BROWN BUTTER DOUBLE CHOCOLATE CHIP COOKIES

Brown the butter: Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 mins). Remove from the heat & immediately pour into a large bowl. Allow it to cool slightly.

In a medium bowl whisk together the flour, cocoa powder, baking soda, espresso granules, and salt. Set aside.

Once the brown butter has cooled, add both sugars; whisk. Then add in the egg & egg yolk; whisk until combined & lighter in color.

Add the vanilla & heavy cream and whisk.

Add the dry ingredients to the wet; gently fold until fully incorporated.

Fold in the chocolate chips. The cookie dough will be quite thick, yet slightly sticky.

Cover the bowl with plastic wrap & place in the fridge to chill for at least 1-2 hrs (ideally 2-4 hrs) or up to 24 hrs. (The creator let theirs sit in the fridge overnight!)

Once ready to bake, preheat the oven to 350F. Line 2 baking sheets with parchment paper.

Remove the dough from the fridge & allow to sit at room temp for 20-25 mins, to make it easier to scoop. If it needs longer, let it sit longer!

Use a large cookie scoop (3 tbsp) to scoop the dough out onto the baking sheets.

Bake at 350F for 11-14 mins, until edges are set & the middle still looks soft. If they aren’t spreading by minute 9, remove from oven & lightly smack/bang the baking sheet on the baking sheet on the counter 4-5x to flatten. Return to the oven to continue baking.

Remove & let cool on the baking sheet for 5 mins before transferring to a wire cooling rack.

Serve warm with a sprinkle of flaky sea salt. Enjoy!