Browned Butter Chocolate Chip Cookies

Instructions

1. In a medium bowl sift together the flour, salt and baking soda; set aside.
2. In a medium saucepan, melt the butter over low heat. Continue to cook on low heat, stirring often, until the butter is bubbly and browned. Don't overdo it or it will burn. Turn off the heat and stir in the brown and white sugars.
3. Scrape the butter/sugar mixture into a medium mixing bowl and use an electric mixer to cream the butter and sugars together. Add the half and half, lemon juice, vanilla extract and eggs. Mix in until well combined. Add half of the flour mixture and incorporate into the batter with the electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).
4. Preheat the oven to 375°F. Line baking sheets with parchment paper or silpat mats. Scoop up heaping tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.
5. Bake 10 to 12 minutes, depending on how large you've rolled your balls (mine take 11 minutes).