FUDGY BROWN BUTTER BROWNIE COOKIES

Preheat the oven to 350F. Line two baking sheets w/ parchment paper;set aside. 

Brown the butter. Add the butter to a saucepan over medium heat. Melt & slightly brown, stirring continuously (~5-8 mins). Once golden & smells toasty/nutty, add the cocoa powder & QUICKLY stir to combine. 

Remove from heat & let stand for a minute. Add the dark chocolate chips & stir immediately, until choc chips are fully melted & mixture is smooth. Set aside to cool.

In a medium bowl, whisk together the flour, baking powder & salt. 

In a separate large bowl, beat together both sugars & the eggs with an electric handheld mixture (or by hand), until the mixture becomes very light, thick, fluffy & most of the sugar is dissolved (gives them the crinkle top look).

Once chocolate mixture is cooled, add it to the egg mixture along w/ the vanilla. Whisk gently to combine. 

Add the dry ingredients to the wet; fold until just combined. 

If needed, place the dough into the fridge for 10-15 mins to harden up just slightly.

In a medium bowl, mix together the semi-sweet choc chips & mini choc chips (for dipping). 

Use a large cookie scoop (3 tbsp) to scoop the dough. Dip the tops of the cookies into the chocolate chips, pressing firmly into the crevasses of the dough. Place onto the prepared baking sheets.

Bake at 350F for 11-12 mins, until cookies are set & crackly on top. 

Remove from oven & use a bowl or large round cookie cutter to shape. If there are open gaps, you can press choc chips into them immediately after removing from oven.

Cool for 5 mins. Serve warm w/ flaky sea salt & a glass of milk.

Enjoy!