Brown Butter Oreo Chocolate Chip Cookies

Ingredients

• 3/4 cup salted butter, for browning

• 1/4 cup white sugar

• 1/2 cup light brown sugar

• 1/2 cup dark brown sugar

• 1/2 tbsp vanilla bean paste

• 1 tsp vanilla extract

• 1 large egg

• 1 5/8 cup all purpose flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp sea salt, for dough

• 3/4 cup crushed Oreos, for dough

• 6 oz Ghirardelli milk chocolate chips (half a standard bag)

• 2 tbsp crushed Oreos, for topping

• 1 cup powdered sugar, sifted

• 2 tbsp sweetened condensed milk

• 1 tsp vanilla extract, for glaze

• 1 1/2 tbsp milk, for glaze (start low, add slowly)

Steps

1. Melt 3/4 cup salted butter, for browning in a light-colored saucepan over medium heat, swirling often, until it foams, then turns golden brown and smells nutty (watch closely — it goes from golden to burnt fast). Pour into a bowl right away to stop cooking, then cool until just warm (not hot) before using.

2. Preheat oven to 375°F.

3. In a bowl, whisk together 1 5/8 cup all purpose flour, 1/2 tsp baking soda, 1/2 tsp sea salt, for dough, and 1/4 tsp baking powder. Set aside.

4. In a separate bowl, mix the cooled browned butter with 1/4 cup white sugar, 1/2 cup light brown sugar, and 1/2 cup dark brown sugar until combined.

5. Beat in 1 large egg, 1/2 tbsp vanilla bean paste, and 1 tsp vanilla extract.

6. Add the dry ingredients to the wet ingredients and mix until just combined.

7. Fold in 3/4 cup crushed Oreos, for dough and 6 oz Ghirardelli milk chocolate chips (half a standard bag).

8. Cover the dough and chill in the fridge for 30 minutes before baking. This firms up the browned butter and helps the dough hold together with all the mix-ins.

9. Scoop dough onto a lined baking sheet and bake for 10-12 minutes, until edges are set.

10. While still warm, sprinkle with 2 tbsp crushed Oreos, for topping.

11. Whisk together 1 cup powdered sugar, sifted, 2 tbsp sweetened condensed milk, and 1 tsp vanilla extract, for glaze. Add 1 1/2 tbsp milk, for glaze (start low, add slowly) a little at a time, whisking, until you reach your desired drizzle consistency.

12. Once cookies have cooled slightly, drizzle the glaze on top. Let set for a few minutes before serving.