Brown Butter & Sea Salt Chocolate Chip Cookies from Heidi:
2 1/4 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp of sea salt, plus more for sprinkling
2 sticks (1 cup) unsalted butter
1 1/2 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 T plain greek yogurt
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
Preheat oven to 350. Whisk together the flour, baking soda and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from what as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
Chill your dough for 2 hours in the refrigerator or place in the freezer for 30 minutes.
Once dough is chilled measure 1/4 cup of the dough into a ball. It doesn't have to be perfectly rolled. Place dough balls on cookie sheet, 2 inches apart and sprinkle each dough ball with a little bit of sea salt.
Bake cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets and sprinkle with a little extra sea salt if desired. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.