Brown Butter Double Chocolate Chip Cookies
175g Lewis Road Creamery salted butter, softened
1 cup brown sugar, firmly packed
¼ cup caster sugar
1 large egg + 1 egg yolk, room temperature
2 tsp vanilla bean paste
1 ¾ cup plain flour
¾ tsp baking soda
½ teaspoon flaky salt + extra for sprinkling
150g each dark & white chocolate, roughly chopped
Preheat your oven to 175°C. Line two oven trays with baking paper.
Brown the butter in a small pot on medium heat, swirling often, until the butter begins to foam, turns a golden brown and smells nutty. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to brown, take it off the heat and set aside to cool.
In a large bowl, combine the cooled brown butter, brown sugar, and caster sugar together. Add the egg, egg yolk, and vanilla and mix together. In separate medium bowl, whisk together the flour, salt and baking soda. Add the dry ingredients to the bowl with butter mixture and mix together, until just combined. Fold through the chocolate.
Place the cookie dough into the fridge for at least 30 minutes. Use a cookie scoop to scoop the cookie dough out into balls, placing them 5cm apart on the sheet. Sprinkle over some sea salt. Bake for 12-13 minutes, or until the edges are just golden brown. Set aside to cool on the tray.