Brown Butter Chocolate Chip Cookies

In a large pan, melt butter over medium heat until browned (about 8 minutes, whisking constantly). Then remove the pan from the heat.

Let butter cool about 5 minutes then place in refrigerator for at least 2 hours to harden. Remove butter from refrigerator and let it soften to room temperature, about 15 minutes. It should soften quickly if refrigerated in a large pan.

In the large bowl of your stand mixer (or in a large bowl using a hand mixer), cream together softened brown butter and sugars, about 2-3 minutes until creamy. Add eggs one at a time until fully incorporated. Add in vanilla extract and mix at low speed until combined. Set aside.

In a separate bowl, whisk together flour, baking soda and salt. Pour dry ingredients into wet and mix at low speed until just combined. Add chocolate chips and mix them in with a rubber spatula.

Refrigerate dough for at least one hour prior to baking, then preheat oven to 375 F.

Drop cookies in tablespoon sized balls onto a Silpat or parchment-lined baking sheet leaving an inch or so between each.

Bake for 10-12 minutes until lightly brown. Cookies may appear underdone but will continue to bake on warm baking sheet. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.