I can't believe it's Secret Recipe Club Group D reveal day again. This month has really flown by and I'm barely keeping up with my blog posts. It's my fault for taking part in so many challenges this month! The secret recipe club is one of my favourite and I always have fun choosing which recipe to make from my assigned blog.
This month I have been assigned Healthy Delicious. Lauren and I have been paired previously for secret recipe club. She chose to make my earl grey tea banana bread and I'm really pleased that I now get an opportunity to make a recipe from her blog. She says she has been cooking for as long as she can remember and initially started her blog as a weight watchers blog. I love this quote from her blog "if it isn't delicious, it isn't worth eating" - definitely a motto I can live by! Most of her recipes take a maximum of 40 minutes to make so it's healthy, delicious and speedy!
I shortlisted quite a few recipes including crispy salted chocolate chip cookies, soft & fudgy chocolate peanut butter cookies, bruleed orange butter cookies, mini pineapple upside down cakes. As you can tell I was in a cookie mood which is how I came to finally choose these chewy brown butter espresso chocolate chip cookies.
I love baking with brown butter as it has a slight nutty, salty flavour. The espresso smells amazing here and it's choc full of chips, no pun intended ;) A really good recipe and one that I will definitely be making again. The only change I made to the recipe was reducing the sugar amount and increasing the chocolate chips as it was easier to use the whole bag than to weigh it out!
Recipe from healthy delicious
1 tablespoon instant espresso powder
250g plain flour
1/2 teaspoon bicarbonate of soda
pinch of salt
150g brown sugar
85g caster sugar
1/2 teaspoon vanilla extract
200g dark chocolate chips (you probably only need 150g)
- Preheat the oven to 185C.
- In a small saucepan, brown the butter over a medium heat.
- Stir occasionally to prevent burning.
- The butter should turn a nice golden brown colour and will have a slight nutty aroma.
- Remove from the heat and stir in the espresso powder.
- Set aside to cool slightly.
- In a large bowl, combine the flour, bicarbonate of soda and salt.
- In a small bowl, whisk together the brown butter mixture, sugars, and vanilla.
- Beat in the egg.
- Gently mix the wet ingredients into the dry ingredients — the dough will be very soft but should hold its shape.
- Stir in the chocolate chips.
- Drop rounded teaspoons of dough into a baking sheet lined with parchment paper.
- Bake for 10-14 minutes or until the centers are just set.