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Ingredients (makes 24 large cookies)

• ¾ cup light brown sugar
• ½ cup white sugar
• 3 cups flour
• 1 tbsp baking soda
• 1 cup butter
• 3 eggs
• 1 tsp vanilla extract
• 2 semi-sweet baking chocolate bars

Instructions

1. Preheat oven to 350 degrees Fahrenheit 
2. Brown the butter by heating a large saucepan or wide pan on low heat, allow the butter to melt, then increase the heat only a little bit, and stir repeatedly with a whisk until the butter is brown
3. Add the light brown and white sugar to a mixing bowl
4. Let the brown butter cool, then add to the sugar mixture, and mix until ingredients are combined
5. Add in the flour and eggs 1 cup and 1 egg at a time, the vanilla extract, and the baking soda, and whisk until fully combined
6. Allow dough to chill in the refrigerator for about 10-15 minutes
7. Shave 6 of the chocolate squares from the chocolate bar, add into the cooled batter, and let chill for another 10 minutes
8. While the dough chills, cut 12 chocolate squares from the bar in half
9. Roll dough into ½ inch balls, place about 1 inch away from each other on the pan, and push the halved chocolate square pieces into each ball
10. Bake for 12 minutes, let cool for 5 minutes, and serve

This recipe was made on a whim of desperately needing something rich and chocolatey but also a deep desire to finally understand what it means to make brown butter. For some reason, I thought it was so elusive. Now, it has unlocked many recipe doors for me.

Nothing is better than a gooey chocolate chip cookie, but I was inspired by several creators who are using brown butter in their own recipes. This basically is my typical cookie recipe, sub brown butter, and sub thick slices of chocolate chunks.

Enjoy this decadent dessert in small doses as, though delicious, it is incredibly rich. I am sharing most of the cookies with all my sweet tooth girlies and guys, and I encourage you to do the same.