Browned butter—made by cooking butter very slowly until it takes on a lovely dark hue—has a fabulous nutty flavour that takes humble chocolate chip cookies to a whole new level of deliciousness. These cookies are particularly rich, and go best with a tall glass of cold milk.

Makes about 36 cookies

PREP TIME: 20 minutes
CHILLING TIME: at least 1 hour
COOKING TIME: about 13 minutes

INGREDIENTS

• 1 cup unsalted butter, softened
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 ¼ cups lightly packed golden yellow sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 Tbsp whole milk
• 1 Tbsp vanilla extract
• ¾ cup dark chocolate chips
• ¾ cup semi-sweet or milk chocolate chips
• ¾ cup white chocolate chips

INSTRUCTIONS

1. In a small, heavy-bottomed saucepan, melt the butter over medium heat. Cook slowly, stirring constantly, until the butter has browned and smells like toasted nuts, about 5 minutes. Remove from the heat and let cool.
2.  In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3.  In a large bowl, stir together both sugars. Add the cooled browned butter to the sugar and beat with a mixer until creamy.
4.  Add the egg, egg yolk, milk and vanilla extract to the sugar mixture. Beat until well combined.
5.  Slowly add the flour mixture to the sugar mixture, stirring until thoroughly combined. Stir in the dark, semi-sweet and white chocolate chips.
6. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, or preferably overnight.
7.  When ready to bake, preheat the oven to 375°F. Line two large baking sheets with parchment paper, then set aside.
8.  Using a small ice cream scoop or spoon, scoop tablespoonfuls of the dough and roll it into a ball. Place the balls, 2 inches apart, on the prepared baking sheets.
9.  Bake until the cookies are golden brown, about 8 minutes, rotating the baking sheets after 5 minutes for even browning.
10. Remove the cookies to wire racks and let cool completely. The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.

BAKING DAY SECRET: If you only have one baking sheet and want to bake a lot of cookies, let the baking sheet cool completely before reusing it to bake each batch.