Description
These irresistibly chewy cookies feature the rich, nutty flavor of browned butter combined with semisweet chocolate, creating the perfect balance of crispy edges and gooey centers.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups chocolate chips (semi-sweet or milk chocolate)
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter until it turns golden brown and smells nutty—around 5 to 7 minutes. Keep an eye on it so it doesn’t burn! Once browned, remove it from the heat and let it cool slightly.
- Mix dry ingredients: While your butter cools, grab a medium bowl and whisk together the flour, baking soda, and salt.
- Creaming: In a large mixing bowl, combine the browned butter and both sugars. Mix them well until fully combined. Add the eggs and vanilla extract, and beat until the batter is smooth and fluffy.
- Combine ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Add chocolate chips: Gently fold in your chocolate chips.
- Chill the dough: For the best texture, chill the dough for at least 30 minutes.
- Preheat the oven: Preheat your oven to 350°F (177°C).
- Scoop and bake: Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Bake for 10 to 12 minutes until the edges are lightly golden and the centers look a little soft.
- Cool down: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For long-term storage, freeze dough balls before baking.