Brown butter chocolate chip cookies

Name: Brown butter chocolate chip cookies
Yield: 1 batch
Ingredients: 225 g unsalted butter, browned; 220 g dark brown sugar; 80 g granulated sugar; 1 large egg + 1 yolk; 2 tsp vanilla extract; 300 g bread flour; 3/4 tsp baking soda; 1 tsp fine sea salt; 200 g 70% dark chocolate, chopped into shards; flaky salt, to finish

Final version from attempt #3 — tested through 3 attempts.

See the development storyCopied by 12 kitchens

Ingredients

225gunsalted butter, browned
220gdark brown sugar
80ggranulated sugar
1large egg + 1 yolk
2tspvanilla extract
300gbread flour
3/4tspbaking soda
1tspfine sea salt
200g70% dark chocolate, chopped into shards
flaky salt, to finish

Method

1. Brown 225 g butter in a light pan over medium heat until the foam subsides and the solids are deep amber, ~6–8 min. Scrape every brown speck into a bowl, add 25 g cold water back to replace what evaporated, and cool until just warm. 2. Whisk in both sugars vigorously for 60 seconds until glossy, then the egg, yolk and vanilla. 3. Sift bread flour, soda and 1 tsp salt over the top and fold with a spatula until no streaks remain. Stir in the chocolate shards. 4. Scoop 12 × 80 g balls onto a tray, cover, and rest in the fridge for 36 hours. 5. Bake at 375°F (190°C) on parchment for 11–12 min, rapping the tray once at minute 9 to deflate them into ripples. 6. Sprinkle with flaky salt while still hot and rest 10 min on the tray before moving.