Brown Butter Chocolate Chip Cookies

METHOD

1. Take 280g butter and melt on high heat to brown. Rescale brown butter to 210g. Allow to cool in the fridge until the consistency of pudding, whisking frequently to ensure an even consistency.

2. Once the brown butter has cooled, and in the 70g of room temperature All Purpose butter, and whisk to combine.

3. Transfer to a mixing bowl, add sugars and vanilla extract, and paddle on lowest speed until incorporated.

4. Add applesauce, and mix until incorporated. It is normal for the mixture to look broken at this point.

   Make sure to scrape the sides of the bowl before next step.

5. Add in drys, and mix until 3/4 of the way combined.

6. Add in whole feves, and mix until everything is incorporated.

7. Scoop into 80-85g balls, and chill overnight before baking.

BAKE

• Sprinkle with Maldon salt before baking.

• 325°F · High Fan · 11 minutes total, rotate at 9 minutes.

NOTES

• If the butter mixture is too warm, the resulting cookie dough will be too soft to scoop.