Recipe: Brown Butter, Ginger & White Chocolate Cookies

These cookies are one of our absolute favourite flavours! The nutty richness of browned butter, paired with the warm spice of ginger and the sweetness of white chocolate, is just the ultimate combination. Don’t judge them until you’ve tried them for yourself!

20 minutes prep time, 2 hrs chill time, 10 minutes cooking time

Ingredients - Makes 10 cookies

• 150g Salted Butter

• 165g Light Brown Sugar

• 100g Granulated Sugar

• 1 Egg

• 230g Plain Flour

• 2 Tsp Ground Ginger

• 1/2 Tsp Ground Cinnamon

• 1/2 Tsp Ground Nutmeg

• 1 Tsp Bicarbonate Soda

• 1 Tsp Baking Powder

• 350g White Chocolate Chips

Method

1. Start by melting the butter over medium heat until it begins to boil. It will bubble and crack as the moisture evaporates. Stir until the butter turns golden. As foam forms, stir constantly until you see brown specks at the bottom of the pan. Be careful, as it can burn quickly, so don’t walk away! Once you see the brown specks, remove the butter from the heat. It should smell amazing. Pour it into a bowl and let it cool for 5 minutes.

2. Beat the butter and both sugars in a bowl until smooth and slightly fluffy.

3. Mix in the egg until creamy, then add a splash of milk.

4. Fold in the flour, spices, bicarbonate and baking powder.

5. Add the chocolate chips until well combined.

6. Use a cookie dough scoop to divide the dough into 10 portions. Cover and refrigerate for at least 2 hours. This will prevent the cookies from spreading too much when baked.

7. Preheat the oven to 180°C.

8. Place the cookies on a baking tray lined with parchment paper. We recommend spacing 4 cookies per tray to allow room for slight spreading as they bake. Bake in the oven for 10 minutes.

Note: The cookies may still be slightly gooey when you take them out of the oven. Let them cool, and you'll get the perfect combination of a crispy outside and a soft, chewy inside.

Enjoy!