Brown Butter Chocolate Chip Cookies

• 1 cup (8 oz) unsalted butter

• 1 cup brown sugar

• ½ cup raw cane sugar

• 1 large egg + large egg yolk

• 2 tsp pure vanilla

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp sea salt

• 1 cup semi-sweet chocolate chips 

1. First, brown the butter. Place the butter on a skillet over medium heat. Let the butter melt, stirring constantly. After the butter has melted, bring to a simmer and cook until it turns a beautiful brown color and you can smell a toasted aroma. It will take around 8-10 minutes. Let it cool to room temperature.

2. Transfer the butter to a large bowl, add sugars and beat using an electric mixer until fluffy, about 2 minutes. Add eggs, vanilla and beat for another 2 minutes until creamy.

3. Meanwhile, in a separate bowl stir flour, baking soda, baking powder and salt. Add half of a dry mixture at a time and mix until combined. Fold in chocolate chips.

4. Cover with wax paper and refrigerate for 2 to 24 hours or the best results. If short on time bake right away. If refrigerating, bring to a room temperature for easier scooping.

5. Preheat the oven to 350°F and line two large baking sheets with If You Care parchment paper.

6. Scoop cookie dough using 2 tbsp cookie scoop onto a baking sheet, about 2 inches apart.

7. Bake for 12 minutes until the edges are browned. Let them cool for 5 minutes and transfer to a wire rack. Let cool completely. Once the cookies cool down, they flatten and become crispier on the edges and chewier in the middle. Enjoy!