Tag: brown butter

Directions

• Melt the butter in a medium heavy bottomed saucepan. Cook over medium heat, stirring frequently until the butter foams and then turns brown.
• Remove from the heat and pour into a large mixing bowl. Be sure to scrape all the browned bits (flavor!) into the bowl. Allow the butter to cool for a few minutes while you prepare the dry ingredients.
• In a separate bowl, add the flour, baking soda, fine sea salt, and dried milk powder. Whisk to combine.
• Add the brown sugar, golden syrup, and vanilla extract to the warm brown butter. With a hand mixer, beat on low speed for about a minute to combine. Add the room temperature eggs and beat on medium high speed until the mixture begins to thicken and the color lightens, about one minute.
• Add the flour mixture to the wet ingredients and mix until just combined. Add the chocolate chips and stir to distribute evenly.
• DO NOT SKIP THIS STEP: Allow the cookie dough to rest at room temperature for at least 30 minutes.
• Place an oven rack in the top third of the oven. Preheat the oven to 375 degrees. Line two cookies sheets with parchment paper.
• Using a 1/3 cup scoop as a guide, form the cookies into 12 golf ball size pucks. Do not flatten. Place 6 cookies on each sheet pan, well spaced.
• Bake on the top rack (one pan at a time) for 9 – 11 minutes, turning the pan in the middle of the bake. Do not over bake. Cookies should begin to brown but look slightly under baked.
• As soon as the cookies come out of the oven, sprinkle with the flaky sea salt. Allow the cookies to cool on the pan for about 10 minutes and then transfer to a cooling rack to cool completely before eating.
• You’ll be tempted to eat them as soon as they’re out of the oven, but DON’T. It’ll be worth the wait, I promise!