Brown Butter Chocolate Chip Cookie Ready in 30 Min

Instructions:

1. Place 225g unsalted European style butter in a light colored skillet over medium heat. Melt, then continue cooking as it sizzles and foams. Wait for the aroma of toasted nuts and remove from heat immediately when the solids are the color of a shiny penny.
2. Stir 15ml pure blackstrap molasses and 10ml pure vanilla bean paste into the hot butter.
3. In a large bowl, combine 200g dark brown sugar and 100g granulated white sugar. Pour the warm butter mixture over the sugars and whisk vigorously. Keep whisking until the mixture looks like shiny, wet sand.
4. Add 1 large egg and 1 large egg yolk (room temperature). Whisk for 2 full minutes. The mixture will lighten in color and become velvety.
5. In a separate bowl, whisk 325g unbleached all purpose flour, 5g baking soda, and 6g flaky sea salt.
6. Fold the dry ingredients into the wet using a spatula. Stop as soon as no white streaks remain to avoid over developing the gluten.
7. Add 250g roughly chopped bittersweet chocolate. Ensure the chocolate is distributed so every bite has a molten pocket.
8. Scoop the dough into 18 portions (about 55-60g each). Place on a tray and chill for at least 30 minutes. This prevents the cookies from spreading into flat puddles.
9. Preheat your oven to 175°C. Arrange dough balls on a lined sheet. Bake for 10 minutes until the edges are set and golden but the centers still look slightly soft.
10. Let the cookies rest on the hot pan for 5 minutes. They will finish cooking through carryover heat while maintaining a fudgy center.