Description
A classic chocolate chip cookie recipe elevated with the rich, nutty flavor of browned butter.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups chocolate chips (milk, semi-sweet, or a mix)
Instructions
- In a light-colored saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and smells nutty. This usually takes 5-8 minutes. Be careful not to burn it. Remove from heat and pour into a large heatproof bowl. Let cool for 10-15 minutes.
- Add the brown sugar and granulated sugar to the browned butter. Whisk until well combined. The mixture will look grainy.
- Beat in the eggs one at a time, mixing well after each addition. 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 on low speed or by hand until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Cover the dough and chill for at least 30 minutes, or up to 24 hours (chilling improves flavor and texture).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop dough by the tablespoonful onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Browning the butter is a crucial step for flavor; watch it carefully to prevent burning.
- Chilling the dough is highly recommended for better texture and to prevent excessive spreading.
- Adjust baking time based on your oven and desired cookie doneness.