Crazy for Crust's Bakery-Style Brown Butter Chocolate Chip Cookies

Melt the butter in a saucepan over medium heat. Cook, stirring often, for about 6 minutes until it foams, subsides, and turns a rich golden-brown with nutty flecks. Remove from heat and cool for 5 minutes.

Pour the warm butter into a stand mixer bowl (or large mixing bowl). Add the granulated sugar and brown sugar, mixing on low until smoothly combined, then let rest for a few minutes to cool.

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

Turn the mixer to low speed and add the eggs one at a time, beating completely after each addition, followed by the vanilla extract.

Add the dry flour mixture to the wet ingredients, mixing on low just until combined without overworking.

Fold in the chocolate chips until evenly dispersed throughout the dough.

Scoop dough balls (2 tablespoons each for standard size, or ¼ cup each for giant bakery cookies) onto a parchment-lined tray. Chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

Arrange chilled dough balls at least 2 inches apart on the baking sheets.

Bake for 10 to 14 minutes (or about 15 minutes for giant cookies) until edges are golden and crisp while centers remain soft and gooey.

Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.