Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Brown butter
- 115 g unsalted butter
Dough
- 150 g caster sugar
- 100 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 225 g plain flour
- 1 tsp baking soda
- 1 tsp sea salt flakes
- 200 g dark chocolate chips (or a mix of dark and milk)
- 100 g macadamia nuts, roughly chopped (optional, or use walnuts)
Method
Brown the butter
Place unsalted butter in a small saucepan over medium heat.
Swirl gently (don't stir) as it melts, foams, and turns golden brown, about 5–7 minutes. Watch carefully: you're aiming for a deep amber colour with a nutty aroma, not black specks.
Pour into a bowl (including all the brown bits at the bottom) and let cool to room temperature, about 15 minutes.
Make the dough
In a large bowl, whisk together cooled brown butter, caster sugar, and light brown sugar until combined (it won't be as fluffy as creamed butter).
Add egg and vanilla extract; whisk until smooth.
In another bowl, whisk together plain flour, baking soda, and sea salt.
Fold dry ingredients into wet ingredients until just combined—don't overmix.
Fold in chocolate chips and macadamia nuts (if using).
Chill and bake
Cover the dough and refrigerate for at least 2 hours (or overnight—dough keeps for up to 3 days).
Preheat oven to 190°C fan-forced.
Line a large baking tray with baking paper.
Scoop dough into 12 roughly equal portions (about 50g each) and place on the tray, spacing them 5cm apart.
Bake for 11–13 minutes: edges should be deeply golden and the centre should still look slightly underdone.
Let cool on the tray for 5 minutes (they'll firm up as they cool), then transfer to a wire rack if you like, or eat warm from the tray.
