Ingredients
Equipment
Method
- Melt the butter in a light-colored saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown and smells nutty. This should take about 5-8 minutes. Pour the browned butter into a heatproof bowl and let it cool slightly.
- In a large bowl, cream together the browned butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Cover the dough and refrigerate for at least 30 minutes. This chilling step is crucial for texture and prevents the cookies from spreading too much.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an even richer flavor, you can add a pinch of flaky sea salt on top of the cookies before baking. Ensure your butter is fully browned but not burnt for the best taste.