Place the butter in a small skillet pan over medium heat and cook for about 5 minutes - stirring almost constantly. The butter should start to go foamy and be lightly browned. Remove from heat and scrape butter (and any brown specks) into a bowl. Place the bowl in the refrigerator and bring the butter back to room temperature; about an hour. Do NOT chill.
Once the butter is back to room temp, not hot or cold, Preheat oven to 375 degrees (F). Line 2 large baking sheets with silpats and set aside.
In a bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer with the paddle attachment, add the brown butter and both sugars; beat on medium speed for about 2 minutes, or until light and fluffy.
Add in the vanilla and beat until smooth. Add the eggs and mix until incorporated.
Gently stir in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in chocolate baking pieces.
Use a heaping cookie scoop for the dough, then place on prepared sheet (make sure to leave enough room in between each cookie for spreading). Bake for 10 to 11 minutes, or until golden at the edges but still soft in the middle. Sprinkle with flaked sea salt. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
You don't have to use that chocolate but it does create those beautiful puddles of chocolate.
Chocolate Lovers Brown Butter Chocolate Chip Cookies
Amount Per Serving (1 g)
Calories 384Calories from Fat 171
% Daily Value*
Saturated Fat 11g69%
Vitamin A 356IU7%
* Percent Daily Values are based on a 2000 calorie diet.