The Best Brown Butter Chocolate Chip Cookies

I love brown butter and the alluring nutty aroma that fills the kitchen as it sizzles on the stove.

Brown Butter Chocolate Chip Cookies

225g unsalted butter, softened to room temperature
150g light brown sugar
2 teaspoons vanilla extract
70g granulated sugar
1 large egg
1 large egg yolk
270g all-purpose flour
10g corn flour
1 teaspoon salt
1 teaspoon baking soda
150g bittersweet chocolate chips

• Lace half the butter (113g) in a medium skillet. 
• Melt the butter over medium heat, swirling it in the pan occasionally. Once the bits are amber brown (about 2 minutes after the sizzling stops), remove the butter from the burner and pour it into a small bowl, set aside to stop the butter from cooking.  Cool for 20 minutes.
• Beat the remaining (112g) butter with the brown sugar until the mixture is smooth.
• Add in the vanilla extract.
• Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for an additional 2 minutes till smooth and fluffy.
• Add the egg and egg yolk to the mixture, and beat for one minute.
• With the mixer on low speed, add in the flour, salt, and baking soda until just combined.
• Use a spatula to fold in the chocolate chips.
• Scoop the dough onto a piece of plastic wrap and refrigerate for at least 30 minutes or overnight.
• About 15 minutes before you’re ready to begin baking, preheat your oven to 170 degrees.
• Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets, 2 inches apart. 
• Bake the cookies for 12 to 15 minutes, until they’re golden brown.
• Remove them from the oven, and allow them to rest for at least 5 minutes on the cookie sheet.
• SERVE~~