Browned Butter Chocolate Chunk Cookies

Steps:

1. <p>1.<span class="Apple-converted-space">&nbsp; </span>Room temp your eggs by letting them sit for at least 30-45 minutes on counter, cracked in a bowl, while browning your butter.<span class="Apple-converted-space">&nbsp; </span>Start off browning the butter in a medium sauce pan over medium high heat.<span class="Apple-converted-space">&nbsp; </span>Stir constantly until butter gets foamy, bubbly, &amp; starts to turn an amber color with a nutty smell.<span class="Apple-converted-space">&nbsp; </span>Remove from heat &amp; transfer to a bowl.<span class="Apple-converted-space">&nbsp; </span>Chill in freezer for 30 minutes or in fridge until ready to bake. <span class="Apple-converted-space">&nbsp;</span></p>
2. <p>2.<span class="Apple-converted-space">&nbsp; </span>In bowl of a stand mixer, beat butter, sugars, &amp; vanilla until smooth. <span class="Apple-converted-space">&nbsp;</span></p>
3. <p>3.<span class="Apple-converted-space">&nbsp; </span>Add in your room temperature eggs, one at a time to butter mixture, while mixing on medium-low speed. Do not over mix!<span class="Apple-converted-space">&nbsp; </span>Mixture should become light, creamy &amp; fluffy.<span class="Apple-converted-space">&nbsp;</span></p>
4. <p>4.<span class="Apple-converted-space">&nbsp; </span>Add flour, baking soda, &amp; salt to the egg butter mixture, &amp; turn mixer on medium low speed mixing until just combined. <span class="Apple-converted-space">&nbsp;</span></p>
5. <p>5.<span class="Apple-converted-space">&nbsp; </span>Chop chocolate bars.<span class="Apple-converted-space">&nbsp; </span>Fold in chocolate chunks to the batter. <span class="Apple-converted-space">&nbsp;</span></p>
6. <p>6.<span class="Apple-converted-space">&nbsp; </span>On parchment paper on a plate or smaller cutting board, scoop roughly 2 tablespoon sized cookie dough balls.<span class="Apple-converted-space">&nbsp; </span>Place on parchment paper until no batter is left.<span class="Apple-converted-space">&nbsp; </span>Chill in freezer for at least 30 minutes, or longer in fridge until ready to bake.<span class="Apple-converted-space">&nbsp;</span></p>
7. <p>7.<span class="Apple-converted-space">&nbsp; </span>While cookie dough balls are chilling, preheat oven to 350F.</p>
8. <p>8.<span class="Apple-converted-space">&nbsp; </span>Spread cookie dough balls out evenly about 2-3 inches apart from each other onto a baking sheet with parchment paper.<span class="Apple-converted-space">&nbsp; </span>Bake for 10-12 minutes,<span class="Apple-converted-space">&nbsp; </span>or until edges are turning a golden brown but the middle is still a light color.<span class="Apple-converted-space">&nbsp; </span>Cookies may need to be reshaped if they spread out too much.<span class="Apple-converted-space">&nbsp; </span>You can easily reshape them using a knife.</p>
9. <p>9.<span class="Apple-converted-space">&nbsp; </span>Let cookies rest for at least 10 minutes on counter before handling them.<span class="Apple-converted-space">&nbsp; </span>Top with flaky sea salt &amp; enjoy!</p>