Browned Butter Chocolate Chip Cookies

Cut the 1 cup into pieces and add to a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then turns deep golden brown and smells nutty, 5–8 minutes.

Pour the browned butter (including the dark bits at the bottom — those are flavor) into a large mixing bowl. Let cool for 15 minutes until warm but not hot.

Whisk together the 2 ¼ cup, 1 tsp, and 1 tsp in a separate bowl.

Add the 1 cup and ½ cup to the cooled butter and whisk until combined. Whisk in the 2 one at a time, then the 2 tsp.

Add the dry ingredients and stir with a wooden spoon until just combined. Fold in the 12 oz.

Heat the oven to 375°F and line two baking sheets with parchment.

Scoop 2-tablespoon balls of dough onto the sheets, spacing them 3 inches apart. Sprinkle each with a pinch of 1 tsp.

Bake one sheet at a time for 11–13 minutes, until the edges are deep golden but the centers still look underdone. Rotate the pan halfway through.

Let cool on the pan for 5 minutes — they finish setting up here — before transferring to a rack.