Brown Butter

1. In a light colored saucepan and over medium heat, add your cubbed unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown. After about 6 to 8 minutes your butter should be ready. It’s ready when it smells nutty and the color is an amber brown color. Be careful not to burn it.
2. Immediately transfer to a glass bowl and allow to cool slightly, making sure to scrape all the brown bits from the bottom of the pan. That’s where all the flavor is!

Brown Butter Chocolate Chip Cookie Dough

1. With a hand-held or stand mixer fitted with the paddle attachment, combine brown butter, brown sugar, white sugar and vanilla until light and fluffy. About 2 to 3 minutes on medium. *You can also whisk by hand.
2. Add egg and yolk and mix for another minute to combine.
3. Sift in flour, baking soda, cornstarch and salt. On the lowest setting or by hand, incorporate your dry ingredients just until combined. Do not overmix! No tough cookies here.
4. With a rubber spatula, gently fold in your chocolate chips and chopped chocolate until just combined.
5. Although you can bake these cookies right away, I do recommend chilling it for at least 1 hour. Chilling the cookie dough allows the flavors to meld and develop. With a large ice cream scoop (mine holds 4 tablespoons), portion out your cookies and place on a parchment lined baking tray. Cover with cling wrap and chill for up to 72 hours in the fridge or freeze for up to 2 months and bake at a later time. 
6. When you are ready to bake, remove your cookie dough from the fridge or freezer. Position a rack in the center of the oven and preheat to 350ºF (176ºC). Set them 2 inches apart on a parchment-lined baking tray and bake for 9 to 11 minutes. If you are baking from frozen, you may need to add a few extra minutes. Do not overbake! Sprinkle with flaky sea salt and enjoy!