Sugar Spun Run's Brown Butter Chocolate Chip Cookies

Brown the butter: Place butter pieces into a light-colored saucepan over medium-low heat. Once melted, increase heat slightly above medium. Stir and swirl constantly as it foams and sizzles.

When the bubbling subsides and toasted nutty brown specks appear on the bottom, quickly remove from heat and pour into a heatproof bowl. Cool at room temperature until no longer warm to the touch.

Once cooled, add the brown sugar and granulated sugar to the browned butter and stir thoroughly.

Add the room-temperature eggs and vanilla extract, whisking until smooth and emulsified.

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

Gradually add the dry ingredients to the butter mixture, stirring until completely incorporated without dry streaks.

Stir in the chopped semisweet chocolate until evenly distributed.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop 2-tablespoon portions of chilled dough, roll between your palms into smooth round balls, and space at least 2 inches apart on prepared sheets.

Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are golden brown while the centers remain tender and soft.

Let cookies rest on the baking sheet for 1 minute, sprinkle lightly with flaky sea salt, and allow to cool completely before enjoying.