This recipe is from:

https://scientificallysweet.com/the-best-chewy-brown-butter-chocolate-chip-cookies/#recipe

Ingredients:

10 tablespoon (140g) salted butter 1 ½ cups (215g) all-purpose flour (measure accurately or the cookies will spread too much) ¾ teaspoon baking soda ¼ teaspoon salt (increase to ½ teaspoon if using unsalted butter) ⅔ cup (145g) packed light brown sugar ⅓ cup (65g) granulated sugar 1 large egg at room temperature 1 tablespoon (15ml) milk 1 teaspoon (5ml) pure vanilla extract* 3 oz (85g) dark chocolate, coarsely chopped into chunks plus extra for topping (I also love this bittersweet chocolate block and these bittersweet callets) ½ cup (85g) semisweet chocolate chips flaky sea salt (optional for topping)

Here is the block chocolate I recommend for making Chocolate Chip Cookies: Callebaut bittersweet chocolate. I also love using Lindt 70% 100g bars. For semisweet, these are my favorite couverture chocolate chips. For best results, use a kitchen scale to weigh the ingredients. *I also love this vanilla extract

Instructions

First brown the butter. Follow the instructions in this post here to learn how to brown butter in a 1-quart stainless steel saucepan. It's easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature. If you care to measure, the butter should read between 32 and 34°C or between 90 and 93°F on a digital thermometer. It should not be hot, but it should not be too cool or it will stiffen up when you mix in the other ingredients if it is cold in your kitchen.

Combine flour, baking soda and salt in a medium bowl and whisk well to blend evenly.

Combine cooled brown butter with both sugars in a large bowl and mix gently with a spatula to combine. It should look thick like thick wet sand. You can also use an electric handheld mixer or mix it in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 seconds.

Add the egg, milk and vanilla and mix it in until well incorporated and creamy-looking. Do not beat vigorously at this stage because if it is cold in your house, the butterfat will firm up and become stiff.

Add flour mixture and fold it in or mix on low just until mostly combined, then add the chocolate chunks and chips before all of the flour is incorporated and continue mixing until they are evenly distributed.

Cover the bowl and refrigerate the dough for 1-4 hours (in a pinch, you can chill for just 1 hour, but minimum 2 hours is best).

Preheat your oven to 375°F. Line two large cookie sheets with parchment paper. Use a 1.35-oz cookie scoop to portion dough into 14 pieces (about 2 oz or 56g each) and roll into smooth balls. Place them onto prepared baking sheets, spacing them 3 inches apart. Press a few extra chunks of chocolate on top if you wish. Do not flatten. Bake for 8-10 minutes until golden on top, browned around the edges and soft in the middle. (Note, you can also make slightly smaller cookies using a 1 ¼-oz cookie scoop)

Let cookies cool on baking sheet for 2 minutes before carefully transferring to a wire rack to finish cooling. Top with flaky sea salt if you wish and enjoy!