The Best Brown Butter Chocolate Chip Cookies - soft and chewy at the centre and crispy around the outer edges with a caramel like boost of flavour from using brown butter in the cookie dough.
Fold into the creamed mixture until all the flour is almost incorporated.
Add the chocolate chips and continue to fold until the chocolate chips are equally dispersed and a soft dough forms.
Bake for 15 minutes or until they just start to turn brown at the bottom edges.
Let them cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
Store in airtight containers. These cookies also freeze well.
I sometimes like to add half or more of the sediment that's left behind to the brown butter. I think it does help to intensify the caramel flavour but this is completely optional.
An additional note is that if your cookies do not "sink" slightly after they come out of the oven, they are probably overbaked. Do let them rest on the pan before transferring to a rack to let the residual heat finish them off.