Brown Butter Dark Chocolate Chip Cookies with Fleur de Sel

I have to have a chocolate chip cookie before bed almost every night. These are so easy to make and I don’t think I need them any other way.

Yields 12 large cookies

Ingredients

• • 2 sticks of browned salted butter, cooled to room temperature

• 1/4 cup of dry milk powder

• 1/2 cup of white sugar

• • 1.5 cups of packed brown sugar

• • 2 eggs, at room temp

• • 2 tsp vanilla extract

• • 2 1/4 cups of flour

• • 1 Tsp of baking soda

• 1/2 cup of semi-sweet chocolate chips

• 1/2 cup of milk chocolate chips

• 1/2 cup of dark chocolate chips

• • 1 Tsp of sea salt or fleur de sel

• • 1 Dark Chocolate Bar Cut into shavings

Method:

• In a flat sauce pan, Melt two sticks of butter over medium heat and continue to cook until the butter is browned and nutty, this will take around 10 minutes. Add in the dry milk powder and take the sauce pan off the heat. Pour the browned butter into a glass or heat-proof dish until it cools.

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• Cream the browned butter and both sugars, eggs and vanilla all together in a stand mixer. Whisk together the dry ingredients in a large bowl. Add dry ingredients in 3rds while the mixer is running on low and only mix until just incorporated. Add in the chocolate chips and chocolate shavings until well combined.

Scoop out dough with a large ice cream scoop onto a baking sheet lined with parchment. Place large leftover pieces of the chocolate bar on top of each cookie round and chill in the refigerator at least 3 hours or preferably overnight.

• Bake at 350 for 18 minutes or until the top is set. Top with French Sea Salt while the cookies are still hot. Allow them to cool on a pan for a few minutes before transferring them.

Dough can be kept frozen for about 1 month if tightly sealed.