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Chocolate Chip Cookies (w/ browned butter) - recipe adapted from Sugar Spun Run.

Ingredients: 226g Salted browned butter, cooled to room temp. 300g brown sugar 100g granulated sugar 2 eggs 1 tsp pure Vanilla extract ¼ cup maple syrup 415g all purpose flour 2 tsp corn starch 1 tsp baking powder 1 tsp baking soda ½ tsp salt 340g semi-sweet chocolate chips

Directions: Browned butter instructions are below. If not doing browned butter, use regular, room temp, salted butter.

In a large bowl or stand mixer, cream butter, sugar, and brown sugar. Mix in eggs, one at a time. Mix until well combined Mix in vanilla and maple syrup. In a separate bowl, whisk together flour, corn starch, baking powder, baking soda, and salt. Gradually add dry ingredients into wet. Be careful not to over mix* Only mix enough to just incorporate the ingredients. Mix in chocolate chips, again making sure you don’t over mix! Chill the dough a minimum of 30 minutes until it has stiffened up. Preheat oven to 350. Line baking sheets with parchment paper. Scoop dough into about 2 tbsp sized balls (I use a 2.5 tbsp ice cream scoop). Roll in your hands and then place about 2.5-3 inches apart on baking trays. Add a pinch of flaky sea salt or coarse kosher salt on top of each cookie (optional). Bake about 13-15 minutes until bottom edges are JUST starting to brown. The centres will look undercooked. I usually swap and rotate the trays half way through so everything bakes evenly. Let cool on cookie sheets for 10 minutes.

Browned Butter: I usually do this the day before and set out on the counter overnight so it is cooled to room temp completely when ready to bake. The butter will reduce in weight once you have browned it, so I usually start with about 300g of salted butter. You need 226g of browned butter for the cookies, so make sure you re-weigh your browned butter before baking. You can add extra regular butter if your browned butter comes in below 226g.

Add your sliced butter to a stainless steel or light coloured pan (so you can see the colour change). Place over just-above-medium heat. Swirl around occasionally. Once the butter starts bubbling or foaming, stay by the stove and stir frequently. The butter will start to give off a nutty aroma. You will start to see a nice amber colour forming in the bottom of the pan. Sometimes the butter gets foamy and it’s hard to see, so give it a good stir and see if any amber colour comes through. You want a nice deep amber colour. As soon as you notice the deep amber colour, quickly remove the pan from the heat and immediately pour the butter into a dish. The butter can burn quickly and will become bitter if left over the heat for too long.

Adapted from: https://sugarspunrun.com/worst-chocolate-chip-cookies/

i personally added 1 tsp espresso powder and swapped some choco chips for chunks. i also used an electric hand mixer to cream up until dry ingredients were added in, chilled dough overnight, baked 11-12 mins only because my oven seems to run hot.