Brown Butter Ginger Cookies

Fri, 6th of May

Browning half the butter in these cookies gives them a rich caramel flavour. I also used my dark ginger chocolate, broken into chunks, and a little ground ginger in the cookie dough for an additional hit of flavour. These are crispy and chewy with rich caramel, chocolate and warm ginger running through them- what's not to like?!

Helen James


Makes 36 Cookies

  • 8 oz (225g) butter
  • 1 cup (200g) light brown sugar
  • 2 tsp vanilla extract
  • ½ cup (115g) white sugar
  • 1 egg
  • 2 and ¼ cups (250g) flour
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 bar Considered Ginger Chocolate (80g)- broken into chunks
  • ½ cup (60g) pecans

  1. 1. Place ½ the butter in a pan and melt over a medium heat until butter begins to brown and caramlise. Be careful not to burn it but keep browning until you get a strong caramel smell. Pour into a small bowl and allow to cool for 20 mins.
  2. 2. In a mixing bowl beat the remaining butter, brown sugar and vanilla extract until the mixture is light.
  3. 3. Add the cooled brown butter and white sugar and beat until light and fluffy.
  4. 4. Add the egg and beat for 1 min.
  5. 5. Fold in the flour, ginger, salt and baking soda until combined.
  6. 6. Fold in the chocolate chunks and pecans.
  7. 7. Scoop out the dough into balls approx. 2tbsp size and chill in the fridge for 30 mins.
  8. 8. Pre-heat the oven to 180˚C and line a baking tray.
  9. 9. Place the balls on lined baking tray and leave about 2 inches between each cookie as they will spread as they bake.
  10. 10. Bake in the oven for 12-15 mins. or until golden. Remove from the oven and leave rest for 5 mins. before moving them.

Let me know if you make this and how you get on #consideredbyhj

Considered by Helen James is available at selected stores

Products used: Speckle Side Plate3540168 Speckle Bowl3540169 Speckle Mug3540170 2 Pack Tea Towel3511158