Chocolate chip cookies with brown butter

Chocolate chip cookies with brown butter
Recipe source: own creation

Prep time: ~30 minutes, Baking time: 12-14 minutes

Ingredients (yields about 35 cookies):
*150 g butter
*150 g dark chocolate (50-70%)
*150 g dark Muscovado
*50 g granulated sugar
*1 egg plus 1 egg yolk (L)
*225 g bread flour (type 550)
*1/2 tsp baking soda
*a little less than 1/2 tsp fine sea salt
*Maldon sea salt (or Fleur de sel) for sprinkling

1 Melt the butter in a small pan over medium heat and let it brown slowly. I prefer to use an old enamel pan, simply because its inside is white - makes it easier to control the degree of browning. Stir regularly using a silicone spatula and make sure the butter solids don't stick to the bottom and burn. At first the butter will foam, then simmer gently. Wait until it starts to smell nutty and reaches a golden brown color, but be careful to not let it get to dark or it will taste burnt. Immediately fill into another bowl (otherwise it will brown further) and let cool for at least 30 minutes. Coarsely chop the chocolate

2 Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone mats. Put both sugars, egg and egg yolk into a big bowl and beat with a hand- held mixer (whisks) or the flat beater of a KitchenAid at least 3 minutes until light in color and creamy, most of the sugar crystals should have dissolved. Now add the cooled down brown butter and beat for 2 more minutes. Sieve flour and baking soda into the bowl, add the fine sea salt and mix only as long as it takes to reach an even dough (change to dough hooks for this step, if using a hand- held mixer). Lastly add the chopped chocolate (or other additions like nuts, dried fruits, etc.) and mix shortly until evenly distributed.

3 Scoop little mounds of dough onto the sheets using either two tablespoons or an extra small ice cream scoop and leave generous space between. Sprinkle with a little Maldon sea salt and bake on middle level for 12 to 14 minutes or until the edges start to turn golden brown, yet the center still feels slightly soft to the touch. Take out, let rest for 3 minutes on the sheet, then transfer to a wire rack (minus the one you have to eat right away) and let cool completely. Store in an airtight container.

Recipe from here.