Prep time: 50 minutes

Cooking time: 15 minutes

Total time: 1 hour 5 minutes

Makes 5 giant cookies

INGREDIENTS

240g salted butter, cut into blocks

260g muscovado sugar

2 eggs

15ml (1 Tbsp) vanilla extract

10ml (2 tsp) coffee powder

280g flour

5ml (1 tsp) salt

5ml (1 tsp) baking powder

Pinch of bicarbonate of soda

250g dark chocolate chips

METHOD

Place the butter into a saucepan on a low heat and allow to melt. Once melted, cook for a few minutes longer to allow the butter to brown and become foamy. Remove from the heat and allow to cool completely before use.

Once the butter is cooled, whisk 95g of the burned butter with the sugar until creamy for about 5 minutes.

Add the eggs one by one as well as the vanilla extract and coffee powder. Cream the mixture for another 4-5 minutes.

Sift the flour, salt, baking powder and bicarbonate of soda together. Add the dry ingredients and the dark chocolate chips to the butter mixture and mix well until combined and you have a cookie dough.

Pre-heat the oven to 180°C. Line a baking tray with baking paper and spray with non-stick food spray. Place balls of about 175g of cookie dough evenly spread on the baking tray. Place the baking tray in the fridge for about 20-30 minutes to rest.

Bake the cookies for about 12-15 minutes. Allow to cool and enjoy!