Browned Butter Chocolate Chip Cookies

Melt the butter in a small saucepan over medium-low heat. Continue to cook the butter, stirring frequently, until it turns light golden brown, about 10 minutes. Watch carefully to make sure the butter does not burn. Transfer to a large heatproof bowl and let cool to room temperature. The butter will continue to darken as it cools.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Once the butter has cooled, add the brown and granulated sugars to the butter. Using a hand mixer, beat the mixture for 2 minutes.

Beat in the eggs, one at a time, followed by the vanilla. Continue to beat until the mixture turns light brown and fluffy, about 3 more minutes.

Add the flour mixture to the butter mixture and beat just until combined. Do not over-mix.

Fold in the chocolate chips.

Cover the bowl with plastic wrap and let rest at room temperature for 20 to 30 minutes to help hydrate the flour.

Use an ice cream scoop to portion the cookie dough onto a parchment-lined sheet pan, leaving 2 inches in between each cookie. (You should be able to fit 6 to 8 cookies per batch.) Sprinkle flaky sea salt onto the cookies if desired.

Transfer to the oven and bake for 9 to 12 minutes. Cookies baked for 9 to 10 minutes will be softer and chewier than cookies baked for 11 to 12 minutes. Transfer to a wire rack and let cool for 5 to 10 minutes. Repeat with the remaining dough.

These cookies are best served warm.