Brown Butter Peanut Butter Cookies

Start by browning the butter. You'll take 1 stick of butter and melt in a medium saucepan over low-medium heat, continuing to cook past the point of boiling. After it boils it will start to foam, underneath turning a nice golden brown, and will smell almost nutty. Make sure you are stirring and watching it, because it will turn the perfect light golden brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and add 1 tablespoon of butter and stir until melted. Place the butter into the fridge or freezer to cool completely for about 15-20 minutes.
Preheat oven to 375 F. Line two cookie sheets with parchement paper.
Place the peanut butter and cooled brown butter together in a stand mixer fitted with a paddle attachment. Beat about 1 minute until combined. Add both sugars and beat again 2-3 minutes until creamed. Add in egg and vanilla and mix.
Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate.
Using a large cookie scoop, (I use a 4 TBSP) scoop dough into balls and place 5-6 on a large cookie sheet. Sprinkle with flaked salt.
Bake for 10-12 minutes, or until edges are slightly golden brown. Sprinkle with extra salt after they're done baking and let them cool on the cookie sheet for 5-10 minutes to help the center finish setting.