Brown butter, salted caramel cookies

INGREDIENTS

• 2 sticks (1 cup) unsalted butter

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 1/4 cups packed light brown sugar

• 1/4 cup granulated sugar

• 1 large egg

• 1 large egg yolk

• 2 teaspoons vanilla extract

• 1 1/2 cups semi-sweet chocolate chips ( optional )

• 1/4 cup caramel sauce at room temperature

• Flaky salt, for sprinkling

INSTRUCTIONS

Preheat oven to 176°C

1. Cut 2 sticks butter into 16 pieces and place in a medium light-colored frying pan or skillet over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.

2. Once you smell that nutty aroma, and the butter is the color of graham cracker crumbs, take the pan off the heat and transfer the browned butter into the bowl of a stand mixer, making sure to scrape in any browned bits from the bottom of the pan. Let cool to room temperature.

3. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line 2 baking sheets with parchment paper.

4. Place 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.

5. Add 1 1/4 cups packed light brown sugar and 1/4 cup granulated sugar to the browned butter. Beat with the paddle attachment on medium speed until well combined, about 3 minutes. Add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract, and beat on medium speed until combined.

6. Add half of the flour mixture and mix on low speed until just combined. Add the remaining flour mixture and mix until just combined. Add 1 1/2 cups chocolate chips and mix in by hand with a wooden spoon or rubber spatula.

7. Using a small cookie scoop or tablespoon, scoop 1 tablespoon dough. Press an indentation into the dough with your thumb, then fill the indentation with about 1 teaspoon caramel sauce. Place another 1 tablespoon dough on top, and press together to seal the caramel sauce inside. Place on the baking sheet. Repeat with the remaining dough and caramel sauce, placing 6 balls of dough on each baking sheet at least 2 inches apart.

8. Bake one sheet at a time: bake for 7 minutes, then rotate the baking sheet and bake until the edges start to turn golden brown, 5 to 8 minutes more. Let cool on the baking sheet for about 2 minutes, then sprinkle the cookies with flaky salt. Transfer the cookies to a wire rack to cool completely. Repeat baking the remaining cookies, reusing the parchment paper but letting the baking sheet cool completely between each batch.