Beatrix’ Salty, Choc Chip Cookie

Side Notes
Cost of non-staples: $15
Serves: 20 Cookies

Ingredients
70 g raw nuts (walnuts/almonds/hazelnuts)
170 g chocolate (dark 60-70%/milk)
240 g unsalted butter, cool and pliable
240 g brown sugar
100 g demerara sugar
5 g (½ teaspoon) vanilla paste
50 g egg (approx. 1 egg)
20 g egg yolk (from approx. 1 egg)
220 g plain (all-purpose) flour
8 g (1 teaspoon) bicarbonate of soda (baking soda)
2 g (¼ teaspoon) fine sea salt
cooking oil spray
sea salt flakes

The Method

1. TOAST THE NUTS: Preheat the oven to 150°C. Put the nuts on a baking tray and toast in the oven for about 20 minutes, or until golden brown all the way through. Turn the oven off. Cool the walnuts quickly in the fridge, then coarsely chop. Chop the chocolate into large gravelly pieces and mix with the nuts. Set aside.

2. COOKIE DOUGH: Brown half (120 g) of the butter in a small 20 cm (8 in) wide saucepan. Set aside at room temperature.

3. While the brown butter is cooling, place the remaining butter, both sugars and vanilla in the bowl of an electric stand mixer. Using the paddle attachment, beat on speed 4 (medium) for about 8 minutes. The mix will look more like sugary paste than soft and creamed. This is because the sugar to butter ratio is high, but this will be corrected when the brown butter is added.

4. Meanwhile, lightly mix the egg and yolk in a small bowl with a spatula. Sift the flour, ground tea, bicarbonate of soda and salt into another bowl and set aside.

5. Reduce to speed 2 (above low) and slowly stream the brown butter into the bowl. Beat for 3 minutes. Add the egg mix in two batches and beat for 2 minutes on speed 8 (under high). The mix should look pale and creamy but holding a very soft (but not liquid) structure.

6. Reduce to speed 2 (above low) again, add the chocolate and nuts and mix for 1 minute until only just incorporated. Add the dry ingredients and mix for a final minute. Take the bowl off the mixer and give the dough a thorough and final mix with a stiff spatula.

7. Line a tray with baking paper or plastic wrap. Scoop the cookie dough onto the tray. Place the scoops closely together on the tray. (Tip: measure the dough as 2 full tablespoons each or weigh to 40 g and roll into a sphere). Cover and chill overnight.

8. BAKE: The next day, preheat the oven to 130°C. Lightly spray a baking tray with cooking oil spray and line with baking paper. Arrange the dough balls on the tray, allow for spreading. Sprinkle a few flakes of sea salt on top of each cookie. Bake for 25-30 minutes until golden brown. The cookies will still be soft but will firm up when cool.

   TIP: Bake a little more if they are too pale or you prefer a crispier cookie. Optimal wait time before eating is 20 minutes.