Brown Butter Salted Chocolate Chip Cookies
dozens (depending on size)
(2 sticks butter), softened
packed brown sugar
semi-sweet chocolate chip morsels
sea salt for sprinkling on top
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl; set aside.
Add butter to a small saucepan; cook over medium heat until golden brown, bubbly and little brown bits on the bottom of pan (approximately 4-5 minutes). Allow butter to cool.
Beat butter, both sugars and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, making sure not to over mix.
Fold in chocolate chip morsels. Refrigerate cookie dough for 30 minutes; try not to skip this step! Chilling cookie dough will intensify flavor and color, plus, prevent dough from over spreading.
Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Sprinkle with sea salt and enjoy!