Nutty Brown Butter & Sesame Chocolate Chip Cookies

Let's be honest, chocolate chip cookies are almost everyone's go-to. Elevating this beloved staple is always a welcome challenge in my kitchen, and with the infusion of rich brown butter and a medley of crunchy nuts, this cookie reaches new heights. With crispy edges and a gooey center, they're the perfect treat for any occasion, offering an elevated twist on a timeless favorite.

Ingredients:

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup butter, browned

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 1/2 teaspoon vanilla extract

• 1/2 teaspoon almond or pistachio extract (optional)

• 2 large eggs

• 2 cups chopped chocolate chunks (dark or bittersweet)

• 1/2 cup mixed nuts, toasted and chopped (I used pistachios and pine nuts)

• 1/8 cup sesame seeds to top (optional)

• Maldon sea salt for topping (optional)
  

Directions:

1. To brown the butter, heat 2 sticks (1 cup) on stove at medium to low heat until small brown flakes begin to form and there is a nutty aroma (5-10 minutes). Immediately pour into heat-safe bowl and chill for 20 minutes.

2. Chop chocolate and nuts into small chunks. Set aside.

3. In one bowl, sift flour, baking soda, and salt together.

4. In another bowl, beat the browned butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).

5. Add the eggs one at a time, beating well after each. Mix in the vanilla and nut extract (if using).

6. Gradually add the flour mixture, beating on low speed. Once combined, fold in the chopped chocolate and nuts.

7. Line a baking sheet with parchment paper. Using a cookie scoop, drop a heaping tablespoon of dough onto the pan until all dough is used. Top with sesame seeds (if using) and chill for at least 1 hour before baking.

8. When ready, preheat your oven to 375°F and line a separate baking sheet with parchment paper.

9. Space dough balls 2 inches apart and place in oven. I typically bake half of the cookies at a time and freeze the rest of the dough for later!

10. For minis, bake for 6-8 minutes. For larger cookies, bake for 9 to 11 minutes. Take them out as they look just slightly under-done.

11. Let the cookies cool on the sheet for 2 minutes, then transfer to wire racks to cool completely.