brown butter chocoloate chip cookies

Says it makes 16, but I made smaller rounds and got 24 medium sized cookies out of it

Ingredients

- 1 cup / 226 grams unsalted butter
- 2½ cups / 320 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup / 220 grams light brown sugar
  *note: i used a 1/2 cup of brown sugar instead of 1 cup and i liked them better. less sweet but still sweet. consistency was still good. more buttery flavor.  
- ¼ cup / 50 grams granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 12 oz semisweet chocolate chips
  *note, i used a whole 12 oz bag and it was too much for the dough. i'd use 3/4 of a bag next time.
- Flaky sea salt, for topping

Directions

• In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan often, until the butter foams, turns golden brown and smells nutty, about 5-10 minutes. Pour into a large bowl and set aside to cool.
• In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, if you like. Line 2 rimmed sheet pans with parchment paper.
• Add the sugars to the melted brown butter; mix until combined. Add the egg, egg yolk and vanilla extract and stir until combined. Add the flour mixture and stir until well combined.
• Stir in the chocolate. Working one at a time, scoop out a ¼ cup of the dough and roll into a ball. Place the balls on the prepared sheet pans, and chill for 1 hour and up to 24 hours.
• When ready to bake, heat oven to 350 degrees. Bake just until the edges start to turn golden, rotating halfway through, about 15 minutes (took mine +6 more minutes).
• Remove from the oven and bang the pan on the counter. (This creates a flatter, chewier cookie.) Sprinkle cookies with flaky sea salt, if you like. Let sit on the baking sheets for 5 minutes before moving to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.

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modified, but originally from here