#63 The Brown Butter Chocolate Button Cookie

How do you like to celebrate?

How do you like to celebrate?

Because, apparently, I have something to celebrate. A big something.

I am about to hit—or maybe, by the time you read this, I’ve already just hit—300,000 followers on Instagram. Now, I don’t know about you, but that number feels so ridiculously far-fetched that I can’t quite wrap my head around it. 300,000 people. Watching what I cook. Every day. That’s more people than live in most towns, an entire stadium of food lovers peering into my kitchen. If I think about it too hard, my brain short-circuits a little bit, so instead, I do what I always do when I feel overwhelmed: I bake.

Now, when it comes to celebrations, cake is the usual suspect. The go-to. The grand centrepiece. But if there’s one thing I’ve learned, it’s that a cookie can be just as worthy of the moment—if not more. They’re comforting, unfussy, and deeply personal. And let’s be honest, cookies are the type of treat you always have room for, no matter how full you are. Plus, in my house, there is a strict, unwavering hierarchy when it comes to baked goods, and single choc reigns supreme. So what better way to honour the single choc than with two celebratory cookie recipes?

For my TSK+ subscribers, I’m finally sharing one of my most coveted cookie recipes—my Tahini, Date & Dark Chocolate cookies. They’re rich, nutty, and have that perfect balance of sweet, bitter, and just a little bit of salt. They are splendidly adult, but that hasn’t stopped my two little ones from slamming them down, their greedy hands and mouths stained with melted chocolate. Proof, if ever it were needed, that good cookies know no age limit.

And while we’re talking about new things—I want to introduce a little addition to The Seasonal Kitchen. Once a week, I’ll be sharing my favourite midweek meal—the one I’ve thrown together with all the odds and ends left over from my “around the world” series. These are the meals you don’t see on Instagram, the ones that come together in a flurry of fridge rummaging, last-minute improvisations, and the occasional oh, that was a mistake moment. But more often than not, they turn out to be some of the best things I cook.

This week’s winner? BBQ’d Chicken Skewer Pasta. Smoky, woody, and ridiculously creamy, this was one of those meals that had everyone silent at the table—always a good sign. A little char, a little spice, a lot of comfort. I will absolutely be making it again.

So, tell me—how do you like to celebrate? Is it with a fancy meal out? A bottle of something fizzy or ruby red? Or are you like me, reaching for the flour and butter, preheating the oven, and letting something sweet do all the talking? Whatever it is, I hope you take the time to mark the little milestones, the big ones, and all the ones in between. Because if there’s one thing I know for certain, it’s that life tastes better when we celebrate it.

Now, if you’ll excuse me, I have some cookies to eat. 🍪

Brown Butter Chocolate Button Cookies

These cookies are pure bliss. Deeply golden, with crisp edges and a chewy centre, the kind that bends just slightly when you break it in half. The brown butter gives them an irresistible nuttiness, and the puddles of high-quality chocolate buttons? Well, they do what chocolate does best—melt into sheer perfection.

This recipe makes 8-9 generously sized cookies, because if we’re doing cookies, we’re doing them properly.

You’ll Need:

• 180g butter

• 160g dark brown soft sugar (for chew and depth)

• 80g golden caster sugar

• 1 large egg

• 1 tsp baking powder

• ¾ tsp bicarbonate of soda

• 1 tbsp vanilla bean paste

• 3g Maldon sea salt (don’t skip this, it makes all the difference)

• 250g plain flour

• 180g mixed chocolate buttons (use the good stuff—trust me)

Method:

1. Start by melting the butter in a saucepan over medium heat. Let it bubble and foam, swirling occasionally, until it turns a deep golden brown and smells rich and nutty. Immediately transfer it to a bowl to cool slightly.

2. In a large bowl, whisk the brown sugar and golden caster sugar together. Pour in the warm brown butter and mix until it looks like a thick, glossy paste. Add the vanilla.

3. Crack in the egg and whisk until fully combined. The mixture should lighten slightly in colour.

4. In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, and sea salt. Fold this into the wet ingredients until just combined.

5. Stir through the mixed chocolate buttons. I like to keep a few back to press on top before baking.

6. Let the dough rest in the fridge for at least 30 minutes (or up to 24 hours if you have the patience—it really does deepen the flavour).

7. Preheat your oven to 160°C fan. Roll the dough into 8-9 large balls and space them out on a lined baking tray. Bake for 11-12 minutes, until golden at the edges but still soft in the middle.

8. Let them sit on the tray for 5 minutes before moving them. They’ll continue to set as they cool, giving you that perfect balance of crisp and chewy.

Final Notes:

• If you like a gooey cookie, bake for 10 minutes and let them finish setting on the tray.

• If you prefer a bit more structure, bake for 12-13 minutes.

• They’re best eaten warm, preferably with a cup of tea or straight off the cooling rack like a complete menace. Or even just a glass of milk.

Enjoy! And if you make these, send me a picture—I love seeing what you bake!