Christina 

This took a whole lot of trial and error but I am so proud of this recipe. The cookies are delicious. Perfect anytime. The browed butter adds a slight “nuttiness” to the flavor that just kicks off with the chocolate chunks. And don’t forget that flaky sea salt! ✨

Christina La Sirena’s Best Brown Butter Cookies

Gather your dry ingredients. Add the flour, baking soda, salt, and Powder to a large mixing bowl and whisk well.

Chop your butter evenly and add to a sauce pan on low-medium heat and continuously stir. (If you’re familiar with this technique you can start higher but if you’re a beginner, start low so you don’t waste your butter) The milk content in the butter will continue to cook so please watch closely because your butter can burn. You will notice froth at the top continue to let your butter cook low until it’s a golden brown. If you notice the particles at the Bottom are Black and not brown, you have burned your butter. Let cool before adding to other ingredients

In another mixing bowl add your brown sugar, white sugar, vanilla + butter extract, eggs. Pour in your COOLED browned butter and whisk well. You should have a smooth brown consistency.

or 3 of Baker’s Semi Sweet Chocolate or Chocolate Morsels depending on your preference

Chop your chocolate and save some on the side to put on top of dough before putting it in the oven

Pour half of your dry ingredients in bowl of mixed wet ingredients, incorporate well. Mix the other half and incorporate into a dough. Add your chopped chocolate and fold in

Spray cookie sheet. Scoop into large rounds or smaller. And add a smaller mound on top of dough as if you were making a snow man, form together. Stick those chocolate chunks/chips on top you saved on the side.

Bake 350 for 10-15, longer or shorter depending on how you like your cookies. Sprinkle with flaky sea salt while still warm. Enjoy!

christina_la_sirena