These cookies don’t need any introduction.

Makes 12-18 cookies depending on size.

Ingredients

• 3/4 cup unsalted butter, browned and cooled
• 1 cup dark brown sugar, packed
• 1/3 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tsp fine sea salt
• 2 cups AP flour
• 1 tsp baking soda
• 6 oz (3/4 cup) dark chocolate, chopped
• 4 oz (1/2 cup) milk chocolate chips
• 3 tbsp rainbow sprinkles, divided

Directions

1. Brown butter in a medium saucepan over medium heat, whisking continuously, until it foams and turns a golden brown, approximately 5 minutes. Remove from heat and move the butter into a large mixing bowl. Let the butter cool completely.
2. In a separate bowl, whisk together the flour, baking soda, and salt.
3. Add the sugars to the browned butter and whisk until well-incorporated. Add in the eggs and vanilla, mixing well.
4. Add the dry ingredients into the wet ingredients, mixing until just combined. Mix in the chocolate and 2 tbsp rainbow sprinkles.
5. Cover the bowl in plastic wrap and chill the dough overnight.
6. Preheat the oven to 350 degrees and line baking sheets with parchment paper. Scoop out the balls of dough (around the size of a golf ball), and place them a few inches apart – the cookies will spread as they bake.
7. Sprinkle the cookie balls with the remaining 1 tbsp sprinkles, gently pressing the sprinkles into the tops of the cookies. Bake for 12-14 minutes until golden brown. Once they’ve cooled and set up a bit, transfer to a wire cooling rack to cool completely.