Name: Brown Butter Chocolate Chip Cookies
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 cup Salted butter, plus 2 tbsp (254g total), weight measured before browning; 1 cup Light brown sugar, or 240g; 1/2 cup Granulated sugar, or 110g; 2 Eggs, room temperature; 2 tbsp Heavy cream, room temperature (or milk of choice); 2 tsp Vanilla bean paste or extract, or 8g; 2 3/4 cup All-purpose flour, or 340g; 1 tsp Baking soda, or 5g; 1 tsp Baking powder, or 4g; 1/4 tsp Salt, or 2g; 1 1/2 cup Chocolate chips or chopped chocolate, or 300g, such as a mix of semi-sweet chips and chopped 70% dark chocolate bar; Flaky sea salt, for serving

Method

11 steps. Tap one to mark it done.

Place the butter into a saucepan and set it over medium-high heat. Let it melt and brown, keeping it in motion with constant stirring for approximately 5 to 8 minutes. When foaming occurs and the bottom milk solids turn a toasted color with a nutty aroma, take it off the stove and transfer it straight into a large bowl. Allow this to cool down for 15 to 20 minutes to prevent the sugars from melting when combined.
Set aside a baking sheet lined with parchment paper for future use.
Combine the flour, baking soda, baking powder, and salt in a different medium bowl using a whisk.
After the browned butter cools, stir in both sugars and whisk until fully integrated. Introduce the eggs and beat them in until the shade lightens, then whisk in the heavy cream and vanilla until the consistency becomes smooth and resembles caramel.
Incorporate the dry mixture into the wet ingredients, folding gently just until they come together. Mix in the chocolate chips or chopped chocolate until they are distributed evenly throughout.
Divide the dough using a large cookie scoop (#20 or 3 tbsp), compressing it with your hands. Shape them into round balls that weigh roughly 3 oz (83 to 85g) each, then arrange them side by side on the lined baking sheet.
Wrap the baking sheet in plastic wrap and place it in the fridge to chill for a minimum of 3 to 4 hours, or ideally overnight to achieve the finest texture and taste.
Set your oven to preheat to 375°F. Prepare another large baking sheet with parchment paper, arranging the portioned dough balls so they are 2 inches apart, placing approximately 5 cookies per sheet.
Bake at 375°F for 12 to 15 minutes, watching for the borders to become firm and golden and the middles to look barely puffed and pale gold. Avoid baking too long, since they keep cooking while resting on the hot pan.
Take the cookies out of the oven. If you like, quickly circle them with an upside-down bowl or a wide circular cutter to make them perfectly round, and push a few more chocolate chips onto the warm tops to melt.
Allow the cookies to rest on the hot baking sheet for 5 minutes, then move them over to a wire cooling rack. Serve while still warm, garnished with a dusting of flaky sea salt.