Heat the oven to 175✬/ fan oven 155✬/mark 4.
Step 5ĭivide the dough into 12 balls and flatten them lightly onto a tray lined with greaseproof paper, allowing plenty of space for spreading. Try to avoid overmixing – the dough should be just brought together, with the chocolate chips just distributed. When the 15 minutes are up, add the egg and mix gently until combined, then add the chocolate chips and mix once more. This ensures that the flour – particularly the wholemeal – is properly hydrated before you add the egg. Mix until there are no remaining dry spots, then set aside for 15 minutes exactly. Once the butter has cooled, tip it onto the dry ingredients, making sure to scoop out and add all the caramelised milk solids that will have sunk to the bottom of your saucepan. Whisk together the flours, sugars, baking powder and bicarbonate of soda with 2g fine salt, until any lumps are broken down. Set it aside – it needs to cool to slightly warmer than room temperature (at least no warmer than 40✬) before it can be mixed with the dry ingredients.
Brown the butter by cooking it gently in a saucepan until it starts to give off a nutty aroma and the milk solids look caramelised and quite dark.
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