Browned Butter Chocolate Chip Cookies

Cut 1 cup (2 sticks) of unsalted butter into small pieces for even melting. Melt the butter in a wide stainless steel skillet over medium heat, swirling the pan occasionally. Scrape the bottom of the pan with a heatproof spatula to prevent burning. Once the butter turns golden brown, remove from heat and pour into a bowl or glass measuring cup. Cool for 5-10 minutes.

In the bowl of an electric mixer, combine the cooled browned butter, ¾ cup granulated sugar, 1 ¼ cups dark brown sugar, and 2 teaspoons vanilla extract. Beat on medium-high speed for 2-3 minutes.

Add 2 eggs, one at a time, beating well after each addition until the mixture is smooth and fluffy.

In a separate bowl, whisk together 2 ½ cups + 2 tablespoons flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Let the dough rest at room temperature for 15-20 minutes. Stir in 1 ½ cups chocolate chunks and chill the dough in the refrigerator for 30 minutes.

Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop 2-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies for 8-10 minutes, until the edges are golden and the centers are slightly soft and puffy. Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack.

Serve warm or store in an airtight container. Serve warm or store in an airtight container. Serve warm or store in an airtight container.