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- Line two baking trays with parchment paper and set aside.
- To brown the butter, add half the butter to a medium saucepan over a low heat. Swirl the butter in the pan occasionally. It will foam, and start to crackle and pop. Once it turns a hazelnut brown and you notice a nutty scent, it’s ready. Immediately pour the butter into a small bowl, bits and all, and allow it to cool to room temperature.
- Beat the remaining butter with the brown sugar for 3-5 minutes until the mixture is smooth. Beat in the vanilla extract and golden syrup. Add the cooled brown butter into the bowl, along with the granulated sugar. Beat for two minutes, until light and fluffy. Add the egg and egg yolk and beat again.
- Add the flour, salt, and bicarbonate of soda, beating on low speed just until everything is incorporated. Use a spatula to fold in the chocolate and pecans and finish incorporating all of the dry ingredients into the dough.
- Scoop the dough onto a piece of parchment paper or cling film. Flatten it slightly into a thick disk and refrigerate for at least 30 minutes.
- About 15 minutes before you’re ready to begin baking, place racks in the centre and upper third of the oven and preheat your oven to 175°C/160°C fan/gas mark 4.
- Shape the dough into tablespoon-sized balls, and place onto the prepared baking trays, leaving about two inches between the cookies. Sprinkle the cookies with sea salt, and bake for 12-15 minutes, until golden brown. Remove from the oven and allow to rest for at least five minutes before moving them.
Test Kitchen Tip: The trick to achieving a lovely soft, and chewy cookie is making sure to let the butter cool down before mixing it in. The time you leave your prepared dough in the fridge is key too. The longer you wait, the better the texture will be.
Per serving: 451kcals, 24.6g fat (13.3g saturated), 54g carbs (34g sugars), 5g protein, 1.7g fibre, 0.430g sodium