Brown Butter Chocolate Chip Cookies

Instructions

1. Brown the butter
   Place butter in a medium saucepan over medium heat. Stir occasionally until the butter melts, foams, and then turns a golden amber color with a nutty aroma, about 5-8 minutes. Remove from heat immediately and pour into a heat-resistant bowl. Let cool for 10 minutes.
2. Mix wet ingredients
   Add brown sugar and granulated sugar to the cooled brown butter and whisk vigorously until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract until mixture is smooth and glossy.
3. Combine dry ingredients
   In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula just until combined. Do not overmix.
4. Add mix-ins
   Fold in chocolate chips or chunks and walnuts (if using) until evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours for deeper flavor development.
5. Prepare for baking
   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove dough from refrigerator and let sit at room temperature for 5-10 minutes to soften slightly.
6. Shape and bake
   Using a cookie scoop or spoon, portion dough into 2-tablespoon sized balls and place on prepared baking sheets, spacing them about 2 inches apart. Gently press down on each ball to slightly flatten. Sprinkle with flaky sea salt if desired.
7. Bake to perfection
   Bake cookies for 10-12 minutes, or until edges are set and golden but centers still appear slightly underdone. Rotate pans halfway through baking for even browning.
8. Cool and store
   Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.