Browned Butter Salted Chocolate Chip Cookies

Ingredients

• 1 cup butter, diced into pieces, I used salted, if using unsalted increase salt to 3/4 tsp
• 2 1/3 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp table salt
• 1 1/4 cups packed light-brown sugar
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2/3 cup milk chocolate chips
• 2/3 cup semi-sweet chocolate chips
• 2/3 cup bittersweet chocolate chips
• Coarse or Maldon sea salt, for topping

Directions

1. Set the diced butter in a medium saucepan and cook until it is nicely browned, watching closely so it gets enough color without tipping into burnt. Take the pan off the heat and pour the butter into a heatproof storage container. Cover it with a lid or plastic wrap, then freeze until cool, 30 – 40 minutes.
2. In a mixing bowl, whisk the flour, cornstarch, baking soda, and salt for 20 seconds, then set the bowl aside.
3. Pull the cooled butter from the freezer and transfer it to the bowl of an electric stand mixer, scraping the container well with a rubber spatula. Add the light-brown sugar, granulated sugar, and vanilla.
4. Put on the paddle attachment and beat on medium-high speed until the mixture turns a little paler and fluffier, about 4 minutes. Add the eggs one at a time, mixing after each addition until incorporated.
5. Turn the mixer to low and gradually add the dry ingredients, mixing only until the dough comes together. If the mixture looks too dry, add a Tbsp of half and half or milk to help it pull together. Stir in the chocolate chips. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours. During the last 10 minutes of chilling, heat the oven to 350 degrees.
6. Scoop about 2 1/2 Tbsp of dough at a time and roll into balls, slightly larger than golf balls. Arrange the dough on Silpat-lined baking sheets with 9 per sheet, then bake in the preheated oven for 10 – 12 minutes, until golden. Return any dough that is not baking to the refrigerator until its turn.
7. Take the cookies out of the oven and sprinkle each cookie with a small pinch of sea salt. Let them sit on the cookie sheet for several minutes, then move them to a wire rack to cool. Store in an airtight container.