Brown Butter Chewy Chocolate Chip Cookies are truly the best! That's because this is a very special recipe. I can't wait to share with you the secret ingredient!
Start by browning the butter. Place butter in a medium sized saucepan (preferably a light color so you can see when the butter is browned). Turn heat to medium. Once it starts to bubble, start stirring. Let it come to a gentle boil as you keep stirring. Watch the pot and do not walk away. It should take about 2-3 minutes for the butter to brown. Don't let it burn. As soon as you see little brown bits in the bottom of the pan, remove from heat. It should smell a lot like toffee. Set aside and let cool slightly as you mix the other ingredients.
In a medium bowl, add the flour, baking soda, corn starch, and salt. Whisk together. Set aside. Place the brown sugar, Karo® Corn Syrup (Light), egg and vanilla in a large bowl. Pro tip: spray measuring cup with non-stick cooking spray before measuring the Karo® Corn Syrup (Light). Stir to combine.
With an electric mixer on low, gradually add the cooled brown butter. Then add the flour mixture. Stir in the chocolate chips. Cover bowl and refrigerate for 1-2 hours.
Drop dough by heaping tablespoonfuls onto lightly greased baking sheets or lined with parchment paper. Add chopped dark chocolate to the tops of cookies. Bake at 350°F for 10-12 minutes. Sprinkle with sea salt. Let cool. Store covered at room temperature for 1-2 days or up to a week in the refrigerator. They also freeze well.