I’m on a brown butter bender. I can’t stahp with the brown butter blondies and the brown butter buns, and now these Brown Butter Chocolate Malted Cookies. It would be a problem if it weren’t so awesome.
The brown butter makes these cookies. It works with the malt balls to create this super malty, super buttery flavour, all wrapped up with cocoa and milk chocolate. UGH, these are so good.
Rain was spattering against the windows when I woke up this morning, and the cool air coupled with the sound of the rain made baking cookies seem like the ideal activity for today. And it was.
But it did make it hard to feel like doing any other work. It’s a pitfall of working from home – baking cookies is eminently possible. At least if you’re at the office, you can’t just dive into some baking. When you have that option and Pinterest is screaming at you to SEIZE THE DAY!!! it’s hard to know what the right decision is.
But then I remember that cookies are always the right decision. Duh. In fact, it was lucky that the rain inspired my baking this morning, because if I’m honest I’ve been struggling with inspiration lately. If you have a minute, I’d love to hear what’s been inspiring you ! Help a sister out. Send me any weird, crazy, anything stuff that you’ve been feeling good about. ANYTHING AT ALL!
And then help yourself out and make some cookies because SERIOUSLY. They’re. So. Good.
- 1+ ½ sticks (175g) butter
- ½ cup (110g) caster sugar
- ¾ cup (185g) brown sugar
- 1 egg + 1 egg yolk
- 1 + ¼ cups (185g) plain flour
- ¾ tsp baking powder
- ¼ cup (25g) cocoa powder
- pinch of salt
- 2 oz (50g) milk chocolate, chopped
- 1 cup maltesers or whoppers chopped
- Line two baking sheets with baking paper, and preheat the oven to 350F/180C.
- Place the butter in a large saucepan (it will foam up a lot) and cook for about 5-7 minutes, or until it foams up and turns a dark golden brown. Place into the bowl of a stand mixer and leave for 15 minutes to cool down.
- When the butter is cool, add the sugars and beat until combined, and then add in the egg and egg yolk and beat until thick and slightly paler in colour.
- Add in the flour, baking powder, cocoa and salt and mix until just incorporated.
- Finally, fold through the chopped chocolate, and chopped maltesers/whoppers.
- Form the dough into twelve cookies, 6 on each sheet, and press them flat.
- Bake for 10-12 minutes or until cracked and risen, and then leave to cool completely on the baking sheets.