Brown Butter Chocolate Chip Cookies

3/4 cup butter

1 cup brown sugar

1/4 cup granulated sugar

1 egg + 1 egg yolk, room temperature

1 tablespoon vanilla

3/4 cup plain flour

3/4 teaspoon baking soda

1 teaspoon sea salt + more for sprinkling

2 cups chocolate chips/drops or chopped chocolate chunks

INSTRUCTIONS

Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool. In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well. In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate. Do not over mix. Refrigerate the cookie dough for at least a half an hour, or overnight. When you are ready to bake the cookies, preheat the oven to 180C and line a baking tray with baking paper . An ice cream scoop makes it easy to get same size of cookie dough , roll into balls, placing them 10cm apart as they spread a bit. Bake for 10-12 minutes or until the edges are just golden brown and the middles have puffed up but are still gooey. Best to under cook them. Sprinkle with salt when cool. We sometimes freeze the dough balls and then you can just cook a few when you want a freshly baked treat!

Adapted from.https://bromabakery.com