Camol Cookie 🍪

Crisp at the edges and soft in the middle, made with nutty browned butter and pockets of dark chocolate. The dough needs to chill before baking. The cookies come out soft and firm up as they cool.

Ingredients

• Butter (to brown)115 g
• Sugar (½ white, ½ brown)½ cup
• Egg1
• Vanillato taste
• Flour180 g
• Baking soda or baking powdera little
• Salta pinch
• Dark chocolate, chips or choppedto taste

Method

1. Melt the butter and let it bubble gently until golden and caramelised — this is browned butter. Do not stir it with a spoon or anything else, as it will foam; just swirl the pan so it does not burn.
2. In the bowl you will make the dough in, add the browned butter and the sugar. Stir until combined.
3. Add the egg and vanilla, and blend with a hand whisk.
4. Sift in the flour and baking powder (or baking soda) and mix in a little at a time. Add the salt together with the flour.
5. Add the chocolate chips (or chopped chocolate) to the dough and stir through.
6. Line a baking tray with parchment paper.
7. Roll the dough into balls of your preferred size, then chill for 1 hour in the fridge (or 30 minutes in the freezer).
8. Bake in an oven preheated to 175°C for 12–14 minutes.
9. The cookies will still be soft when they come out — they firm up once cooled.
10. While the cookies are still hot, you can sprinkle a little salt over the top. A touch of salt on a sweet-and-bitter cookie gives a lovely, surprising flavour.