Brown Butter Chocolate Chip Cookies - Testing

https://aflavorfulbite.com/brown-butter-chocolate-chip-cookies/#recipe

1 - I really liked these! I think the browned butter creates the flavor of the browning that happens around the edges and on the bottom of regular cookies. Ben felt like there was too much chocolate (which he surprised himself with saying), and I'm ok with dialing it back.

2 - Looks like 4oz of chocolate is the right amount. But I'm not going to change anything because now I can't remember if I did 4 or 6oz...

Makes: 9 Cookies

1 1/4 cups (163g) all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 large egg, room temperature

1 large egg yolk, room temperature

1/2 cup (113g) butter, cubed (after browning, will have a bit more than 87grams)

6 Tbsps. (72g) dark brown sugar

1/4 cup (48g) granulated sugar

1 tsp (5 ml) vanilla extract

6 oz (170g) 4oz (?g) 72% dark chocolate, broken into chunks, plus more for topping cookies

flaky sea salt, optional

1. In a small saucepan under medium heat, melt the butter and cook while stirring. The butter will first start to foam as it cooks and later take on a nutty aroma as the milk solids starts to brown. At this point, remove the browned butter from the heat. Transfer into a large mixing bowl to cool to room temperature, about 6-8 minutes.
2. In a small mixing bowl, whisk to combine the flour, baking soda, and salt. Set aside.
3. In the bowl with cooled browned butter, add and whisk to combine the brown sugar, granulated sugar, egg, egg yolk and vanilla extract.
4. Next, mix in the dry ingredients until a soft cookie dough forms. Fold in dark chocolate chunks. Refrigerate for at least 30 minutes or 1-2 hours.
5. Preheat oven to 350F. Line a large baking sheet with parchment paper.
6. Using a 1.5 ounce (3 tablespoons) cookie scooper, scoop chilled cookie dough onto prepared baking sheet evenly spaced apart. Bake no more than (6) cookies on one baking sheet evenly spaced out.Top with additional chunks of chocolate, optional.
7. Bake for 10-12 minutes or until cookies look golden brown with crisp edges.
8. Let the cookies rest on the baking sheet for 5 minutes. Sprinkle tops with flaky sea salt, optional. Serve warm or transfer to a wire rack to cool to room temperature before serving.