Saffron Brown Buttered, Cranberry & Macadamia Chocolate Chip Cookies

After baking what feels like a million cookies, I finally have what I like to believe is THE perfect cookie! Now I am by far not a cookie expert, and the reason it took be so many goes is because I actually have never been able to make cookies (I said the same thing about brownies and you guys are now obsessed with my recipe!), so I am happy to have got a cookie that gives me the flavour, the crunch, the texture and all the betweens!

 

 

TO NOTE:

 

  • Brown butter is a major for this! It brings out a richness, nuttiness and overall BOMB flavour, mainly because you are getting rid of the water and toasting the milk solids – leaving you with the good stuff!

  • You don’t need to add the Saffron to the butter but I personally love it – it for sure becomes a more elegant, bouji brownie that maybe a kid won’t appreciate! And there is something about chocolate and saffron which melts my heart.

  • I use two types of flour (Bread + Plain) – I know SO annoying Dina! But honestly the combo gives the cookies more gluten which in turn makes them more chewy, but not chewy that you feel you have a toffee in your mouth, but chewy that makes you want to keep eating MORE!

  • If you don’t have bread you can just use all plain flour, this will be less chewy, it will spread more when baking and have a slightly crisp exterior – but it will still be good! If you do this, make sure to make your balls more round and less flat.

  • NUTS – I went crazy with what nut worked best, the nuts is mainly there for texture – so don’t break them down too much. I found Macadamia was the toughest one once baked and didn’t soften too much. Brazil Nuts would be fab for that texture or Pecans, which would also compliment the Brown Butter.

  • Cranberries – you can also use Barberries – this added a perfect sour note to break up the sweetness.

  • Oven temp – I noticed that these work at 180°c for 10mins or 160°c for 12mins. 180°c spreads less giving you a thick cookie and 160°c gives you a thinner wider one. I prefer 160°c texture.

  • FRIDGE TIME! This is major and you can’t avoid it. Don’t bake them if you don’t have patience. They will need at least 12 hours or 6 hours in the freezer. If you try and miss this part then your cookies will just be a melting pot in the oven and you’ll be eating a caramel crisp!

Ingredients:

Method:

Butter
1

Brown your butter – place the diced butter into a pan and turn up the heat to medium so that you can maintain an even temperature (add in your saffron at this point if using).

2

Let the butter cubes completely melt and then you will see it begins to froth and bubble and that’s when you want to start stirring or whisking – and don’t stop!

3

Stir for about 5 minutes and first you’ll notice the colour, then the smell, then the froth will begin to disappear and then you’ll see the milk solids toasted at the bottom. Once you reach that stage, remove from the heat and leave to cool completely.

Combine dry ingredients
1

Combine all your dry ingredients and mix well to make sure everything is evenly distributed.

2

Add in the chocolate, nuts and cranberries and combine well.

3

Once your butter is cool, pour in. Followed by your egg.

4

Using your hand or a wooden spoon combine everything till it forms a dough.

5

You will have to work quickly here as the dough will feel very oily from the butter – don’t worry you don’t need more flour!

6

I divide mine into 9-10 balls (61g each) – I suggest you get your scales so you have even cookies!

7

Place on a tray lined with baking paper and leave in the fridge overnight.

Baking the cookies
1

Turn your heat to 160°c.

2

Place cookies in the oven and cook for 12 minutes, they will be soft when they come out but leave them to harden up.

3

As soon as they are out I like to sprinkle a bit of sea salt on top – love the way it evokes the sweet notes!

4

Once they are cooled, ENJOY AND SEND ME PHOTOS!