Brown Butter Chocolate Chip Cookies

Ingredients

• 4 cups (500g) all-purpose flour
• 1½ tsp (10g) baking soda
• 1½ tsp (10g) sea salt
• 1⅔ cups (380g) unsalted butter
• ⅓ cup (76g) whole milk, cold
• ⅓ cup (75g) egg yolks
• 2 tsp (10g) vanilla extract
• 1⅔ cups (245g) lightly packed light brown sugar
• 1 cup + ½ tsp (225g) organic cane sugar
• 1⅓ cups (180g) 70% large chocolate chips, roughly chopped
• 1¼ cups (180g) 70% ground chef's chocolate
• Cocoa nibs and flaky smoked salt for topping (optional)

Recipe

1. Sift together flour, baking soda, and salt. Set aside.
2. Melt butter in a small saucepan over medium heat, stirring occasionally, until golden brown and nutty-smelling. Remove from heat and cool 5 minutes.
3. Add cold milk, egg yolks, and vanilla to the browned butter. Using a mixer with the whisk attachment, beat on medium speed 2–3 minutes.
4. Add both sugars and beat on medium-high 4–5 minutes until fluffy and lightened in color.
5. Switch to the paddle attachment. Add sifted dry ingredients and mix about 1 minute. Scrape well. Add both chocolates and mix until combined.
6. Portion into 80g balls using an ice cream scoop. Chill at least 30 minutes.
7. Bake at 350°F (convection) for 12–13 minutes. Sprinkle with cocoa nibs or flaky smoked salt before baking if desired. Makes 22–24 cookies.