Start by browning the butter. In a medium saucepan over medium heat, melt the butter, stirring frequently. Continue to cook until it turns a golden brown color and emits a nutty aroma. This will take about 5-7 minutes. Once browned, remove it from the heat and let it cool slightly.
In a large bowl, whisk together the all-purpose flour, baking soda, and flaky sea salt until well combined. Set aside.
In another bowl, combine the dark brown sugar and granulated sugar. Pour in the warm brown butter and mix until the sugars are well incorporated and the mixture is smooth.
Crack in the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until everything is fully combined.
Gradually add the dry ingredients to the wet mixture. Use your spatula to fold them together until just combined – be careful not to overmix.
Gently fold in the mini chocolate chips until evenly distributed throughout the dough.
For the best flavor and texture, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Once the dough is chilled, use a small cookie scoop to portion out the dough onto the prepared baking sheets, leaving space between each cookie.
Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers still look soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Once cooled, enjoy your Bite-Sized Brown Butter Chocolate Chip Cookies with a glass of milk or your favorite hot beverage!
