Brown Butter Chocolate Chip Cookies

 Not only are these cookies delicious, but this marks the first batch of cookies that I have made that look NORMAL. Follow these directions to a tee and you will hopefully have the same result as me.

I found this recipe at Completely Delicious. The title of this blog is VERY fitting.

Brown Butter Chocolate Chip Cookies
Makes 2 1/2 dozen cookies

Ingredients:
1 cup unsalted butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (1 pound) semi-sweet chocolate chips

How to Brown Your Butter:
In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burned quickly. When the color has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cool too hard, let it come back to room temperature before using.

Cookie Directions:
1.Preheat oven to 375 degrees and line a sheet pan with parchment paper.
2.Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Really beat for about 4 minutes... I never did this in the past and it was one of my reasons for flat cookies.

3.Add the eggs one at a time, mixing after each.
4.Add the vanilla.
5.Add the flour, baking soda, and salt and mix until just combined on medium speed.
6.Add the chocolate chips and mix until incorporated.
7. Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie.
8.Bake until golden brown, 10-12 minutes.
9.Cool on a wire rack.

And marvel at your tasty cookies!

Tips I have learned about how to make non-flat cookies:

1. Make sure you're using butter and not margarine. The margarine is just a ton of oil and it won't bake up nice... and fluffy. And we all know that butter is better anyhow.
2. You may need to add a little more flour than the recipe calls for. I would test the recipe out first before you do this one.
3. Bake them at a high temp (about 350) for a short period of time. 
4. Really cream the butter and sugar, let it get super fluffy. Like I said before, this really works. I never knew how fluffy butter and sugar could get.
5. I had a roommate who used to make a little indent in the bottom of her doughball before she put it on the cookie sheet... I have had positive results when I do this as well, but it's not necessary.