Brown Butter Chocolate Chip Cookies
Makes 26–28 cookies
| prepPreheat oven to 375°F / 191°C | |||||||||||
| 226 g unsalted butter | Brown butter, cool & chill 90 min | Cream brown butter until smooth | Beat in sugars until lightened, 2 min | Beat in egg, yolk & vanilla | Mix dry into wet on low speed | Drizzle in milk, mix until incorporated | Fold in chocolate chips | Scoop into 45 g balls, chill 2–3 hrs | Arrange on sheet, sprinkle sea salt if using | Bake 375°F / 191°C, 12–14 min | Cool on sheet 5 min, transfer to rack |
| 100 g granulated sugar | |||||||||||
| 200 g packed light or dark brown sugar | |||||||||||
| 1 large egg + 1 egg yolk, at room temperature | |||||||||||
| 2 teaspoons pure vanilla extract | |||||||||||
| 313 g all-purpose flour | Whisk flour, cornstarch, baking soda & salt | ||||||||||
| 1 teaspoon cornstarch | |||||||||||
| 1 teaspoon baking soda | |||||||||||
| 1/2 teaspoon salt | |||||||||||
| 30 ml milk, warmed or at room temperature | |||||||||||
| 270 g semi-sweet chocolate chips | |||||||||||
| flaky sea salt, for topping (optional) | |||||||||||
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