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Nutty Brown Butter Chocolate Chip Cookies

[recipe]

Nutty Brown Butter Chocolate Chip Cookies

Adapted from THIS recipe.

2 sticks (8oz) unsalted butter

1 cup brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups chocolate chips

1 1/2 cups mixed nuts (any you like!)

sea salt for sprinkling

Preheat the oven to 350˚F and line baking sheets with parchment or silicone baking mats.

Begin by browning the butter in a skillet until the solids become a deep, golden, caramel color and the butter smells nutty like toffee. Pour the butter into a dish and set aside to cool a bit while you gather your ingredients.

In a mixing bowl or stand mixer combine the sugars together with the flour, baking powder, baking soda, and salt. Add the browned butter to the mixing bowl and mix to combine. Add in the eggs one at a time, mixing the first in well before adding the second, scraping the bowl after each addition. Add in the vanilla and mix to combine. Fold in the chocolate chips and nuts to combine. Using a levered cookie scoop, or two tablespoons, scoop cookies onto the prepared sheets, spacing a few inches apart to allow for spreading. Bake the cookies in the center of the oven, one sheet at a time, for 10-12 minutes or until cookies are golden. Remove from the oven and cool about 5 minutes before transferring the cookies to a cooling rack with a spatula. Repeat with the remaining dough. Cookies can be stored in an airtight container at room temperature for several days. [/recipe]