- 3/4 cup (185g) butter
- 1 cup (150g) maple sugar
- 1 egg
- 1 3/4 (220g) cup all purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups (150g) dark chocolate, chopped
Brown the butter over medium heat, shaking the pan a few times until the butter turns a golden brown, emitting a nutty aroma. As soon as the butter starts to turn brown, take it off the heat and allow to cool.
Beat together the brown butter, maple sugar and egg.
In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry. Fold in the chocolate.
Refrigerate the cookie dough for at least a half hour, or overnight.
Preheat oven to 180°C (350°F) and scoop cookie dough out into balls on baking sheet. Bake for 10-12 minutes, or until the edges are just golden brown.
Recipe adapted from @bromabakery
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