BROWN BUTTER CHOCOLATE CHIP COOKIES Ingredients: - [ ] - 1 cup + 2 tbsp unsalted butter - [ ] - 1 cup brown sugar - [ ] - 2 eggs, (room temp) - [ ] - 1/2 cup granulated sugar - [ ] - 2 tsp vanilla extract or vanilla bean paste - [ ] - 2 tbsp heavy cream (room temp) - [ ] - 1/2 tsp sea salt - [ ] - 1 1/2 cups semi-sweet chocolate chips or chunks - [ ] - 1 tsp baking powder - [ ] - 1 tsp baking soda - [ ] - 2 3/4 cups unbleached all-purpose flour Instructions: Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown. Remove from the heat and allow to let it cool slightly. In a medium bowl sift together the flour, baking soda, and baking powder. Set aside. Once the brown butter has cooled, add the browned butter, both sugars, and the eggs to a large bowl. Whisk well until combined and lighter in color. Then add in the eggs, heavy cream, and vanilla. Whisk until well combined. Add the dry ingredients to the wet, and gently fold until fully incorporated. Add the chocolate chips/chunks, and gently fold until evenly dispersed. Use a cookie scoop (preferred size) to scoop the dough out onto the baking sheets or preferred pan. Cover with plastic wrap and place in the fridge to chill for at least 1-2 hours or up to 24 hours. Or freeze them for later. Once ready to bake, preheat the oven to 375F. Line 2 baking sheets with parchment paper. Space your the cookies 2” apart from each other. Bake at 375F for 12-15 minutes, until lightly golden and the edges are set. LTKFamily LTKSaleAlert LTKHome