Directions

1. First, brown the butter by adding butter to a large saucepan and place over medium heat. (16 tbsp unsalted butter)

2. The butter will begin to sizzle and then eventually foam. Make sure you whisk constantly during this process.

3. After a couple minutes, the butter will begin to brown and turn a golden amber color on the bottom of the saucepan.

4. Continue to whisk and remove from heat as soon as the butter begins to brown and gives off a nutty aroma.

5. Immediately transfer the butter to a medium sized bowl to prevent burning. Set aside and let it sit till cool to the touch.

6. In a mixing bowl, add cooled butter, sugars, eggs, vanilla, sour cream and baking soda. Beat till smooth. (1.5 c dark brown sugar, 1/4 c granulated sugar, 1 large egg, 1 tbs vanilla extract, 1 tbsp sour cream, 1 tsp baking soda)

7. Add in flour, till combined and fold in chocolate chips. Add pecans or walnuts, if desired. (2.25 c all purpose-flour, 1 c semi-sweet chocolate chips, 1 c milk chocolate chips, 1/2 c toasted pecans or walnuts)

8. Roll into 1 1/2 in balls, place on a cookie sheet and freeze for 2 hours.

9. Pre-heat oven to 375 degrees. Bake for 9-11 minutes. Don’t over bake. Bake till edges begin to brown.

10. Remove from oven, transfer cookies onto a cooling rack and let cool for about 10 minutes.