Browned Butter Sea Salt Chocolate Chip Cookies

Melt butter in a small frying over medium heat and cook until golden brown in color, about 2–3 minutes. Stir constantly.

Once butter is melted, remove from heat. Scrape butter into a heatproof bowl (there will be brown specks—make sure to scrape those into the bowl as well). Place bowl in the refrigerator for about 1 1/2 hours until solid. Once solid, take it out of the refrigerator and let it come to room temperature.

Preheat oven to 375°F.

In a medium bowl, whisk flour, baking soda, and sea salt; set aside.

Using an electric mixer and paddle attachment, beat room temperature browned butter and sugars until light and fluffy. Add vanilla until incorporated. Beat in egg. Add chocolate chips.

On a baking sheet, roll 1 tablespoon of dough into a ball and place on the baking sheet, leaving each ball 1 inch apart. Sprinkle some sea salt on top.

Bake for 10–14 minutes or until golden. Let cookies cool on baking sheet for 10 minutes before moving them to a cooling rack.

Once cookies have completely cooled, grab a tall glass of milk and begin chowing down.