Adapted from thekitchen.com, I can’t say these are life changing, but they are delicious! Browning the butter adds a nice, subtle almost nutty flavor. I made them large, but you can make them any size. Try them and see what you think!
- 1 1/2 sticks butter (lactose free)
- scant cup of brown sugar
- 1 large egg
- 1 large egg yolk
- 1 T vanilla
- 1 3/4 c flour (gluten free with 2/3 c buckwheat)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 c chocolate chips (70%)
- Maldon flaky sea salt (optional)
Oven 350. Line baking sheet with parchment paper.
- Melt the butter in a saucepan over medium heat until it begins to foam and crackle, about 3-4 minutes. Swirl pan occasionally. When cracking stops, about 1.5-2 minutes more, and you notice brown bits on the bottom of the pan, and it smells nutty, remove from heat and pour into a heatproof bowl. Let cool about 10-15 minutes.
- Add brown sugar to the browned butter and whisk to combine. Add the egg, egg yolk, vanilla and salt; whisk til smooth.
- Add the flour and baking soda; Stir with a wooden spoon/spatula until mostly incorporated. Add the chocolate chips and combine.
- Refrigerate dough for 15-20 minutes until firm enough to scoop. Scoop with a 2 inch cookie scoop and place on parchment lined baking sheet. Gently press each cookie ball down to flatten to almost 1/2″ thick.
- Bake 10-15 minutes depending on size and oven. Sprinkle with flaky salt if desired as soon as you remove them from the oven. Cool on wire rack and enjoy!