Hiya! I feel like it has been ages since I wrote…probably has been…and I wanted to share this recipe with you for these amazing ‘Burnt Butter Choc Chip Cookies’. I posted this photo on my Instagram feed and had a lot of interest in the recipe.
The actual recipe has been adapted from the Winter 2013 issue of Fete Press magazine…love this publication!
BURNT BUTTER CHOC CHIP COOKIES
Ingredients– 225gm butter, melted
225gm self raising flour, sifted
225gm sugar (I only used 100gms)
200gm chocolate chips (I used 6 squares of 80% dark Lindt chocolate, broken into chunks)
Pre heat oven to 180C. Melt butter in a saucepan until it goes a caramel colour then leave to cool. When cold, mix in sugar with an electric beater. Add egg and beat again. Stir in sifted flour and choc chunks and mix well. Roll into small balls and place on grease-proof paper with room for them to spread out during cooking. Bake in oven for 12-15mins until golden brown.
…trust me they are gooood…even with my modifications!
You could make these and sit down with the current issue of Bespoke Magazine. I wrote a story for this issue about making and decorating a handmade home for winter..I even share where I get some of my favourite linens and decorator pieces. There are shots of our home and the Marley & Lockyer studio too, as well as loads more wonderful stories, DIY and wonderful handmade goodness. Click HERE to check it all out.
Thank you to the Bespoke team for asking to write the piece for their wonderful magazine too xx
A perfect way to spend the afternoon I think 🙂