After testing a billion recipes, I’ve finally landed on my favorite one yet - and yes, you need a weighing scale!! I mean you could prolly still make them without one, but plsss don’t dm me saying that they’ve come out differently if you didn’t use a scale :)) recipe 👇 Small Batch Thin-ish Brown Butter Chocolate Chip Cookies (makes 5 to 6, dairy free/gluten free option) Ingredients • ¼ cup + ½ tbsp unsalted butter (about 54g after browning), sub vegan if desired, I used @@Vital Farmsofc • 3 tbsp brown sugar (38g) • 3 tbsp granulated white sugar (37g) • 1 egg yolk • 2 tsp milk (10g), sub oat milk for dairy free • splash of vanilla extract • 1/2 cup flour (56g), sub 1:1 gf flour (like @@King Arthur Baking) • 1/2 tsp espresso powder • ¼ tsp baking soda • ¼ tsp baking powder • pinch of salt (you can bump it up a tiny pinch if using unsalted butter) • heaping 1/3 cup chopped chocolate or chocolate chips (for the same look as mine, do chopped and keep extra to press on top) (~60g), highly rec @@Endangered Species Chocolateor @@guittard • Flaky sea salt (if u don’t have @@Maldon SaltWYDD) Instructions 1. Brown the butter over medium‑high heat, stirring constantly for 5–8 minutes until nutty and golden. Confirm you have 54g w a scale and allow for it to cool 15 min (I usually pour it into another bowl to weigh the butter and use it as my main bowl for the rest of the recipe) 2. While waiting to cool, measure out flour, baking soda, baking powder, espresso powder and salt in a separate bowl and whisk together. 3. Once the brown butter is cool, add in both sugars and egg yolk, and whisk until lighter in color. 4. Stir in the milk and vanilla. 5. Fold dry ingredients, adding the chopped chocolate halfway through to avoid overmixing the dough. 6. Chill in refrigerator overnight (or at least 45min, although they may spread a bit more) 7. Remove dough from fridge & preheat the oven to 375°F (190°C). Let the dough warm slightly & then scoop it into 5 even round balls; the dough should still be cold and pliable but if it is too warm, pop them back in the fridge for 5 min before baking. 8. Bake for 10-12 min, banging the pan against the rack 4 min before removing from oven if you want the rippled look. Remove from the oven once the edges look golden & centers look slightly underdone/puffy- they will continue to cook as they cool. 9. Sprinkle sea salt & DEVOURR - @sowmthingsweet