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Browned Butter Chocolate Chip Cookies with Sea Salt
Please, please use the best chocolate chips you can find. I used Ghiradelli Milk Chocolate in this version and they were sinful.

2 sticks (1 cup) unsalted butter
1 1/4 cups packed light brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt, plus extra for sprinkling
One 11-ounce bag chocolate chips

Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper

Place butter into a a large skillet with high sides over medium heat, swirling until melted. Once melted, begin whisking — butter will foam and then boil — whisk to distribute heat. Once butter turns a deep golden brown (let it go as far as you can without burning) and has a very nutty aroma, remove from heat. Set aside and cool 10 minutes.

Combine sugars and browned butter using an electric mixer. Add eggs, very slowly at first to ensure warm butter mixture doesn’t “scramble” them, then add vanilla, mixing until well combined.

In a separate bowl combine flour, baking soda and sea salt. Gradually add to wet ingredients then add in chocolate chips, mixing until just combined. Scoop dough onto prepared baking sheet with a medium sized cookie scoop. Bake for 9 to 11 minutes, until cooked through. Remove and immediately sprinkle with extra sea salt. Let cool for 5 minutes then transfer to cooling rack.

Makes 3 dozen