首先做焦化黄油 在平底锅里融化黄油 first make brown butter melt butter in the pan
中火加热，直到把黄油里面的牛奶蒸发，只剩下油脂 middim heat keep cook，start to big bubble
直到大泡泡小时，此时全是小泡泡，然后会有一股黄油焦香味，锅底有沉淀，不担心，这个沉淀有增香作用 after big bubble, then small bubble and you also can smell amazing brown butter smelling, then brown butter is done.
把焦化黄油倒出来，稍微冷却 put in the bowl, let it cool down a little
打蛋盆里放入砂糖和白糖 put sugar in a big bowl
混合均匀 mix sugar well
倒入焦化黄油，糖油混合均匀 then put brown butter in the mixer，mix with sugar very well
完全混合直到黄油液体被吸收 like that
常温鸡蛋，一个一个的倒入打蛋盆，每倒入一个鸡蛋，都要和糖，油完全混合均匀，再倒入了另一个蛋，以此类推 then put eggs in, one by one , every time have to mix very well,then put in the second one.
最后混合成浓稠的液体 after all eggs in, turn to thick liquid
然后加入香草精 then vanilla extract
干性材料单独混合均匀，中筋面粉，盐，苏打粉 then dry ingredients mix together in a separate bowl( flour, salt, soda powder)
把干性材料倒入 put dry ingredients into the bowl
混合到看不见干粉为止 mix together until can't see dry flour
然后倒入巧克力碎 then put in chocolate chips in the dough
混合均匀，盖上保鲜膜冷藏30分钟或者过夜 mix the dough very well ,then cover it and chill about 30 minutes or overnight
用冰激凌勺子把面团舀在放了烘焙纸或者防粘烤盘里 then use icecream spoon
每一个饼干之间的距离留多一些，以免在膨胀时粘在一起 left lot room between each cookie
如果想饼干烤出来更漂亮，巧克力看起来更丰富，可以再表面放些巧克力豆 put extra chips on the top , after bake will more nice
然后捏一撮粗粒海盐或者海盐片在表面 这一步是关键，曲奇的风味就在这里 then put pinch of sea salt on the top
烤箱370华氏度(187摄氏度)提前预热5分钟， 烤箱中层烤11分钟(温度参数仅供参考哦) preheat oven 370 F° then put in cookies bake for about 11 minutes
烘烤到一半的适合，打开烤箱，震几下烤盘，帮助曲奇摊平
11分钟到，直接出炉，刚刚出炉的曲奇非常软，冷却一会儿就好了
随着曲奇慢慢冷却，形状会越来越好看，烤的好的曲奇，都是这样平平扁扁的 best looking cookies will be flat , golden brown, around edge.
还带有温度的曲奇特别美味，表皮微脆，内里很有嚼头，而且超级化渣，焦化黄油特别香。
如果你舀曲奇面团越大，烤出来形状更完美 像这款大小，就是美国的售卖的通常大小哦。