Brown butter Thin chocolate chip cookies

Ingredients

• 1 cup + 1 tbsp (135g) all purpose flour
• 1/2 tsp (2g) baking soda
• 3/4 cup (170g) unsalted butter, browned butter
• 1 tbsp whole milk, room temp
• 1 tbsp powdered milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup(50g) brown sugar
• 3/4 cup (130g) semi sweet chocolate chips
• 1 egg yolk , room temp
• 1 tsp vanilla bean paste
• 1 tbsp maple syrup
• 1/2 tsp espresso powder
• Pinch of salt

Instructions

1. Preheat the oven to 350 F, Prepare a baking sheet with parchment paper.
2. In a mixing bowl add browned butter, once it cools and comes to room temp ( it should be opaque and slightly thickened, but not solid. ) add granulated sugar and brown sugar mix it really well until a paste forms add vanilla, bean paste, milk, maple syrup, mix and add in the egg yolk , Mix until well combined for about 1 to 2 minutes.
3. In a separate bowl combined dry ingredients, all purpose, flour, salt, baking soda, espresso powder, powdered milk whisk until well combined .
4. Add dry ingredients to wet batter and mix until just combined. Pour in chocolate chips and mix. Do not over mix the batter at this point.
5. Scoop out the cookie dough on a parchment paper, making 8 to 9 cookie dough balls freeze the dough balls for 30-40 mins.
6. Place 3-4 cookies on a parchment paper, spacing them evenly since they will spread while baking.
7. Bake for 10 to 12 minutes or until the edges are crispy and golden and the center is chewy and soft. let cool completely before serving and enjoy