Salted Browned Butter Chocolate Chip Cookie Dough Truffles

Ingredients

• 10 Tbsp salted butter, diced
• Seeds 1/2 large vanilla bean
• 1 cup packed light-brown sugar
• 2 Tbsp heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 1/2 cups all-purpose flour heat treated flour
• 1 – 2 Tbsp milk
• 1/2 cup mini semi-sweet chocolate chips
• 12 oz chocolate coating or chocolate, melted or 1/3 cup semi-sweet chocolate chips or chopped chocolate, if drizzling rather than dipping. I used Ghirardelli chocolate coating
• Coarse sea salt, for garnish

Directions

1. Set a small saucepan over medium heat and cook the butter with the vanilla bean seeds until the butter is well browned. Take the pan off the heat, then transfer the browned butter and seeds, making sure to scrape in what clings to the pan, to a heat proof 1 quart storage container. Put the lid on and freeze for 30 minutes, or until the mixture has cooled.
2. When it is cool, scrape the browned butter and vanilla seeds into the bowl of an electric stand mixer fitted with the paddle attachment. Add the light-brown sugar, cream, vanilla and salt, then beat on medium speed until the mixture looks pale and fluffy, about 2 minutes.
3. Add the flour and 1 Tbsp milk, and mix just until everything comes together. Fold in the chocolate chips. If the dough needs it, mix in more milk 1/2 Tbsp at a time, using just enough to make a soft dough that can be rolled but still keeps its shape.
4. Scoop out about 1 Tbsp of dough at a time and roll each portion into a ball. Coat the balls in melted chocolate, then add a very small pinch of coarse sea salt before the chocolate firms up. Or, for a drizzle instead of a full coating, spoon the melted 1/3 cup chocolate into a Ziploc bag or piping bag, snip the tip, drizzle it over the tops, and finish with salt.
5. Chill the truffles in the refrigerator until the chocolate is set. Store them in an airtight container in the refrigerator.