Brown-Butter Choc Chip Cookies

If you love cookies with crispy edges and a soft center, this recipe is perfect for you.

INGREDIENTS

• 145g salted butter 
• 175g brown sugar
• 35g granulated sugar
• 1 egg
• 1/4 tsp salt
• 1/8 tsp cinnamon
• 1 tbsp vanilla extract 
• 195g all-purpose flour
• 3/4 tsp baking soda
• 195g semi sweet chocolate or you can also use a mixture of 130g milk chocolate and 65g dark chocolate
• flaky sea salt

PROCESS

1. Preheat your oven to 350°F (175°C) 
2. In a medium saucepan, melt the butter over medium heat. Continue to cook the butter, stirring frequently, until it turns a golden brown color and has a nutty aroma. Be careful not to burn it. Once browned, remove from heat and let it cool slightly.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined.
5. Add the eggs, mixing well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Gently fold in the chocolate chips (or chunks).
8. Cover the cookie dough and refrigerate for at least 2 hours, or preferably overnight. Chilled dough helps the cookies maintain their shape during baking and enhances flavor.
9. Scoop cookie dough onto prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
10. Remove the cookies from the oven and sprinkle with flaky salt. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
11. Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Enjoy!!