Browned Butter Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 2 cups Chocolate chips, semisweet
  • 1/2 cup Granulated sugar
  • 1 tsp Sea salt, coarse
  • 1 Sea salt, flaked
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on the-girl-who-ate-everything.com

Ingredients

• 1 cup (2 sticks) butter
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon coarse sea salt
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs, whisked
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
• flaked sea salt, for sprinkling

Directions

• In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
• While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
• Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
• Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
• Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
• Store airtight at room temperature for up to 3 days.