Salted Browned Butter Chocolate Chip Cookie Dough Truffles

Directions

Brown butter along with vanilla bean seeds in a small saucepan over medium heat . Remove from heat and pour brown butter and seeds, scrapping out any excess, into a heat proof 1 quart storage container. Cover with lid and freeze 30 minutes, or until cool. Once cool pour browned butter and vanilla bean seeds, scrapping out excess, into the bowl of an electric stand mixer fitted with paddle attachment. Add light-brown sugar, cream, vanilla and salt and whip mixture on medium speed until light and fluffy, about 2 minutes. Stir in flour and 1 Tbsp milk and blend until combined. Mix in chocolate chips. Add additional milk 1/2 Tbsp at a time as needed to create a soft dough that will roll into a ball, yet that is firm enough to hold it's shape. Scoop dough out about 1 Tbsp at a time and shape into a balls. Dip in melted chocolate and sprinkle very lightly with coarse sea salt before chocolate sets . Refrigerate to set chocolate. Store in an airtight container in refrigerator.