Eric makes brown butter chocolate chip cookies

Step 1/3

• 20 g butter
• 30 g flour
• ⅛ tsp baking soda
• ⅛ tsp salt
• 20 g milk chocolate
• 30 g mini chocolate eggs

• oven
• saucepan (small)
• rubber spatula
• bowl (large)
• whisk
• cutting board
• knife

Preheat oven to 175°C/350°F. Add butter to a small saucepan over medium heat. Let brown until it starts to look golden and darker, toasted milk solids become visible on the bottom of the pan. Set the butter aside to cool. Whisk flour, baking soda, and salt together in a large bowl. Roughly chop the chocolate into chunks and chop chocolate mini eggs.

Step 2/3

• 12 g sugar
• 12 g brown sugar
• ¼ egg

• bowl (large)
• whisk

Whisk together slightly cooled browned butter, sugar, and brown sugar in a separate bowl. Add egg and vanilla, whisk well until the mixture has lightened in color. Add the dry ingredients to the wet and combine, then fold in the milk chocolate chunks with a spatula.

Step 3/3

• baking sheet
• parchment paper
• ice cream scoop
• platter

Use an ice cream scoop to make even dough balls and place onto a parchment-lined baking sheet. Flatten each cookie slightly to encourage spreading, then press in chopped chocolate eggs, and bake at 175°C/350°F for approx. 10 min. Allow to cool and enjoy!

Enjoy your meal!