There is "afternoon tea," and then there is afternoon tea with browned butter white chocolate cookies.
If you’ve been following us on socials, you’ve probably seen these rippled beauties sitting pretty on our Polka Dot Natural tablecloth.
Why Browned Butter Changes Everything
If you haven't browned your butter before, prepare for your kitchen to smell like toasted hazelnuts and caramel. It adds a depth of flavor that makes a standard cookie feel like it came from a high-end patisserie.
The Recipe: Browned Butter & White Chocolate Cookies
Makes 12 large cookies (65g each)
The Ingredients:
- 130g browned butter
- 40g cubed butter (melted into the warm browned butter)
- 160g brown sugar & 50g white sugar
- 1 egg
- 195g all-purpose flour
- 1/2 tsp bicarb soda & 1/4 tsp baking powder
- 1/4 tsp salt
- 150g white chocolate chunks
The Method:
- Brown the butter: Melt 130g in a pan until it foams and turns golden brown. Remove from heat and stir in the 40g of cold cubed butter.
- Mix: Whisk in your sugars, then the egg until smooth.
- Fold: Gently stir in your dry ingredients and that glorious white chocolate.
- The "Slam": Bake at 180°C for 10-12 minutes. Halfway through, lift the tray and give it a firm "slam" on the oven rack. This creates those iconic ripples!
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