Spices & Sprinkles

Ingredients: 

• 1 ½ cups plus 1 T (200g) flour 
• 4 g salt 
• ¾ t baking soda 
• ¾ cup (169g)  butter, divided 
• 1 cup (200g) dark brown sugar 
• ¼ cup granulated sugar 
• 1 egg 
• 2 egg yolks 
• 2 t vanilla 
• 4 oz. milk chocolate, coarsely chopped
• 4 oz. dark chocolate, coarsely chopped  
• Optional, flaky finishing salt

Directions: 

1. Whisk flour, salt, and baking soda together in a small bowl and set aside. 
2. Place ½ cup of the butter in a saucepan over medium heat, swirling often and scraping the bottom of the pan with a rubber spatula, until the butter foams and then browns, about 4 minutes. 
3. Scrape the butter and all the brown bits in the bottom of the pan into a large bowl and let cool for 1 minute. 
4. Cut the remaining butter into small pieces and add it to the brown butter (if it is cool enough, it will melt, but not foam or sizzle). 
5. Once all the butter is melted, add the brown sugar and granulated sugar and whisk together until incorporated. 
6. Add the egg and egg yolks and whisk until mixture is smooth. 
7. Whisk in vanilla. 
8. Fold in the dry ingredients, then fold in the chocolate. 
9. Scoop balls into about 3 T each. (If you want them to be extra pretty, and chocolaty, dip the cookie dough balls in more chocolate chunks.)
10. Bake at 375° for 8-10 minutes on parchment lined baking sheets or until firm around the edges. 
11. Sprinkle with flaky finishing salt immediately after taking out of the oven, so it sticks.

Notes:

If you like a thicker cookie, you can let the dough rest for about 10 minutes or chill in the fridge before baking. You can substitute the chocolate for any addition you like (all dark chocolate, chocolate chips, pretzels, toffee pieces, m&m’s, etc.)

Recipe by: Bon Appetit