This cookie is a journey. First a slide into the rich nuttiness of brown butter lingering on the tongue then into the herbal notes of sage providing a subtle but distinctive aftertaste. Like a hug from from a sweater on a cold night.
Author: Stephanie Kingery
Make time: 25 min | Bake time: 10 min | Total time: 35 min.
Yields: 9 large cookies or 12 smaller ones
INGREDIENTS
1.5 sticks (3/4 cup) unsalted butter
1 large bundle of sage
(at least 10 leaves, but the more the better in my opinion)
1.5 cups of all purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 tbsp corn starch
3/4 tsp baking soda
2 eggs
1/2 tsp of vanilla
1/2 cup milk chocolate chips
INSTRUCTIONS
Preheat the oven to 350 F (195 C).
Add your butter and sage into a small pot or pan and melt over medium high heat.
Consistently stir until the butter turns golden brown. This usually takes around 10 minutes. First, it will foam up, then turn a bit green from the sage, and then the milk solids will brown. Be careful, as it goes from light golden brown to burnt rather quickly.
Remove the sage from the pan and carefully take off the now-fried and crispy leaves, discarding the large stems.
Finely mince the sage.
In the bowl of your stand mixer or in a large bowl, add your brown sugar, granulated sugar, salt, and minced fried sage. Using the paddle attachment or a handheld beater, mix until uniform and the oils from the sage have sunk into the sugars.
Pour your brown butter into the bowl and mix on medium until well combined, about 1 minute.
Add in your eggs and vanilla extract. Mix on medium-low until combined and a tad bit fluffy, 30 seconds to a minute.
In a separate bowl add your cornstarch, flour and baking soda. Mix to evenly distribute.
Pour in half of your flour mixture and mix on low speed until just combined. Repeat with the remaining flour mixture.
Gently fold in your chocolate chips to distribute evenly throughout the batter.
This recipe works for both chilled and unchilled dough, so depending on how hungry you are, chill your dough in the fridge or bake immediately.
Divide your dough into 9-12 cookie and place them on a baking mat or parchment lined sheet pan with plenty of room for spreading.
Bake in the oven for 8-10 minutes depending on your oven and how gooey/crunchy you like them.
Top with flakey salt!
Did you make this recipe?
Tag @stephkingeryphotography on instagram & save it for next time on pinterest!
- Still browsing? -
YOU MIGHT ALSO LIKE
Meet the author
- Stephanie Kingery -
Photographer & recipe developer.
I do it all from food, to products to resturant shoots. My goal is to make your shoots look as good as you know your business is worth while increasing your profits.
@STEPHSCOOKIN
Check out more recipes on my Instagram (below) & save them to your pinterest by clicking the Pinterest button at the top of each picture or at the bottom of the page!
