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Recipe:
INGREDIENTS-
300g of unsalted butter
100g of granulated sugar
270g of brown sugar
2 large eggs
120g of unsalted butter
100g of dark brown sugar
330g of flour
50g milk powder
2g of salt
5g of baking powder
5g of cinnamon
5g of ground coffee
100g of dark chocolate
50g of milk chocolate
METHOD-
– Start by adding your butter to a pan and cooking on a low-med heat until the butter is browned, the milk solids will separate and become brown, a foam will form over the top, and an aroma of hazelnuts will be present.
– Allow the butter to cool until solid and at room temperature
– While the butter cools, prepare the butter scotch by adding the butter and dark brown sugar to a saucepan, cook, stirring continuously, until it reaches a temperature of 150 °C. At this point, add the miso and whiskey, stir them in, spread your butterscotch onto a tray, and allow to cool
– Begin the cookies by adding the butter, brown sugar, and sugar to a bowl and beating them together until fluffy and combined.
– Add in your egg and beat till combined
– Add half your dry ingredients, mix until incorporated, then add the remaining ingredients.
– If your dough seems too dry, add milk to loosen the mixture; however, this is a dry dough
– Roughly chop the chocolate into irregular shards and add to the dough along with as much broken-up butterscotch as you’d like.
– If you prefer a fudgier cookie, leave the dough to rest in the fridge for 30 minutes or overnight, once ready to bake, shape your cookie dough into 75g balls, place them on a baking tray lined with baking paper, and place your cookies on the tray, leaving space in between for them to spread.
– Place the tray into an oven preheated to 180 °C and bake for 12-17 minutes, depending on how soft you want your cookie; longer = crispier.
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