Brown butter triple chocolate chip cookies

In a saucepan melt half the butter and let it simmer on a low heat till its browned (deep golden
color with a nutty fragrance), pour the browned butter an small bowl and set a side to
completely cool. Leave the other half of the butter cut in cubes and in the fridge.
Once the butter is cooled, in a handheld electric mixer with a paddle attachment place the
sugar and both butters and mix until light and fluffy, place the eggs one at a time followed by
the salt and vanilla, until everything is well incorporated. Mix in the flour and bicarbonate soda
until dough forms, stop the mixer and using a silicon spoon mix in the chocolates. Place the
dough in the fridge for at least one hour.
preheat the oven to 180 and take the dough out 10 minutes before baking.

In the prepared cookie sheet, scoop with a spoon, or ice cream scooper about 50g of dough for
each cookie leaving 3-4 cm space between each cookie, place in the oven for about 12-15
minutes until the edges start to turn golden.
Turn on to a wire rack to cool , and sprinkle the tops with some sea salt if desired.

They will last in an air tight container at room temp for up to 3 days but best enjoyed while still
warm.