Brown Butter Chocolate Chip Cookies

Yield: 12 large cookies

Ingredients

7.7 wt oz Brown butter

0.3 wt oz Milk

1.5 cup Dark brown sugar

0.5 cup White sugar

2 each Whole eggs

1 each Egg yolk

2.5 cup All purpose flour

1/4 tsp Baking powder

1.0 tsp Baking soda

1.5 tsp Salt

2/3 cup Semi sweet chocolate chips

2/3 cup Milk chocolate chips

2/3 cup Bitter sweet chocolate chunks

Procedure

1. Preheat your oven to 375°F (175°C). Line baking sheets with parchment paper.

2. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool to room temperature.

3. In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Mix until well combined.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Gently fold in the milk chocolate chips, semi-sweet chocolate chips, and bittersweet chocolate chips.

8. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheets, leaving some space between each cookie. Sprinkle with Maldon salt. 

9. Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still soft.

10. Remove the cookies from the oven, if some salt fell off or melted into the cookie (it happens!) sprinkle with more salt while the cookies are still warm to ensure the salt sticks. 

11. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

12. Enjoy these decadent triple chocolate cookies with a glass of milk or your favorite hot beverage!