Brown Butter Christmas Cookies
Makes 10-12
Ingredients
230g unsalted butter, at room temperature
165g brown sugar
65g caster sugar
2 eggs, plus 1 egg yolk
1 tsp vanilla extract
300g plain flour
1 tsp bicarb soda
Pinch of salt
100g red and green M&Ms
180g milk chocolate chips
Method
Melt half the butter in a saucepan over medium heat, stirring frequently, until it turns golden brown. Remove from heat and pour into a bowl to cool in the freezer for 8-10 minutes.
Preheat the oven to 175°C and line two baking trays with parchment paper. In the bowl of an electric mixer, cream the remaining butter, cooled brown butter, brown sugar and caster sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the extra egg yolk and vanilla extract.
Add the flour, bicarb soda and salt to the wet mixture. Mix until just combined. Stir in the chocolate chips and M&Ms.
Roll the dough into balls (about 2 tablespoons each) and place them onto the prepared baking trays, spacing them 4-5cm apart. Bake for 10-12 minutes, or until the edges are golden, then remove from oven and allow the cookies to cool slightly on the trays before transferring to a wire rack. Eat warm or let them cool completely and store in an airtight container for up to 4 days.
