Cucumbers are not cookies

New chocolate chip cookie recipe and it's a winner. It's such a winner. We were making treats for a meeting at our house and in my favorite meal prep way, I made these a week before and froze the dough balls. To be honest I had to refrigerate the dough to even get them to be dough balls... The warm brown butter really makes this batter slide and ooze all over the place so I tossed it in the fridge first to firm up a bit, then scooped out my cookie dough balls then tossed them in the freezer on a tray. Baking day I set the trays out on the counter to thaw all the way - then baked these babies up. They turned out way more brown than I'm used to - probably the brown butter and brown sugar, but oh are they soft and delicious. It took Andy a few days to even try them since he was convinced they were a different kind of cookie - one that last time we put in a container that smelled like cucumber salad - I swear it was washed - and now he has PTSD for those cookies. But these are different!!! Finally he ate one and now he can't keep his mits out of the container... same with Bronwyn. That girl may say she doesn't like chocolate but she sure loves a good chocolate chip cookie! these for sure are a winner and awesome that they freeze great for warm baked cookies any time.

Browned Butter Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, room temperature
1 ½ cups light brown sugar, lightly packed
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon baking powder
3 large eggs, room temperature
2 teaspoons vanilla
12 ounces semi-sweet chocolate, roughly chopped
flaky sea salt, for topping

In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage.) Tiny brown specks of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.
As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a heat-safe bowl.
To the hot browned butter, add the brown sugar, stirring to combine. Set aside to cool for 15-20 minutes.
To a medium bowl, add the flour, baking soda, salt, and baking powder. Whisk to combine.
Once the butter mixture has cooled, add eggs and vanilla. Whisk to combine.
Using a rubber spatula, gradually mix in the flour mixture.
Fold in the chopped chocolate.
Using a 3-tablespoon scoop, drop balls of dough onto a baking sheet lined with parchment paper. Cover the dough balls and transfer to the refrigerator to chill for 24 hours.
Remove the chilled cookie dough from the refrigerator. Let it rest at room temperature for 30 minutes before baking the cookies.
When ready, preheat oven to 350°F. Line baking sheets with parchment paper.
Place the dough balls onto lined baking sheets, leaving about an inch between each cookie. Bake for 12-14 minutes or until golden brown. (I prefer these slightly underdone, so I will start checking at 10 minutes.)
Remove from oven. Sprinkle flaky sea salt on the tops of the warm cookies.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.