(they are cranberry and white chocolate but sure you could go wild with variations)
Ladies and gentlemen of the internet, I am here to tell you there is no need for you to do drugs or search for legal highs, because these cookies right here are the epitome of awesome. I have had the recipe saved for almost 3 years waiting for the perfect time to make them and because I thought browning butter would be a faff. It was a faff, but that was no excuse for not having more of these cookies in my life and the lives of my loved ones. Go forth and multiply, cookie-deliciousness…
260g unsalted butter
200g (1 cup) brown sugar
100g (1/2 cup) white sugar
1 tsp vanilla
325g (2.5 cups) flour
1 tsp bicarbonate of soda
1/2 tsp salt (think of all the salt you saved in the butter)
1 cup dried cranberries
100g white chocolate chips
- The night before you are going to make these, heat the butter over medium heat. Stir constantly. It will start bubbling away. Keep stirring and heating until it turns light brown and smells slightly toasted. Take off the heat (be careful it doesn’t burn) and pour into a container to cool overnight at room temperature until solid.
- The next day, cream the butter and sugars until fluffy. Beat in the eggs one by one, scraping the sides, then add vanilla.
- Whisk the four, bicarbonate of soda, and salt.
- Stir the flour into the butter mix until combined, then fold in the cranberries and white chocolate.
- Line cookie sheets with parchment paper. Place heaping tsps of batter onto the tray and flatten slightly.
- Bake for 8-10 minutes at 180oC until lightly golden on the edges. Slide the parchment paper onto a wire rack to allow the cookies to cool. Die of a food coma.