A former Bake Off contestant revealed his secret to making any cookie taste better
If you’re ever in the mood for a sweet treat, baking is a great way to impress your friends and family. Cookies are an easy baked good to test out at home, but if you’re bored of the same old flavours, there’s a simple ingredient you can add to the butter to completely transform them.
Former Great British Bake Off contestant Rowan Claughton recently shared one of his favourite chocolate chip cookie recipes in a recent TikTok video, revealing a secret ingredient he uses to help intensify the flavour. Making sure the butter is flavourful can make all the difference to the finished product.
Rowan shared his love for coffee during his time on Bake Off, and now uses it as his secret weapon ingredient when making cookies. He said: “And while I do still have espresso coursing through my veins, my heart hasn’t exploded so I can share my brown butter espresso cookie recipe with you all.
By browning the butter, you develop a nutty flavour. Then, while the butter is cooling, add in instant coffee grounds. Be sure to strain away the granules.
Rowan continued: “These are beautiful cookies, they are delish.”
Rowan’s video has already been viewed over 1,947 times, receiving 273 likes and six comments. Hannah Jo commented: “Loved these, so tasty and salty!”
The Flour Baby said: “Oooh yum!!”
Wendy simply wrote: “Wow.”
So if you’re looking for an easy way to elevate the humble chocolate chip cookie, here’s how you can recreate Rowan’s recipe at home.
Brown Butter Espresso Chocolate Chunk Cookies
Ingredients
- 200g unsalted butter
- 50g instant espresso granules
- 125g caster sugar
- 150g soft brown sugar
- One tsp vanilla extract
- One large egg
- 325g plain flour
- ½ tsp baking powder
- 200g dark chocolate, chopped
- Flaky sea salt, to top
Method
Add the butter to a saucepan and place over a low heat. Simmer until the water evaporates and the milk solids start to brown.
Remove from the heat and leave to cool slightly for five minutes before adding 30g of the instant espresso granules. Stir for two minutes before quickly straining the butter from the granules.
Add the espresso infused brown butter to a bowl and mix with the sugar, vanilla extract and egg. Add the flour and baking powder and mix. Add 150g of the chocolate and stir to combine.
Divide the dough into 12 equal balls and press the remaining chocolate into the top.
Bake for 11 minutes. Sprinkle sea salt whilst still warm and leave until cool to enjoy.
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