Single Serve Brown Butter Chocolate Chip Cookie (one bowl)

• 2 TBSP (28g) unsalted butter (*see notes) 
• tiny pinch of espresso powder (optional This will intensify the chocolate and you might taste the espresso in the dough batter, but you won't taste it after the cookie bakes
• 2 TBSP (27g) light brown sugar packed
• 1 TBSP (12g) granulated or cane sugar
• 1 tsp whole milk
• 1/2 tsp pure vanilla extract or vanilla bean paste
• 1/4 cup + 1 TBSP (38g)  all-purpose flour leveled and spooned (***see notes)‍
• 1/8 tsp cornstarch
• 1/8 tsp baking soda
• 1/8 tsp kosher salt
• 1 1/2 TBSP semi-sweet chopped chocolate or chocolate chips (I used 72% cacao dark chocolate bar) 

Topping:

• pinch of flaky sea salt

1. Brown the butter in a light colored saucepan over medium heat. Stir often as it foams, sizzles, and then quiets. Cook until golden brown specks form on the bottom and the butter smells nutty. Because of the small amount of butter, browning it will be very fast, less than 5 minutes! Remove from heat and pour into a heatproof bowl to cool for 10 minutes until cool to touch. (*see notes below).
2. Whisk in the espresso powder, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
3. Add the all-purpose flour, cornstarch, baking soda, and kosher salt. Mix until a soft cookie dough forms.
4. Add in the chopped chocolate.
5. With your clean hands form the dough into a ball and place in the freezer for 10 minutes.
6. Preheat oven to 350°F (177°C) while the cookie dough is in the freezer.
7. Transfer the dough onto a parachment prepared baking sheet. Add a few extra chocolate pieces on top if desired. Bake for 11-12 minutes or until the edges are lightly golden brown and the center looks slightly underbaked.
8. Immediately sprinkle with flaky sea salt. Allow the cookie to cool for 5-10 minutes on the baking tray before transferring to a wire cooling rack to continue cooling to your preferred desire and enjoy!

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Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want a golden color, not burnt, like toasted hazelnut, not coffee ash.

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**How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

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