Brown Butter Cookies with Dark Chocolate & Sea Salt

So, indeed, there are already many cookie recipes around here (and generally on the internet)! But I still decided to share this recipe with you for the good reason that I think it is now my favorite cookie recipe: cookies with crispy edges, a melting center, brown butter that gives them a pronounced flavor, dark and milk chocolate, and fleur de sel to enhance everything. For me, they are the perfect size, about 55-60g, do not require resting or freezing, and keep well for several days in an airtight container.
 In short, try this recipe, I think you won't be disappointed 😉 I served some warm, straight out of the oven, on a scoop of vanilla ice cream, an excellent way to get a delicious dessert in just a few minutes.
 Of course, you can freeze the cookie balls, so you can bake only the necessary amount whenever you want 😊
 
 Equipment:
I used the perforated baking sheet from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.

 Ingredients:
I used the Caraïbes Chocolate, Jivara chocolate & Norohy vanilla extract from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliate).



Shopping list:
110g of butter
110g of muscovado sugar or brown sugar
25g of granulated sugar
1 egg
1 egg yolk
5g of vanilla extract
175g of T55 flour
2g of salt
2g of baking powder
190g of dark and milk chocolate (I used half and half)
Fleur de sel
 
 Preparation time: 15 minutes + 20 minutes of resting + 10 minutes of baking
 For 12 cookies:

 Ingredients:

 110g of butter
 110g of muscovado sugar or brown sugar
 25g of granulated sugar
 1 egg
 1 egg yolk
 5g of vanilla extract
 175g of T55 flour
 2g of salt
 2g of baking powder
 190g of dark chocolate
 Fleur de sel
 
 Recipe:

 Start by preparing the brown butter: melt the butter in a saucepan, then continue cooking over low heat until you have slightly browned butter, with a nutty smell. Let it cool.
 Then mix the cooled brown butter with the sugars and vanilla.
 
 
 
 Add the egg and the egg yolk, then the dry ingredients: flour, baking powder, and salt.
 
 
 
 Finish by incorporating the chopped dark chocolate into pieces.
 
 
 
 
 Form twelve cookie balls, place them on a baking sheet lined with parchment paper, and add a bit of fleur de sel. Let them rest for 20 minutes in the refrigerator.
 
 
 
 
 Meanwhile, preheat the oven to 180°C. Bake for 10 minutes, then let cool before enjoying!
 
 
 
 
 
 
 
 
 
 
 

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