Chocolate Chip Cookies

In the frying pan, brown butter until golden brown and fragrant. Sift in milk powder and cinnamon and whisk to combine

In the bowl of a stand mixer, cream butter and sugars until light and fluffy, then add vanilla extract. At the end of creaming, add the eggs individually until incorporated. Adding the eggs also helps keep the butter from getting too warm!

In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, and instant espresso powder (if using).

Add half the dry ingredients to the butter, incorporating the dry ingredients until combined but do not overmix.

Add remaining dry ingredients, mix until combined.

Remove from the stand mixer, add the chocolate and fold until combined.

Shape the dough into evenly sized balls (100 gram cookies will yield around 14 cookies)

Place the dough balls onto a baking sheet, slide into the freezer to chill for at least 15 minutes.

Cookies at this point can be stored in an airtight container or ziplock bag and baked straight from the freezer.

Bake in a 375 degree oven for 10 minutes, monitoring after 9 minutes, until the edges are golden brown and top of the cookies begin to look dry.

Optionally, garnish with coarse salt flakes