1 cup + 2 tablespons unsalted butter, room temperature
2 cups brown sugar
2 tbl white sugar
2 tsp vanilla
1 tsp salt
2 tsp baking soda
3 cups flour
1 1/2 cups chocolate chunks
1/2 cup Heath Bars, chopped
Cut butter into pieces and place in sauce pan over low heat. As butter melts, stir constantly. After 5-7 minutes, the butter will turn golden and then the milk solids will brown.
Once you see it turn brown, immediately turn off the heat and pour butter into a heat-safe bowl and set in the fridge until solid.
Sift dry ingredients together. In a separate bowl, creambrown butter and sugars together. Add both eggs and vanilla and mix to incorporate. Add dry ingredients to the bowl, and mix to incorporate. Add the chopped Heath bar and chocolate chunks and stir to combine.
Let dough chill for 2 hours to overnight.
Preheat oven to 350 degrees F.
Using an ice cream scoop with release, scoop out cookie dough and place cookie scoop on a sheet pan lined with parchment or a silpat. Sprinkle with sea salt if desired.
Bake cookies for 11-13 minutes.
Keywords: brown butter; cookies; chocolate