Chocolate Chip Cookies with Browned Butter

Dry Components:

• 1 and 3/4 cup (250g) plain flour
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp milk powder (optional, but recommended)

Liquid Components:

• 2/3 cup (150g) browned unsalted butter (resolidified)
• 3/4 cup (158g) brown sugar
• 1/3 cup (76g) granulated sugar
• 1 whole egg
• 1 egg yolk
• Dash of vanilla essence

Mix-ins:

• Chocolates of your choice. In this recipe: dark chocolate chips, semi-sweet chips, milk chocolate chips, and mini semi-sweet chips were used.
• Optional: For added crunch, toss in pretzel bits.
• For a caramel twist, consider Wethers caramel chews.

Procedure:

1. Melt butter in a saucepan until it turns a brown hue and gives off a toasty scent.
2. Transfer the browned butter to a bowl and partially solidify it in the freezer. This might take some time.
3. With a hand mixer, blend the butter, sugars, salt, and vanilla together. Incorporate baking powder and soda. Ensure to scrape the bowl’s sides. Blend until the mixture is airy and smooth, roughly 2 minutes.
4. Incorporate the whole egg, egg yolk, and another dash of vanilla essence. Continue mixing for an additional 3 minutes.
5. Gradually combine the dry components into the liquid mixture, blending on a low setting until just mixed.
6. Gently stir in the chocolate chips.
7. Use a scoop to portion the dough onto a parchment-lined baking sheet.
8. Bake at 350°F for 10 to 14 minutes, or until cookie edges turn a golden shade.

Tips: For precise results, it’s advised to use a digital scale when measuring flour and sugar. If you’re using cup measurements and lack a scale, spoon the flour into the cup and level it with a flat edge. And, if bread flour isn’t available, regular all-purpose flour is a fine substitute.