The nutty depth of brown butter, the warmth of rye and ginger, and generous chunks of our Salted Caramel Luvio come together in a recipe that feels both comforting and a little indulgent. Bake a batch, share them with people you love, or keep them all to yourself... We won't judge. Sometimes the sweetest rituals are the simplest ones.

MAKES 16-18, Prep time 15 minutes.

INGREDIENTS: 

120g (½ cup) butter

165g (¾ cup ) coconut sugar

110g (1/3 cup) maple syrup

2 tsp vanilla extract

1 Tbsp milk 

330g (2 + ¾ cup) light rye flour

1 tsp bicarb powder

½ tsp salt

2 tsp ground ginger

1/2 cup Loco love chocolate drops 

1 bar Loco Love Salted Caramel Luvio, chopped

METHOD:

1. Add butter to a light coloured saucepan. Melt, then turn heat to low. Brown for 6-7 minutes, stirring the whole time, or until the butter turns a light golden brown and has a nutty aroma. You will notice little milk solids at the bottom of the pan- they should be light golden brown. Immediately turn off the heat and transfer to a bowl to cool for 5 minutes.
2. Preheat oven to 180C and line 2 large cookie pans/baking sheets. 
3. Add cooled brown butter, coconut sugar, maple syrup, vanilla and milk to a mixing bowl. Whisk together for 2 minutes, or until thick and glossy. 
4. Sift in rye flour, bicarb, ginger and add salt. Mix until there are no more dry pockets of flour. Add chocolate drops and chopped chocolate and fold through. 
5. Take 1 Tbsp (or 50g) of cookie dough and roll into a ball. Flatten slightly, then place on the prepared baking tray. Repeat with remaining dough, leaving lots of space between cookies (6-8 cookies per one large tray max). 
6. Bake 1 tray at a time, in the bottom 1/3 of the oven, for 12 minutes (for a crispier cookie bake for 13-14 minutes). After removing the cookies from the oven firmly bang the tray on the bench 3-5 times, to help the cookies collapse. Sprinkle with salt flakes and cool on the tray for a few minutes before carefully transferring to a wire rack to cool completely.
7. These cookies are delightful while still warm, or enjoyed over the next few days. 

NOTES:

1. If you don't want to brown the butter, simply melt and use after cooling. Omit the milk if you skip browning the butter. 

2. To swap rye flour for regular or white spelt flour use 270g (2 + ¼ cups). 

*This recipe has NOT been tested with dark rye flour. 

3. For a dairy free version, you can swap butter for 100g light olive oil or melted coconut oil. Swap the milk for your preferred plant based milk. 

Recipe by: @panaceas_pantry
panaceaspantryblog.com