½ cup finely chopped white and dark chocolate chips
Sea Salt to sprinkle on top of dough prior to baking
Instructions
Start by browning the butter in a saucepan over medium heat, be sure to stir it constantly and be careful not to burn it. (Buring the butter will result in bitter sour taste) and letting it cool. After your butter smells wonderfully nutty and looks golden brown remove it from the heat and place in the fridge to cool.
Sift the flour, salt, and baking soda together then set aside for later.
When the brown butter is cooled to about room temperature pour it into a mixing bowl and add the white sugar, brown sugar and vanilla. Beat on medium speed until well combined then add the eggs one at a time and beat until light and fluffy.
Combine the sifted dry ingredients with the wet mixture and stir until almost combined. Then add white, dark and chopped chocolate chips to the mixture and mix until well combined. (careful not to over mix)
Cover and set the dough in the fridge for at least 6 to 48 hours before baking. It is important that butter has time to harden and it allows for the flavours to strengthen.
When you are ready to bake the cookies preheat the oven to 325 degrees F. On a non-stick pan place ¼ dollops of the cookie dough spacing them about 2-3 inched apart as they will spread a little. Bake the cookies for about 15 minutes until the edges are golden brown. Then remove the pan from the oven and allow the cookies to cool on the pan, this will allow them to keep baking while they cool and you will end up with a yummy chewy double chocolate chip cookie. Just like the ones you get from your local bakery.
Recipe by at https://www.livinglifegingerly.com/double-chocolate-brown-butter-cookies/