Single Serve Brown Butter Chocolate Chip Cookie

Brown the butter in a light colored saucepan over medium heat. Stir often as it foams, sizzles, and then quiets. Cook until golden brown specks form on the bottom and the butter smells nutty. Because of the small amount of butter, browning it will be very fast, less than 5 minutes! Remove from heat and pour into a heatproof bowl to cool for 10 minutes until cool to touch.

Whisk in the espresso powder, brown sugar, granulated sugar, milk, and vanilla extract until smooth.

Add the all-purpose flour, cornstarch, baking soda, and kosher salt. Mix until a soft cookie dough forms.

Add in the chopped chocolate.

With your clean hands form the dough into a ball and place in the freezer for 10 minutes.

Preheat oven to 350°F (177°C) while the cookie dough is in the freezer.

Transfer the dough onto a parachment prepared baking sheet. Add a few extra chocolate pieces on top if desired. Bake for 11-12 minutes or until the edges are lightly golden brown and the center looks slightly underbaked.

Immediately sprinkle with flaky sea salt. Allow the cookie to cool for 5-10 minutes on the baking tray before transferring to a wire cooling rack to continue cooling to your preferred desire and enjoy!