Ingredients
- 8 tablespoons (115) unsalted butter, room temperature
- 50 g light brown sugar
- 1 teaspoon vanilla extract
- 90g granulated sugar
- 1 large egg
- 150g AP flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 100g white chocolate (chips or chopped into chunks)
- 150g guava paste, cut into marble-sized chunks
- coarse sea salt, to sprinkle on top
Instructions
Place half the butter (4 tablespoons) in a small pan. Melt the butter over low-medium heat, swirling it in the pan occasionally. It’ll start to crackle and then stop making noise – wait until it’s amber and then remove from heat. Add a small ice cube and place the pot in the fridge for 10 minutes.
Beat the remaining 4 tablespoons of butter with the brown sugar for 3 to 5 minutes, until fluffy.
Beat in the vanilla.
Add in brown butter and granulated sugar, then beat for two minutes.
Add the egg, and beat for another minute.
Add the flour, salt, and baking soda, chocolate and guava paste and beat on very low speed until everything is incorporated.
Place dough in the refrigerator overnight (or roll into balls and freeze) – if you can’t possibly wait, at least chill for an hour.
Place 2 inches apart on a parchment-lined baking tray, and sprinkle with sea salt.
Bake at 350 F for 13-15 minutes until golden.
Let rest for 5-10 minutes so they don’t fall apart!