Brown Butter Chocolate Chip Cookies

Steps

1. 1

   In a medium saucepan, melt the butter over medium heat.

2. 2

   Continue cooking the butter, stirring frequently, until it turns a golden brown color and develops a nutty aroma.

3. 3

   Once browned, immediately remove from heat and let it cool for 10-15 minutes.

   Start 10-minute timer
4. 4

   In a mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

5. 5

   In a large mixing bowl, combine the granulated sugar, brown sugar, and the cooled brown butter.

6. 6

   Mix until well combined and smooth.

7. 7

   Add the vanilla and egg to the mixture and beat until smooth and creamy.

8. 8

   Gradually add the dry flour mixture into the wet ingredients, mixing until just combined.

9. 9

   Fold in the chocolate chunks and milk chocolate chips until evenly distributed throughout the dough, being careful not to over mix.

10. 10

    Cover and chill the dough in the refrigerator for a minimum of 2 hours, though 5 hours to overnight is recommended for best results.

    Start 2-hour timer
11. 11

    Preheat the oven to 350°F (180 °C) (175°C (350 °F)) and line baking sheets with parchment paper.

12. 12

    Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.

13. 13

    Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

    Start 10-minute timer
14. 14

    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.

    Start 5-minute timer
15. 15

    Transfer them to a wire rack to cool completely.