Brown Butter Chocolate Chip Cookies
 
 
Makes 16 cookies
Ingredients
  • 4 tablespoons unsalted butter
  • ½ cup rolled oats
  • ¾ cup bread flour
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 3 tablespoons coconut oil, melted
  • ½ cup + 2 tablespoons Muscovado sugar
  • 2 tablespoons granulated sugar
  • 1 egg
  • 1 tablespoon half-and-half
  • 1½ teaspoons vanilla extract
  • 3.5 ounces dark chocolate, roughly chopped
  • flake salt (for finish, optional)
Instructions
  1. In a small sauce pan, melt butter over medium heat. Continue to cook, swirling pan occasionally, until deep golden brown. Immediately pour butter into a bowl and let cool to room temperature.
  2. In a food processor, pulse the oats until coarsely ground. Transfer to a fry pan and cook over medium-low heat, stirring occasionally, until fragrant, about 5 minutes.
  3. In a medium bowl, whisk together the toasted oats, flours, baking powder, baking soda and salt.
  4. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the brown butter, coconut oil and sugars at medium speed until well blended. Add the egg, half-and-half and vanilla extract and continue to beat until well blended.
  5. Gradually add the dry ingredients and beat on low speed until just combined. Add the chocolate and stir to combine.
  6. Turn the dough out onto a piece of plastic wrap and pat into a square about 1" thick. Wrap dough and chill until firm, about 1 hour or overnight.
  7. When you're ready to bake the cookies, adjust oven rack to the second-highest position and preheat to 375 degrees. Line a baking sheet with parchment paper.
  8. Divide dough into 16 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheet about 2 inches apart.
  9. Bake cookies until the tops are lightly golden and the centers are still soft, 11-12 minutes.
  10. Remove from the oven and sprinkle cookies with flake salt, if using. Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/brown-butter-chocolate-chip-cookies/