Brown Butter Chocolate Chip Cookies

• servings: 24 Cookies
• active time: 20 minutes
• total time: 24 hours

Ingredients

1 cup unsalted butter

1 1/2 cup dark brown sugar

1/4 cup granulated sugar

1/2 tsp of espresso powder

1 Tbsp vanilla extract

2 eggs

1 egg yolk

160g cake flour (or ap)

160g bread flour

1 tsp salt

1 1/2 tsp baking powder

1 cup semi sweet chocolate chips

1 semi sweet chocolate bar (roughly chopped)

1 Tbsp flaky salt

Directions

Wet Ingredients:

Brown unsalted butter in pan, stirring frequently until butter foams and butter turns deep amber color. Ensure milk solids do not blacken or burn. Pour butter into mixing bowl and place into fridge. Chill butter until soft but solid.

Remove from fridge and cream until smooth.

Add brown and white sugar and mix until combined.

Add espresso powder and vanilla and mix until combined.

Add eggs and yolk and mix until combined.

Dry Ingredients:

In a separate bowl mix the flours, salt, and baking powder.

Combine Ingredients:

Combine half of flour mixture with wet ingredients and mix until mostly incorporated. Add in remaining flour mixture and chocolate chips and chocolate bar and combine until flour clumps disappear. Do not overmix.

Weigh out and roll ~110g balls and place on sheet pan. Cover pan with plastic wrap (or tinfoil) and place into fridge to cool until the following day

Cooking:

Preheat oven to 350 convection bake.

Rip 4-6 balls in half and place rip side up evenly onto parchment or nonstick lined pan

Bake for 14-15 minutes. Rotate pan halfway through.

Sprinkle flaky salt on top after removing from oven and let cool in pan for 5 minutes before removing to wire rack to finish cooling.

Notes

Add semi sweet, bittersweet, milk, or dark chocolate chips/bar as wanted. It is merely a suggestion.