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   PID: MBSE-BBS 1.1.3 (Linux-x86_64)   
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   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Brown Butter Chocolate Chip Cookies   
    Categories: Cookies, Snacks, Chocolate   
         Yield: 16 servings   
       
         1 c  (226 g) unsalted butter   
     2 1/2 c  (320 g) A-P flour   
         1 ts Baking soda   
         1 ts Fine sea salt   
       1/2 ts Ground cinnamon; (opt)   
         1 c  (220 g) light brown sugar   
       1/4 c  (50 g) granulated sugar   
         1 lg Egg + 1 egg yolk; room temp   
         2 ts Vanilla extract   
        12 oz Semisweet chocolate; rough   
              - chopped   
              +=or=+   
        12 oz Semisweet chocolate chips   
              Flaky sea salt (opt;); for   
              - topping   
       
     In a medium saucepan over medium heat, melt the butter,   
     stirring and swirling the pan often, until the butter   
     foams, turns golden brown and smells nutty, about 5   
     minutes. Pour into a large bowl and set aside to cool.   
        
     In a medium bowl, whisk together the flour, baking soda,   
     salt and cinnamon, if you like. Line 2 rimmed sheet pans   
     with parchment paper.   
        
     Add the sugars to the melted brown butter; mix until   
     combined. Add the egg, egg yolk and vanilla extract and   
     stir until combined. Add the flour mixture and stir   
     until well combined.   
        
     Stir in the chocolate. Working one at a time, scoop out   
     a 1/4 cup of the dough and roll into a ball. Place the   
     balls on the prepared sheet pans, and chill for 1 hour   
     and up to 24 hours.   
        
     When ready to bake, heat oven @ 350ºF/175ºC. Bake just   
     until the edges start to turn golden, rotating halfway   
     through, about 15 minutes.   
        
     Remove from the oven and bang the pan on the counter.   
     (This creates a flatter, chewier cookie.) Sprinkle   
     cookies with flaky sea salt, if you like. Let sit on the   
     baking sheets for 5 minutes before moving to a cooling   
     rack to cool completely. Store cookies in an airtight   
     container at room temperature for up to 3 days.   
        
     By: Millie Peartree   
        
     Yield: About 16 cookies   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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