We are so excited to share this winning recipe with you,
straight from Nanaimo to Bon Appétit!
With rich brown butter, Skor bars and dark chocolate - this recipe takes chocolate chip cookies to a whole new level. Created by Kate Davis of Nanaimo (www.ragebake.com), it was submitted to the Bon Appétit's Reader's Week contest in 2017 - AND WON!!!. The recipe was published online, and then in a bonus issue of the magazine. Congratulations Kate, and thank you so much for letting us share your recipe with our fans!
Ingredients
- 1 C unsalted butter
- 2 C all-purpose flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 C packed brown sugar
- 1/3 C granulated white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 C Skor bar pieces (or 2 finely chopped bars)
- 1 1/2 C dark chocolate chunks
- Pinch Flaked Sea Salt (optional)
Preparation
Cook butter in a saucepan over medium heat, stirring often, until it foams and then browns. 5-8 minutes. Immediately scrape into a mixing bowl and let cool to room temperature.
Whisk flour, baking soda and koser salt in a medium bowl. Set aside.
Add brown and white sugar to the browned butter and beat on medium speed until incorporated - about 1 minute. Add eggs and vanilla, and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer to low; add dry ingredients and beat just to combine. Gently mix in the Skor pieces and chocolate chunks.
Let dough sit at room temperature for at least 30 minutes - dough will thicken as it sits.
Preheat oven to 375F and scoop dough onto a parchment lined baking sheet using a tablespoon - roughly 3" apart. Do not flatten. Sprinkle with flaky sea salt if desired.
Bake until edges are golden brown and firm, but centres are still soft. Approximately 9-11 minutes. Allow to cool on baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
