BROWNIE BROWN BUTTER COOKIES

1. Start by browning the butter (aka liquid gold). Melt 1/2 cup + 2 tbsp of unsalted butter in a small pot over medium heat. Stir frequently until the butter turns a golden brown, forms those little toasty brown bits at the bottom, and smells nutty. Be careful—there’s a fine line between brown butter and burnt butter! Once it’s ready, remove from and turn off the heat, add the chopped dark chocolate chunks, and stir until melted and glossy. Let it cool slightly because we don’t want scrambled eggs in the next step.
2. In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs on medium speed until the mixture is light and frothy (This step adds air and ensures fudgy cookies!)
3. Add the slightly cooled brown butter-chocolate mixture to the eggs and sugar, along with the vanilla. Beat until everything is well combined and smells irresistible.
4. Toss the flour, cocoa powder, salt, and baking powder into the bowl. Switch to a spatula and stir gently until the dry ingredients are mostly combined. Then, fold in the mini chocolate chips. Your batter should be thick and shiny. Cover the bowl and chill for 30 minutes.
5. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Pro tip: parchment paper = no sticky mess and easier cleanup
6. Once the dough is chilled, scoop it into 2-tablespoon-sized balls and place them on the prepared baking sheets. Social distance the cookies so they have room to spread.
7. Bake for 8-10 minutes, or until the cookies have spread, and the tops are shiny and cracked. Don’t panic if they seem soft—they’ll firm up as they cool.