Brown Butter Chocolate Cookies for 25

Instructions:

1. Place the unsalted butter in a light-colored skillet over medium heat. Melt and continue cooking as it foams and pops, stirring constantly until golden-brown specks form at the bottom and it smells nutty. Remove from heat immediately and pour into a mixing bowl. Let cool for 10-15 minutes.
2. Whisk the cooled brown butter with granulated and brown sugars until combined.
3. Beat in the room-temperature egg and vanilla extract until the mixture is glossy and slightly lightened in color.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet ingredients using a spatula or mixer on low speed until no streaks of flour remain.
6. Fold in the chocolate chunks by hand.
7. Cover the dough and refrigerate for at least 2 hours.
8. Preheat oven to 350°F (175°C). Scoop rounded balls of dough onto a prepared sheet pan, spacing them 2 inches apart.
9. Bake for 9–11 minutes until edges are golden brown but centers remain slightly soft. Remove from oven.