Brown Butter Chocolate Chip Cookies (adapted from Food & Wine)
Browned butter and rich chocolate make for a fantastic cookie, finished with flaky sea salt.
Servings: 16 cookies
- 1 cup Unsalted Butter
- 2-1/2 cups All-Purpose Flour
- 1 tsp. Baking Powder
- 3/4 tsp. Kosher Salt
- 1/2 tsp. Baking Soda
- 1 cup Dark Brown Sugar
- 1/2 cup Granulated White Sugar
- 2 lg. Eggs
- 2 tsp. Vanilla Extract
- 3/4 cup 60% Cacao Bittersweet Chocolate baking morsels
- 1 3.5 oz, bar 72% Dark Chocolate Bar, rough chopped
- 1/2 tsp. Flaky Sea Salt
Peheat oven to 375°. Melt butter in a saucepan, over a medium-low heat. Cook, stirring occasionally, until butter starts to brown. Once butter is brown and foamy stir almost constantly. Do not turn away from the butter. It can burn very quickly. This should take about 10 minutes. When browned, pour into a heat proof glass and cover. Make sure you get all the browned bits. Place in refrigerator and cool until solid, about an hour. Line 3 baking sheets with parchment paper and set aside.Sift together flour, baking powder, kosher salt and baking soda, in a medium bowl. Set aside. Beat chilled brown butter, again make sure you get all the browned bits, and both sugars, in the bowl of a stand-up mixer fitted with a paddle, on medium-high until light and flufft. THis should take about 3 minutes. Add the eggs, one at a time, beating after each. Add vanilla and mix until well combined.While on low speed gradually add flour. Mix until just combined. Do not overmix.Fold in both chocolates. Using a 2oz. ice scream scoop, scoop dough 2 inches apart onto prepared baking sheets. Do not flatten.Sprinkle each cookie with sea salt. Bake in preheated oven for 12-14 minutes. Edges should be goldena nd cookie shoul dbe set.I rotate halfway through baking.Cool on pan for 10 minutes then transfer to wire rack. Can be served warm or at room temperature.