Browned Butter Chocolate Chip Cookies

These cookies are seriously TO DIE FOR! They're everything you want a warm cookie to be: crunchy, chewy, salty and chocolatey.

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Here's what you'll need to get started:

• 1 3/4 Cup Flour

• 3/4 Cup Light Brown Sugar

• 1/2 Cup Sugar

• 1/2 tsp Baking Soda

• 1 tsp Salt

• 1 Egg + 1 Egg Yolk

• 14 tbsp Unsalted Butter

• 2 tsp Vanilla

• 1/2 Cup Semi-Sweet Chocolate Chips

• 1/4 Cup Dark Chocolate Chips

Kitchen Equipment:

• Stand Mixer OR Electric Hand Mixer

• Medium sized heavy-bottom pot or saucepan

• Two Half-Sheet Pans

• Parchment Baking Paper

• Measuring Cups & Spoons

• Rubber Spatula

Instructions:

1. Preheat your oven to 375 F and line your baking sheets with parchment baking paper.

2. Place 3 tbsp of your butter into your mixing bowl.

3. Brown the remaining 11 tbsp unsalted butter on the stove in a medium sized sauce pan.

4. To brown the butter- melt over a medium heat. The butter will start to bubble & foam. Do not whisk the butter, you want to let it sit and simmer. You can swirl the pan every minute or so to keep track of the butter's progress. Once you start to see small brown flecks and smell a nutty aroma the butter is almost ready. Once you see the butter starting to brown, swirl it continuously until the butter has a nice light brown color. *Once the butter starts to turn brown it will start to turn fast, be careful not to keep it on the flame too long otherwise it will burn.

5. Once your butter is browned, immediately take it off of the heat and pour it into your mixing bowl along with the reserved 3 tbsp of butter from earlier.

6. Mix the butter until everything has melted.

7. Add in your brown sugar and cane sugar and mix until combined.

8. Add in the vanilla and eggs and mix until combined and the mixture is smooth.

9. Let your mix rest for 3 minutes. Then mix on medium/low speed for 30 seconds. Repeat this 3 times total.

10. Sift together your dry ingredients (flour, baking soda, and salt) into a medium bowl.

11. Add your dry ingredients into your wet and mix on medium speed and scraping down the sides of the bowl until everything is combined.

12. Fold in your chocolate chips gently with a spatula.

13. For large bakery style cookies I used 1/4 cup to measure out my cookies. Place cookies about 3 inches apart from one another on your prepared baking sheets. These cookies will spread quite a bit.

14. Add some additional chocolate chips on the tops of your cookies filling in any spots without them. This will ensure your cookies all have a lot of chocolate chips on the top.

15. Bake the cookies at 375 F for 10-12 minutes or until the edges are golden brown and the middle is still soft.

16. Let your cookies rest on the baking sheet for about 5 minutes before moving them.

17. Enjoy!

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