Ingredients
Method
Brown the Butter
- Melt the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the foam clears and the milk solids turn deep golden brown, about 5 to 7 minutes. Remove from the heat immediately to avoid burning.
Mix the Sugars
- Whisk the brown sugar and granulated sugar together in a large bowl. Pour in the warm browned butter and stir until the mixture is glossy and completely combined.
Add Eggs and Vanilla
- Let the sugar and butter mixture cool for a few minutes. Beat in the eggs one at a time, add the vanilla extract, and mix until the batter is smooth and slightly thickened.
Combine Dry Ingredients
- In a separate bowl, whisk the all-purpose flour with the baking soda and salt. Add the dry ingredients to the wet ingredients gradually, mixing until just combined and no flour streaks remain.
Fold in Chocolate Chips
- Fold the semisweet chocolate chips into the dough with a flexible spatula so they are evenly distributed throughout.
Chill the Dough (Optional)
- Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 48 hours, to deepen the flavor and improve the texture. This step is optional but recommended.
Preheat and Bake
- Preheat the oven to 350°F (175°C). Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are golden brown and the centers are just barely set.
Cool and Enjoy
- Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling. Serve warm or at room temperature with family and friends.
Nutrition
Notes
Use a light-colored pan so you can see the butter solids browning clearly and avoid burning them.
Chill the dough for at least 2 hours if you have time, or up to 48 hours, for a deeper flavor and chewier texture.
For substitutions, try white chocolate chunks, toasted pecans, or a sprinkle of flaky sea salt on top.
Pull the cookies out when the centers look slightly underbaked; they will continue to set as they cool on the pan.
Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze the baked cookies for up to 3 months.
To freeze the dough, scoop it into balls, freeze on a tray, then transfer to a ziptop bag for up to 2 months; bake straight from frozen, adding 1 to 2 minutes.
For a dairy-free version, use a high-quality vegan butter, but expect the dough to spread a bit differently.