Brown Butter Sea Salt Chocolate Chip Cookies
150g unsalted butter (kerigold is my fav)
100g light brown sugar
60g granulated sugar
1 large egg
1tsp vanilla extract
200g all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3g fine sea salt
220g dark chocolate chips (honestly just add as much as you want depending on your taste)
Lightly brown butter in a light colored pot. This will take about 15 minutes, you’re looking for a brown speckled consistency in the bottom of your pan and a nutty aroma, stir constantly to avoid burning your butter.
While your browned butter is cooling in the fridge start combining all of your other ingredients in a bowl with the exception of the chocolate chips, you can use a hand mixer or hand whisk. A dry shaggy dough will form.
Add in cooled butter and stir until well combined, I use my hands to mix at this point it’s just a little bit easier.
Start adding your chocolate slowly, mixing in between to make sure they are evenly distributed throughout your dough.
Form your dough into a log shape, wrap with plastic wrap and place in the freezer to cool for about 30 minutes. The longer you allow your dough to chill the better your end results will be. While your dough is chilling you can start preheating your oven to 350 degrees Fahrenheit.
After 30 minutes of chill time (or more) divide and ball up your cookie dough into gold ball sized balls and place on a parchment lined cookie tray.
Bake on the middle rack of your oven for 8-10 minutes or until you start to see the edges of your cookies lightly browning.
Sprinkle with flaky sea salt right out of the oven and allow to cool just a bit before eating, or don’t and enjoy hot and fresh and messy :)