For the Chocolateless Chip Cookies

• Cut the ¾ cups (170g) of unsalted butter into 1 Tbsp cubes and place the cubes in a saucepan. Turn the heat to medium/high and brown the butter.
• Remove the butter from the heat and pour into a medium bowl. Don’t forget to get all of the brown bits out of the saucepan!
• Add ½ Tbsp (8g) of cold butter to help make up for some of the volume lost while browning the butter. Stir in the cold butter until it melts. Allow the butter to cool slightly.
• While the butter is cooling, measure out 2 cups (250g) of all purpose flour, ¾ tsp of baking soda and 1 tsp sea salt into a separate bowl and whisk together.
• Then add 1 cup (200g) of light brown sugar and 2 tbsp (30g) of granulated sugar to the slightly cooled butter and beat by hand with a whisk until well combined.
• Add in 1 large egg (55g), 2 large egg yolks (30g) and 2 tsp of vanilla bean paste* and beat again by hand until combined.
• Add the dry ingredients to the wet and mix with a spatula until combined.
• Use a 1” cookie scoop to scoop out the cookie dough onto a tray. You can place the cookies close together since you will need to refrigerate them before baking. The batter should yield 24, 1" cookies
• Refrigerate the dough for at least 1 hour. Towards the end of the hour preheat the oven to 350 ℉ (180 ℃).
• Bake cookies for 11-13 minutes depending on your preferences
• Remove from the oven and allow to cool for 5 minutes on the tray. Optionally, sprinkle a bit of flaky salt on top. Then remove to a cooling rack, allow to finish cooling and enjoy!!