Ingredients:

  • 1 cup (16 Tbsp; 226g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips

Instructions:

  1. Slice the unsalted butter into pieces and place it in a light-colored skillet.
  2. Melt over medium heat while stirring or whisking constantly.
  3. After approximately 5–7 minutes, the butter will foam; continue to stir until it turns golden brown with nutty specks forming at the bottom.
  4. Remove from heat immediately and pour into a large flat heat-proof dish to cool.
  5. Cover tightly and chill in the refrigerator until solid, about 2–3 hours or up to 24 hours.
  6. Once solidified, spoon the chilled brown butter into a mixing bowl or stand mixer bowl.
  7. Beat on medium speed for about one minute until smooth and creamy.
  8. Add both sugars; beat on medium-high speed for approximately two minutes until light in color.
  9. Incorporate the egg, egg yolk, and vanilla extract at high speed, scraping down sides as necessary.
  10. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt until well combined.
  11. Gradually mix this dry mixture into wet ingredients on low speed until just combined.
  12. Beat in milk on medium speed; dough will be thick.