Brown Butter Chocolate Chip Cookie Fries with Chocolate and White Chocolate Dip

Ingredients

• 10.75 cup unsalted butter(168g)
• 21 cup light brown sugar(200g)
• 30.25 cup granulated sugar(50g)
• 41 large egg(50g)
• 51 large egg yolk(18g)
• 61 tablespoon pure vanilla extract(13g)
• 71.75 cup all-purpose flour(220g)
• 80.75 teaspoon baking soda(4g)
• 90.75 teaspoon kosher salt(4g)
• 100.25 teaspoon flaky sea salt(1g)
• 111.5 cup semi sweet chocolate chips or chocolate cut into tiny pieces(255g)

Instructions

1. 1Place the butter in a small saucepan over medium low heat. Stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. Cook until the butter is golden brown and emits a nutty aroma, about 5 to 7 minutes. Remove from heat and let cool for a few minutes.
2. 2In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix together with a spatula.
3. 3Add the egg, extra egg yolk, and vanilla extract. Mix well.
4. 4Add the flour, baking soda, and salt. Fold until no streaks of flour remain, being careful not to overmix.
5. 5Fold in the chocolate chips or chopped chocolate until evenly distributed.
6. 6Cover the bowl and refrigerate the dough for at least 1 hour, or up to overnight.
7. 7Remove the dough from the fridge and let it soften at room temperature until scoopable, about 20 minutes.
8. 8Preheat the oven to 350°F (175°C).
9. 9Shape the dough into fry-like strips and place them on a baking sheet lined with parchment paper.
10. 10Sprinkle with flaky sea salt.
11. 11Bake for 10-12 minutes or until golden brown at the edges.
12. 12Let cool before serving. Serve with chocolate and white chocolate dip if desired.