Brown Butter Chocolate Malted Cookies
Gooey brown butter cookies with milk chocolate and malt balls.
Serves: 12
  • 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
  1. Line two baking sheets with baking paper, and preheat the oven to 350F/180C.
  2. 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.
  3. 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.
  4. Add in the flour, baking powder, cocoa and salt and mix until just incorporated.
  5. Finally, fold through the chopped chocolate, and chopped maltesers/whoppers.
  6. Form the dough into twelve cookies, 6 on each sheet, and press them flat.
  7. Bake for 10-12 minutes or until cracked and risen, and then leave to cool completely on the baking sheets.
Recipe by The Sugar Hit at