by Mary Bailey
This recipe makes a largish savoury cookie with earthy nutty notes from the brown butter. It’s satisfying and the salty/sweet combo is always a winner. You can make the dough the night before, then bake just before serving. Adapted from a recipe found in Bon Appetit.
| 1c | unsalted butter |
| 2½ c | gf flour |
| 1t | baking soda |
| 1t | fine sea salt |
| ½ t | ground cinnamon |
| 1c | light brown sugar |
| ¼ c | granulated sugar |
| 1 | large egg plus 1 egg yolk, at room temperature |
| 2 t | vanilla extract |
| 1½ c | bittersweet chocolate, roughly chopped |
| flaky sea salt, 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.
Meanwhile whisk the flour, baking soda, salt and cinnamon in a bowl.
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 ¼ cup of the dough and roll into a ball. Place the balls on the prepared cookie sheets and chill for at least 1 hour, or overnight.
To bake: heat oven to 350 degrees. 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 salt. Cool on the baking sheets for 5 minutes before moving to a rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Makes about 16 cookies.