Browned Butter Chocolate Chip Cookies

From: https://www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/
My comments are in brackets.

[These are absolutely hands-down the best chocolate chip cookies I have ever made. The raw dough smelled so butterscotchy and heavenly! The baked cookies have cripsy edges and chewy centers. So perfect.]

Ingredients

2 1/4 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup salted butter (2 sticks) [I actually used salted butter, because that's all I had, and I love salt.]
1 1/2 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg + 1 additional egg yolk, at room temperature
1 tablespoon vanilla extract
1 tablespoon plain greek yogurt
1/2 cup semi-sweet chocolate chips [I used traditional Toll House chocolate chips]
1/2 cup milk or dark chocolate chips [I used Ghirardelli 60% Bittersweet Chocolate Chips]
Maldon sea salt, for sprinkling on top (optional) [I skipped this step because I'm giving most of the cookies away, and not everyone likes salted cookies.]

Instructions

First, brown your butter: add butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to the bowl of your stand mixer to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.

With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt until combined.

In a separate large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on low-speed just until combined. Add both types of chocolate chips and mix on low speed until just incorporated into the dough.

Chill your dough for 2 hours in the refrigerator, or up to 12-24 hours. Do not try to speed up this process. The dough needs to chill in order to be perfect.

Helpful tip: If you want to make it easier to bake the cookies, I suggest rolling them into balls BEFORE chilling the dough. That way you can simply place them on the prepared baking sheet and bake! Up to you. I usually put my dough in the fridge for 10 minutes, then I take it out roll them into balls, place on a plate or baking sheet and place in the fridge for another hour or two. [I made the dough balls the night before, put them in a large sealed plastic container, and baked them the next day.]

Once dough is chilled, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. You might need to take out the dough and thaw it out a bit before measuring the dough if it is super hard and you did not already roll the cookie dough into balls. This should take about 20 minutes. Once ready to bake, measure 2 heaping tablespoons of the dough or use a medium cookie scoop. It doesn't have to be perfectly rolled. Place dough balls on cookie sheet, 2 inches apart.

Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. [9 minutes was not long enough for my oven. 11 minutes was perfect.]

Cool the cookies on the sheets for 5 minutes to allow them to set up, then sprinkle each cookie with sea salt. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Makes 24-36 cookies. KEEWERD