Prep time: 20  minutes | Bake time: 10 minutes per batch | Yields: 32 cookies

Ingredients:

• 2 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp flakey sea salt
• 15 tbs salted butter
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 2 large eggs
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chunks

Preheat oven to 375°F.  Line two baking sheets with parchment paper and set aside.

In a medium-sized bowl, fork together the dry ingredients and set aside.

Place 8 tbs of butter in a wok or large saucepan over medium heat.  Cook for about 2 minutes, stirring constantly, until the butter had browned.  Remove from heat and stir in remaining 7 tbs of butter.  Add the sugars and vanilla to the melted butter.  Whisk until combined.  Add eggs and whisk together vigorously for 30 seconds.

Let wet mixture sit idle for 5 minutes, then repeat 30-second whisking.  Gently fold in the flour with a spatula.  Once the flour begins to disappear, fold in the three chocolate varieties.

Roll cookie dough into 2-tbs balls with your hands.  Be sure to place enough space between the cookies on the baking sheets.  When both sheets are prepared, bake cookies for 10 minutes, switching rack positions halfway though.  Let cool and transfer to a wire rack.  Continue until all cookie dough is used.

From Scissors & Sage