220 brown sugar (1 cup)
- 145g caster (superfine) sugar (2/3 cup)
- 2 eggs
- 2 tsp vanilla extract
- 325g plain flour (2⅔ cups)
- 1 tbsp cornstarch
- 1½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 400g dark chocolate chips (2 cups)
- 140g Nutella (1/2 cup)
- First, brown the butter. Put the butter in a small saucepan over a high heat. Cook until the butter melts, bubbles up, then dissipates and begins to turn golden brown at the bottom of the pot.
- Pour into a bowl and allow to solidify at room temperature.
- Once set, preheat the oven to 180 C (350 F) and line a few trays with baking paper.
- Using a stand mixer fitted with paddle attachment, beat the browned butter and both sugars until light and fluffy.
- Beat in the eggs one at a time until combined, then the vanilla extract.
- Add the flour, cornstarch, baking soda, baking powder and salt and beat on a low speed until just incorporated.
- Fold in the chocolate chips and Nutella.
- Use a medium cookie scoop to drop balls of dough onto the lined baking trays and optionally sprinkle with sea salt.
- Bake for 9 minutes, until lightly golden around the edges. Allow to cool on trays.
- Makes 25 cookies.
- Happy baking!