Start by melting butter in a small, heavy saucepan over medium heat. Make sure it doesn't burn by using a thick-bottomed saucepan. Keep the heat at medium to ensure even browning, stirring constantly with a whisk or spatula for about 6 to 8 minutes to prevent milk solids from sticking.

As the butter melts, bubbles will appear, signaling the start of the browning process. Keep stirring until the butter turns golden brown. If the bubbling gets too intense, briefly take it off the heat to check the color accurately. You'll notice a scent resembling toasted graham crackers or nuts.

Once you see golden-brown specks in the butter, take it off the heat immediately and transfer it to a heatproof bowl to stop the cooking. Remember, the butter will continue to brown even off the heat, so it's better to be cautious. Set the butter aside to cool while you prep the cookie dough.

In a mixing bowl combine the flour, cornstarch, baking soda, salt, and 1 cup of chocolate chips. Set aside.

In a larger mixing bowl combine the browned butter, brown sugar, and granulated sugar. Beat on medium speed for 60 seconds.

Add in the eggs and vanilla extract, beat for 30 seconds.

Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. Cover the bowl and place the dough in the refrigerator for 30 minutes to chill. Refrigerating brown butter chocolate chip cookie dough before baking enhances texture and flavor by solidifying fats and allowing flavors to meld. It also prevents excessive spreading during baking, resulting in thicker, chewier cookies with more even cooking. Chilling the dough provides better control over the baking process, ensuring consistent results with a tender texture and optimal taste.

Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.

Use a 2 tablespoon sized cookie scoop to form cookie dough balls, roll into a smooth ball between your hands. Press the remaining 1 cup of chocolate chips on the outside of the dough balls. I like to load mine with chocolate chips! Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.

Bake for 9-13 minutes or until the edges of the cookies are set and the centers are still soft. The cookies will continue to bake when removed from the oven. Allow the cookies to cool for 15 minutes on the baking sheet before removing.