MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brown Butter Chocolate Chip Cookies
Categories: Cookies, Snacks, Chocolate
Yield: 16 servings

1 c (226 g) unsalted butter
2 1/2 c (320 g) A-P flour
1 ts Baking soda
1 ts Fine sea salt
1/2 ts Ground cinnamon; (opt)
1 c (220 g) light brown sugar
1/4 c (50 g) granulated sugar
1 lg Egg + 1 egg yolk; room temp
2 ts Vanilla extract
12 oz Semisweet chocolate; rough
- chopped
+=or=+
12 oz Semisweet chocolate chips
Flaky sea salt (opt;); for
- topping

In a medium saucepan over medium heat, melt the butter,
stirring and swirling the pan often, until the butter
foams, turns golden brown and smells nutty, about 5
minutes. Pour into a large bowl and set aside to cool.

In a medium bowl, whisk together the flour, baking soda,
salt and cinnamon, if you like. Line 2 rimmed sheet pans
with parchment paper.

Add the sugars to the melted brown butter; mix until
combined. Add the egg, egg yolk and vanilla extract and
stir until combined. Add the flour mixture and stir
until well combined.

Stir in the chocolate. Working one at a time, scoop out
a 1/4 cup of the dough and roll into a ball. Place the
balls on the prepared sheet pans, and chill for 1 hour
and up to 24 hours.

When ready to bake, heat oven @ 350ºF/175ºC. Bake just
until the edges start to turn golden, rotating halfway
through, about 15 minutes.

Remove from the oven and bang the pan on the counter.
(This creates a flatter, chewier cookie.) Sprinkle
cookies with flaky sea salt, if you like. Let sit on the
baking sheets for 5 minutes before moving to a cooling
rack to cool completely. Store cookies in an airtight
container at room temperature for up to 3 days.

By: Millie Peartree

Yield: About 16 cookies

RECIPE FROM: https://cooking.nytimes.com

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