Small Batch Brown Butter Chocolate Chip Cookies

Makes approx. 12 cookies 

Tools:

• Medium saucepan 
• Mixing bowls
• Sifter
• Rubber spatula
• Mixing spoons
• Cookie Scoop 
• Cookie sheet

Ingredients:

• 9 tbsp of Unsalted butter browned 
• 1/2 cup of brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cup AP flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 cups of chocolate chips/baking chocolate + more for top (a mixture of a chocolate bar & chips)

Directions:

1. Place the butter in a medium saucepan, and cook over medium-low heat. Cook butter until melted, swirling the pan as the white foam (milk fat) turns brown. When the butter is brown, there are brown bits at the bottom of the pan, & it smalls nutty, then it is done. Remove from heat and let cool for 15-20 min. 
2. In a bowl sift: flour, baking powder, baking soda & salt. Set aside
3. In another bowl, cream butter & both sugars together until combined. Add egg & vanilla mixing until well combined.
4. Using your spatula fold in dry ingredients into wet ingredients, mixing until just combined.
5. Add chocolate to the mixture & using your spoon mix until combined (do not over mix).
6. Portion dough into balls using cook scoop and add to a parchment lined baking sheet, top each cookie with more chocolate, then, let dough chill in refrigerator for at least 30 min before baking. At this point, you can also portion the dough into balls, top with additional chocolate, & freeze for up to 3 months. You can bake from frozen!
7. Pre-heat oven to 350º 
8. Bake cookie for 10-14 minutes (remove from oven while center is slightly gooey & the edges are golden & set for best results).
9. Let cookies cool on a wire rack & enjoy!