Recipe: The Best Milk Chocolate Button Cookies

Chocolate buttons are unbeatable on their own, but baked into a cookie? Even better! These ones are soft, gooey, and packed with chocolate. The recipe’s simple, though the dough does need chilling to stop the cookies from spreading in the oven. Browning the butter is non-negotiable, it adds depth, sweetness, and that gorgeous golden colour. Seven minutes in the oven is all they take - any longer and you’ll lose that gooey centre. If you’ve got a little time this weekend, this is the bake you need to make!

Ingredients - Makes 12 Small Cookies

• 100g Salted Butter

• 80g Caster Sugar

• 150g Light Brown Sugar

• 1 Egg

• 150g Plain Flour

• 240g Milk Chocolate Buttons

• 1/2 Tsp Bicarbonate Soda

• 1/2 Tsp Salt

Method

1. Start by melting the butter over medium heat until it begins to boil. It will bubble and crack as the moisture evaporates. Stir until the butter turns golden. As foam forms, stir constantly until you see brown specks at the bottom of the pan. Be careful, as it can burn quickly, so don’t walk away! Once you see the brown specks, remove the butter from the heat. It should smell amazing. Pour it into a bowl and let it cool for 5 minutes.

2. In a bowl, mix both sugars with the brown butter until smooth and creamy.

3. Add the egg, beating until fully combined.

4. Stir in the flour, salt and bicarbonate soda until incorporated and add 3/4 of the chocolate buttons.

6. Using your hands, roll the dough into 12 equal balls. Gently press the remaining pieces of chocolate on top of each cookie ball.

7. Chill the dough in the fridge for at least 2 hours (overnight is best). This helps prevent the cookies from spreading too much while baking.

8. Preheat your oven to 170°C (350°F).

9. Line a baking tray with baking paper and place 2-4 cookies per tray. Bake for 7 minutes - they’ll look underbaked, but that’s exactly how they should be!

10. Immediately after removing the cookies from the oven, use a cookie cutter to shape them into perfect circles. Press the remaining chocolate buttons into the 12 cookies.

11. Let them cool completely on the tray before transferring. You’ll be left with the most perfect cookies!