Brown Butter

• Heat a skillet over medium heat and melt the salted butter.
• Stir occasionally and allow the butter to start to foam.
• Stir until little bits of brown start to form in the skillet. This takes roughly 8 minutes.
• Stir and remove immediately once the brown bits start to form.
• Pour the mixture into a heatproof bowl to prevent over-browning or burning the butter.
• Cover and place in the refrigerator for 40 minutes or in the freezer for 20 minutes or until the brown butter reaches a softened stage.
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  Brown Butter Chocolate Chip Cookies
• Preheat the oven to 350°
• Cream the softened brown butter and the brown sugar and the granulated sugar together until creamy.
• Beat in the eggs.
• Add the vanilla extract.
• Combine the spooned and leveled flour, salt, and baking soda together.
• Beat the flour mixture into the butter mixture, careful not to overbeat.
• Stir in the chocolate chips or chunks.
• Scoop the dough into 2 Tablespoon balls and freeze for at least 30 minutes before baking.
• Place the cookies on a non-stick or silicone lined cookie sheet 2 inches apart.
• Bake for 9-12 minutes or until the bottoms are browned.
• Remove from the oven and allow the cookies to cool for 5 minutes before moving to a cooling rack.
• Sprinkle with sea salt if desired.