browned-butter chocolate chip cookies

okay. this recipe is going to change your life. i am not kidding. my cutest friend, chloe, posted these on her blog a while ago, and i finally got around to making them. oh. my. i seriously cannot get over how good they are. these are my new go-to cookies. my picture isn't 100% awesome, but the flavor? totally was. you have to try these!

i'm basically copying and pasting her instructions. i hope she doesn't mind! the process is a little different than the traditional route, but you have to follow it exactly. also, i didn't have parchment paper, so i used pam. i would recommend buying the parchment paper. mine went pretty flat and i think it's because of grease from the pam made them spread out more than they should have.

anyway, no matter what they look like, they are amaaaaahzing ("happy endings," anyone??). also, i was shoving them in fresh out of the oven, and they were good. but the next day, when they were completely cooled, they were blow-your-mind amazing. seriously i love these cookies!

one last thing: don't use your hand mixer. only a whisk!

okay, on with it. here's the recipe:

ingredients:

1 ¾ cups unbleachedall-purpose flour 

 ½ teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
½ cup granulated sugar 

 ¾ cups packed dark brown sugar 

 1 teaspoon table salt (chloe said sea salt makes them taste awesome)

 2 teaspoons vanilla extract 

 1 large egg
1 large egg yolk
1 ¼ cups chocolate chips or chunks

instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Put 12 cookies on each sheet (1-2 tbsp. per cookie)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 8-9 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.