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Eggless brown butter chocolate chip cookies

Eggless Brown Butter Chocolate Chip Cookies

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Ingredients
  

  • 1/2 cup butter browned
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 ¾ cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup semi sweet chocolate chips, plus more for topping on dough balls if you want
  • Sprinkle of Maldon flake sea salt after baking

Instructions
 

  • Preheat the oven to 350 and line a small baking sheet, or large plate with parchment paper. It will need to fit in the fridge keep that in mind when choosing this. Set aside.
  • Add a butter stick to a small pot and melt down over medium heat. Brown the Butter: Continue to cook the melted butter, gently stirring or swirling the pan occasionally. The butter will foam and then start to turn golden brown/rich amber color. Watch closely as the color changes and you start to smell a nutty aroma. Immediately remove from heat and place in the mixing bowl (ideally a metal bowl or one that can withstand burning hot oil temperatures.) Set aside to cool until warm to the touch, about 5-10 minutes.
  • Once it has cooled sufficiently, add your sugars, mixing well after each addition. Next add in the milk and vanilla extract and stir to combine.
  • On top of the wet ingredients in your mixing bowl, add the flour, baking soda and salt. Mix well to combine.
  • Lastly, stir in the chocolate chips, until evenly distributed.
  • Using a cookie scoop or about a 1 tablespoon measurement, scoop out dough balls and place them on your parchment lined small baking sheet or plate. Cover the dough balls with plastic wrap and place in the fridge for 2 hours up to 24 hours.
  • After the dough balls have chilled, remove from the fridge and place on a parchment lined baking sheet an inch or 2 apart. Bake for 12-15 minutes until desired doneness, depending on size of your cookie dough.
    Once finished baking, sprinkle on a small dash of Maldon flaked sea salt (optional) and allow to cool on the baking sheet. Serve warm.

Notes

-Freeze leftover chilled cookie dough balls in a zip top bag. Remove as many as you want at a time and bake at 35o for 12-15 minutes.