A little extra caster (superfine) sugar mixed with some cinnamon, for coating
100g dark chocolate chips (about ½ cup)
Method
Preheat the oven to 180 C (350 F) and line a couple of trays with baking paper.
Brown the butter. Put the butter in a small saucepan and place over a medium heat. Cook, until the butter melts, foams up, subsides, smells nutty and has brown specks across the bottom of the pan. Remove from the heat and stir in the vanilla.
Set aside to cool for 10 minutes.
Meanwhile, in a mixing bowl, combine the flour, both sugars, cinnamon, nutmeg, baking powder and soda and sea salt with a rubber spatula.
Mix in the browned butter until mostly combined, then add the egg and stir until incorporated.
Scoop up a tablespoon of cookie dough and flatten in the palm of your hand. Place some chocolate chips (around 7 - 8) in the centre of the disc and pinch the sides together to close the dough around the chocolate chips.
Roll into a ball, roll into the cinnamon sugar and place on the prepared trays.
Bake for 10 minutes, until the edges are golden and the cookies are slightly puffed.
Allow to cool ever so slightly before digging in! Makes 16 cookies.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/12/22/chocolate-stuffed-christmas-cookies/