Bacon, Brown Butter and Chocolate Chip Cookies

Ingredients:

245g unbleached plain flour
1/2 tsp baking soda
1/2 tsp salt
175g unsalted butter
100g granulated sugar
150g dark brown sugar
2 tsp vanilla extract
1 large egg
1 large egg yolk
120g dark chocolate, chopped
75g dark chocolate chips (at least 60% cocoa solids)
3 tbsp milk chocolate, grated
50g streaky bacon that's been fried until crisp, then cut into 5mm pieces

Method:

Sift together the flour, baking soda and salt into a bowl and set aside.

Melt 150g of the butter in a non-stick frying pan over medium-high heat. Continue cooking, swirling the pan constantly, until the butter is dark golden brown (look after this constantly, as butter can burn quickly). As soon as the butter is golden brown and has a nutty aroma, immediately take the pan off the heat and pour into a heat-proof bowl. Stir in the remaining butter then set aside to cool.

Stir the sugars and vanilla into the butter and whisk until thoroughly combined. Add the egg and the egg yolk and continue beating until the eggs are completely incorporated. Set aside to stand for 1 minute then beat the mixture with a whisk once more. Repeat this process several times (this ensures all the sugar has dissolved).

Add the flour mix and, using a wooden spoon, stir the batter until the ingredients are just combined. Now stir in the grated chocolate, chopped chocolate and chocolate chips and the bacon pieces. Stir again until just combined (take care not to over-stir).

Using a teaspoon, place heaped spoonfuls of the batter onto a baking tray lined with greaseproof (waxed) or parchment paper, ensure that they are well spread (I typically get about a dozen). Transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until golden brown and just set along the edges (but still soft in the middle).

Remove from the oven and allow to cool on the baking tray for 10 minutes then transfer to a wire rack to cool completely.