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Flying Fish, Level G, Harbourside, The Star, 80 Pyrmont Street, Pyrmont
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Recipe of the Week: Brown Butter Choc Chip Cookies
This week, Rebecca Merhi, a talented young chef at Flying Fish Restaurant, has sent us this more-ish recipe for an all-time favourite – who can resist a choc chip cookie, and these little beauties are next level!
Rebecca Merhi’s Brown Butter Choc Chip Cookies
Prep time: 15 mins Cook time: 15 mins Makes 12 cookies
Method: 1) Brown the butter in a medium saucepan with high edges, constantly stirring to ensure the milk solids colour evenly. You will know when it’s ready when the butter begins to foam, turning brown and releasing aromas of nuttiness. Cool down. 2) Once your brown butter is cooled*, add your salt, brown sugar, vanilla bean and egg, and beat until light ribbons fall off your whisk. 3) Add in the sieved self-raising flour, and fold through gently** so it’s just incorporated. 4) Fold through your mixed chocolate chips. 5) Allow your cookie dough to rest in the fridge for at least half an hour***. 6) Preheat your oven to 180°C. 7) Weigh your cookie dough into 55g pieces, and roll into a ball. 8) Place onto a lined baking sheet, ensuring there is enough space between each cookie and the sides for it to spread evenly. 9) Bake for 12–15 minutes, or until the cookies have just started to get golden. 10) Take out of the oven and transfer to a cooling rack. 11) Once cooled, enjoy with a nice coffee ☺
Notes: *Brown butter doesn’t have to be cooled completely, just enough so it doesn’t cook your egg. **Don’t over-mix your flour otherwise your cookies will have a cakier texture. ***To maximise flavour, you can leave your cookie dough in the fridge for days.
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