BROWN BUTTER CHOCOLATE CHIP COOKIES

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup dark brown sugar, packed

2 teaspoons vanilla extract

1/2 cup granulated sugar

1 large egg

1 egg yolk

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup bittersweet chocolate chips

3/4 cup mini chocolate chips

coarse sea salt, to sprinkle on top

Directions

Place half the butter (1 stick) in a small skillet. Melt the butter over medium heat, moving the pan occasionally. The butter will foam as it cooks and start to crackle. Once the crackling stops, keep an eye on the butter, continuing to move the pan so it doesn’t burn. The butter will start to smell nutty, and brown bits will start to form on the bottom. Once the bits are amber in color, remove the butter from the heat and pour it into a small bowl to cool and stop the cooking process. Allow the butter to cool for about 20 minutes.

Line two baking sheets with parchment paper and set aside.

In standing mixer or with a hand mixer and large bowl, beat the remaining 1/2 cup of butter with the brown sugar until the mixture is fully smooth. Add the vanilla extract, granulated sugar, and cooled brown butter to the bowl. Beat the mixture until it has lightened in cooler and becomes fluffy (about 3-5 minutes).

Add the egg and egg yolk and beat for an additional minute.

In a small bowl, mix together the flour, baking soda, and salt. Over low speed, slowly add the flour mixture to the butter and sugar until everything is incorporated.

Use a rubber spatula to fold in the chocolate chips.

Scoop the 2 tablespoons of dough into your hands. Roll the dough into a ball and place onto the parchment lined baking sheet, flattening the tops slightly. Leave about 2” between the cookies, they spread as they bake. Refrigerate the cookies for at least 30 minutes before baking.

Preheat oven to 350F.

Before placing the cookies into the oven, top each cookie with flaked sea salt.

Bake for 12-15 minutes, until they’re golden brown. Remove from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them (I know this is tempting!).

Serve warm with a cold glass of milk.