Brown Butter Chocolate Chip Cookies

Instructions

1. Brown the butter
   Place the butter in a small saucepan over medium-low heat. Stir often until the butter melts, foams, and turns golden brown with little brown bits at the bottom. Once it smells nutty and rich, remove it from the heat and let it cool in the saucepan for a few minutes.
2. Mix the wet ingredients
   In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix well using a spatula. Add the egg, egg yolk, and vanilla extract, then mix until smooth and combined.
3. Add the dry ingredients
   Add the flour, baking soda, and salt. Fold everything together until no streaks of flour remain, being careful not to overmix.
4. Add the chocolate
   Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough.
5. Shape the cookie dough balls
   Scoop the dough into even-sized cookie balls and place them on a parchment-lined tray or plate, spacing them apart. I like to add a piece of chocolate on top so it can create a chocolate pool in the cookie while baking!
6. Chill the dough
   Place the shaped cookie dough balls in the fridge for at least 1 hour, or up to overnight, until chilled and firm.
7. Preheat the oven
   Preheat the oven to 350°F and line baking sheets with parchment paper.
8. Bake
   Place the chilled cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12 to 13 minutes, or until the edges are lightly golden brown but the centers are still soft.
9. Finish and cool
   Remove from the oven and sprinkle with flaky sea salt if using. Let the cookies cool on the baking sheet for a few minutes before serving.