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

1. Preheat the oven to 350 F (195 C).

2. Add your butter and sage into a small pot or pan and melt over medium high heat.

3. Once the butter is starting to melt add your sage. 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 brown, be careful as it goes from light brown to burnt rather quickly.

4. Remove the sage from the pan and carefully take off the, now fried and crispy, leaves discarding the large steps. Finely mince the sage as small as you can.

5. 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.

6. Pour your brown butter into the bowl and mix on medium until well combined, about 1 minute.

7. Add in your eggs and vanilla extract. Mix on medium low until combined and a tad bit fluffy, 30 seconds to a minute.

8. In a separate bowl add your cornstarch, flour and baking soda. Mix with any utensil to evenly distribute.

9. Pour in 1/2 of your flour mixture and mix on low speed until just combined. Repeat with the remaining flour mixture.

10. Add in your chocolate chips, give the dough a brief stir to distribute evenly throughout the batter.

11. 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.

12. Divide your dough into 9-12 balls/scoops and place them on a baking mat or parchment lined sheet pan with plenty of room for spreading.

13. Bake in the oven for 8-10 minutes depending on your oven and how gooey/crunchy you like them.

14. Top with flakey salt!

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@STEPHKINGERYPHOTOGRAPHY

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