Twelve Days of Christmas Cookies: Browned Butter Chocolate Chip Cookies

1 cup unsalted butter
2 ½ cups flour
1 Tbs cornstarch
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla extract
1 ½ cups chocolate chips
1 cup chopped walnuts

Place butter in a medium saucepan. Melt over low heat. Once butter has melted, increase heat to medium. Stir with a wooden spoon or heatproof spatula as butter cooks. Butter will pop at first and then begin to brown. Remove from heat immediately when the milk solids at the bottom of the pan are a deep golden brown. Pour browned butter into a heat-proof bowl (I use a Pyrex measuring cup) and cool for 30 minutes.

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Pour the cooled browned butter into a large mixing bowl. Use a mixer to beat in brown and white sugars. Beat in eggs, one at a time, and then vanilla extract. Gradually beat in dry ingredients. Mix in chocolate chips and walnuts.

Use a level medium cookie scoop to place dough on prepared baking sheets, leaving 2” between cookies.

Bake for 10-12 minutes, or until edges are just beginning to brown. Cool on baking pan for 2-3 minutes, and then remove to wire racks to cool completely.

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