Browned Butter Soft Batch Chocolate Chip Cookies

Melt the butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage; browned butter and burnt butter are within seconds of each other.) Tiny brown specs of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.

As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Set it aside to cool completely, about 35-40 minutes, or until the butter begins to solidify and become less clear.

Preheat oven to 350°F. Line three baking sheets with parchment paper.

To the bowl of a stand mixer with a paddle attachment, add the cooled browned butter, cream cheese, brown sugar, and confectioners' sugar. Beat on high until ingredients are fully combined. Stop to scrape down the sides of the bowl as needed.

With the mixer on low speed, add the egg and vanilla. Mix for about a minute.

Add in the flour, cornstarch, baking soda, and salt.

Turn the mixer on low and mix for about 1 minute, or until all the ingredients are fully combined.

Mix in the semi-sweet chocolate chunks and white chocolate morsels until just combined.

Using a 2-tablespoon cookie scoop, drop portions of dough onto the lined baking sheets, leaving about 2 inches of space between each cookie. Use your hand or the bottom of a kitchen glass to slightly flatten each cookie.

Bake for 8-10 minutes. Keep a close eye on the cookies to prevent over-browning; they should be just slightly browned at the edges.

Allow cookies to cool for 5-10 minutes before transferring to a cooling rack to cool completely.