Cookie Dough

Pictured above: butter browning on the stove

Ingredients:

135g unsalted butter (a)
65g unsalted butter (b)
150g brown sugar
75g caster sugar
55g (1) egg
20g (1) egg yolk
300g plain flour
4g salt
1.5g bicarb soda
10g baking powder
140g caramelised white chocolate
100g macadamias

Method:

Make a brown butter with butter (a), cool it to below 70C, stir in butter (b). Add sugars and whisk to combine. Add egg and whisk to combine. Add dry ingredients, chocolate and macadamia and mix just until combined. Refrigerate for 1 hour. Portion to 80g balls, gently flattening them in your palm. Place portioned cookies in the fridge or freezer overnight.

Bake with generous spacing on the tray at 180C for 15 minutes.

Note: the cookie dough will sit happily in a tub in the freezer for up to 1 month.