Melt the butter over medium heat in a small saucepan. Stir continuously until you start to see it change color slightly and see little brown bits appear on the bottom. This will not take long – about a minute or two. As soon as you see this, remove immediately from the heat and continue stirring constantly for 30 seconds. It’s important to remove from the heat as soon as you see the little brown bits on the bottom because you can go from glorious brown butter to gross, nasty, yucky burnt butter in a matter of seconds.
Once you’ve made your brown butter, put it in a mixing bowl and add the coconut oil, honey, maple syrup and vanilla. Stir until well mixed. Add in the dry ingredients and stir. Finally add in the chocolate chips and stir.
You can bake the cookies immediately. Drop rounded spoonfuls onto a baking pan and bake for 10-12 minutes. But I like to place the dough in the fridge for at least 30 minutes and then bake them. I have no idea what this does (does anyone know?), but I swear it makes the cookies taste better. After they’ve been in the fridge for at least 30 minutes, I roll them into balls and then flatten them with both my palms so they form perfect little patties or slices. Then I bake them at 350 for 10-12 minutes. I can’t think of anything much better than warm cookies so enjoy!