Brown butter, flaky salt, and a gooey chocolate centre – its the perfect warm weekend hug in cookie form

Ingredients:

• 280g butter
• 230g brown sugar
• 110g sugar
• 2 eggs at room temperature
• 2 tbsp heavy cream, room temperature
• 2 tsp vanilla extract
• 350g flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp flaky kosher salt
• 200g Hershey’s chocolate chips
• White Hershey’s
• Pecans

Instructions:

1. Melt butter in a saucepan over medium-high heat until browned, about 5 minutes. Pour into a large bowl to cool
2. In a separate bowl, whisk together flour, baking soda, and baking powder
3. Add sugars to the cooled brown butter and whisk. Mix in eggs, heavy cream, and vanilla
4. Fold dry ingredients into the wet mixture, then fold in chocolate chips
5. Cover and refrigerate for at least 1-2 hours or up to 24 hours
6. Preheat over to 375F
7. Take a small ball of dough and stuff with a White Hershey’s chocolate piece in the center, decorate with half a pecan
8. Bake the cookies for 10 minutes until the edges are set but the tops are still soft. At this point, you can gently push some broken Biscoff cookies into the tops of the cookies.

I suggest storing these cookies in an airtight cookie jar for later snacking!