Melt butter in a 10- to 12-inch frying pan over medium heat. Larger frying pans brown butter faster. Using a smaller pan will take 5-10 minutes longer to brown.
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Whisk periodically until the butter foams after melting. It takes 5-10 minutes for butter to foam. When it occurs, whisk constantly since it will be hard to see below.
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Milk solids sink when it foams. The milk solids will become light brown after 1 minute. Remove from heat when milk solids are amber.
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Put butter in a glass measuring cup or thick glass jar. Taste is in the brown pieces, so scrape them all into the cup! One cup of brown butter is required. The additional 2 tablespoons will evaporate while butter cooks.
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Put the glass measuring cup in the fridge with cling wrap. Cool overnight or until solid. Let butter rest for 2 hours before baking. It should be soft like room-temperature butter. If still hard, microwave butter on a dish for 10 seconds on each side.
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Sift flour, baking soda, salt, and cornstarch in a medium basin. Set aside.Beat brown butter, sugar, and brown sugar for 2 minutes with a mixer on high. Light, fluffy butter is ideal. Mix vanilla in. Add eggs one by one. Combine.
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Add dry ingredients slowly on low. Combine. Add semi-sweet and mini chocolate chips and mix on low for 10-15 seconds. Refrigerate covered for 30 minutes.
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Scoop cookie dough using a 3 oz ice cream scoop. Compact dough into scoop and put on cookie sheet. We want lovely ripples on the cookie dough ball, so don't handle the dough. On the cookie sheet, place dough 3 inches apart.
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Preheat oven to 350F and line 2 cookie sheets with parchment. First batch of cookie dough balls should be frozen to get cold while the oven heats up. Keep the remaining cookie dough balls in the fridge until baking.
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Bake the cookies 13-15 minutes until the edges and top are softly golden brown. Transfer the cookies to a cooling rack after 4 minutes on the pan.
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