Brown Butter Chocolate chip cookies that are chewy on the inside, crispy on top, loaded with chocolate chips, and topped off with sea salt flakes. So, so good, and one of the best treats around!
Brown the butter. Cut the sticks of butter into 5 pieces each for easier melting. Using a light colored pan, melt the butter over medium heat until the butter is bubbly and foamy. Scrape the bottom of the pan with a heat proof spatula or wooden spoon to prevent burning. When you begin to see specks of brown in the butter and theres a slight woodsy smell, the butter has reached the browning point. You can remove the pan from the heat at this point to let cool. Once cooled, pour melted butter into glass measuring cup, so you can easily see that the melted butter measures about 1 cup.
Add the butter, sugars and vanilla to the bowl of an electric mixer. Beat on medium high speed for 2-3 minutes.
Add the eggs and beat for 1-2 minutes until dough is shiny and smooth.
Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes. (You want to make sure to not add chocolate chips as they might melt from the heat of the melted butter.)
Gently mix in the chocolate chips or chunks by hand with a wooden spoon or spatula. Let dough rest for 20-30 minutes. This resting time will allow the flour to hydrate and the brown butter spread more throughout the dough.
Preheat oven to 350 degrees. Roll your cookie dough into 3 tbsp size cookie dough balls and place on parchment paper lined baking sheet. Bake for 9 minutes until the tops are crispy and browned the insides are slightly soft and puffy.
Remove from the oven and let the cookies rest on the baking sheet for 15-20 minutes. This is VERY necessary with this recipe as this waiting time gives the cookies the time it needs to puff down and create a slighly underbaked interior and crispy top.