Brown Butter Chocolate Chip Cookies ala ~DKBB~

Brown Butter Chocolate Chip Cookies ala ~DKBB~

(original recipe from The New York Times)

 
1 cup unsalted butter
2½ cups unbleached flour
1 tsp. baking soda
1 tsp. fine sea salt
½ tsp. ground cinnamon
1 cup light brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk (at room temperature)
2 tsp. vanilla extract
1 cup semisweet chocolate chips

• In a medium saucepan over medium heat, meat the butter, stirring and swirling the pan often, until the butter foams, turns golden brown, and smells nutty (about 5 minutes); pour into a large bowl and set aside to cool.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Line 2 rimmed sheet pans with parchment paper.
• Add the sugars to the melted butter; mix well until combined; add the egg, egg yolk, and vanilla and mix well until combined; add the flour mixture and mix until well combined.
• Stir in the chocolate chips. Working one at a time using a medium or large cookie scoop, roll a scoop of dough into a ball and place on the prepared pan(s); put in refrigerator for 1 to 2 hours.
• When ready to bake, heat oven to 350°F; bake just until the edges start to turn golden (8-10 minutes), rotating halfway through.
• Remove from oven and bang the pan on the counter (to create a flatter, chewier cookie), or use a spatula to flatten each cookie before they cool completely; sprinkle cookies with coarse sea salt, if desired.