Browned Butter Marcona Almond Cookies
1 cup unsalted butter
1 3/4 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups all purpose flour
8 ounces orange dark chocolate, coarsely chopped
1 1/3 cups coarsely chopped salted marcona almonds
Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and starts to turn golden brown. Pour butter into a large mixing bowl.
Add sugar to mixing bowl; mix together, using a mixer on medium speed, until well combined - about 1 minute. Beat in eggs, vanilla, baking soda and salt until well combined - about 2 minutes. Reduce mixer speed to low and beat in flour until just combined. Stir in chocolate and almonds until combined. Chill dough for 45 minutes in the refrigerator.
Drop rounded tablespoons of dough onto cookie sheets. Bake 12 minutes or until light golden brown and crisp. Cool 1 minute before transferring to wire racks to cool completely.
(I didn't get an exact yield on this, but I would guess around 3 dozen.)