Browned butter Chocolate Chip Cookies with Sea Salt

Makes ~36  cookies

20 tbsp (10 oz ) butter (I used cultured butter, unsalted) *next time use more butter
2 tbsp vanilla extract
1 3/4  cup all purpose flour
1 3/4 cup whole wheat pastry flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup granulated sugar
1 cup + 6 tbsp  light brown sugar, packed
1 tsp salt
2 egg
14 oz or more  bittersweet chocolate, roughly chopped
1 tsp coarse sea salt

In a small saucepan, melt the butter. Continue to heat it on medium-low on the stove until it foams up and smells nutty then stir in the vanilla extract. Leave to cool for 10 minutes.

Meanwhile, in a large bowl combine the next 6 ingredients (flour through to salt). Pour in the butter and mix until it looks like moist clumpy sand with no floury patches. Add the eggs and mix in for a few seconds, then the chopped chocolate and mix until well distributed.

Using a medium-sized cookie scoop, scoop out cookie dough into lined tupperware. Cover with cling film and refrigerate between 1 – 72 hours (the longer you wait, the better the texture and flavor)

When ready to bake preheat your oven to 400 degrees F.  When ready, sprinkle the cold cookie dough with coarse sea salt and put into the oven immediately!

Bake for 8-11 minutes, until browned, with set edges, and a puffy, soft centre. Let cool on the baking tray for a minute before transferring to a wire rack.

Almond Butter Cake

Yield:  One 9-inch Springform Cake

Ingredients:

1 1/3 cups sugar
7 oz of Almond Paste

1 1/4 Sticks of butter, room temperature
6 eggs, room temperature
1 tsp vanilla extract
1 cup AP flour
1 tsp baking powder
1/4 tsp salt

Directions:

1.Preheat oven to 325 degrees.  Position rack to center of oven.  Line one 9-inch Springform pan with parchment paper, or grease and lightly flour, tapping out any excess flour.

2.  Grate almond paste on the large hole size of a grater and add to sugar.  Mix until it makes small crumbs.

3. Add butter to almond paste mixture. Beat until lightly colored and creamy.

4.  Add eggs one at a time, beating well after each addition.  Beat on high for 3 minutes, or until very light and fluffy.  Add vanilla and beat until combined.

5. Whisk together flour, baking powder and salt. Add to almond paste mixture and stir just until incorporated.

6. Spoon batter into prepared pan.  Bake for 55-60 minutes, or until toothpick inserted into the center comes out clean.  Cool pan for 15 minutes and unmold.