Brown Butter Chocolate Chip Cookies

Steps

1. 1

   In a saucepan over medium heat, melt the butter.

2. 2

   Continue cooking for about 5 minutes, stirring occasionally, until it foams and the milk solids turn golden brown with a nutty aroma.

   Start 5-minute timer
3. 3

   Remove from the heat immediately and pour into a heat-safe bowl. Let it cool.

4. 4

   In a large bowl or stand mixer, combine the cooled brown butter, dark brown sugar, and granulated sugar. Mix until well combined.

5. 5

   Add the eggs and vanilla extract, then mix until smooth.

6. 6

   Add the flour, baking soda, and salt.

7. 7

   Mix just until combined, then fold in the chocolate chips.

8. 8

   Scoop or roll the soft dough into cookie dough balls.

9. 9

   Refrigerate the dough balls for at least 2 hours.

   Start 2-hour timer
10. 10

    Preheat the oven to 350°F (180 °C) (175°C (350 °F)).

11. 11

    Place the chilled dough balls on a parchment-lined baking sheet, leaving space between each cookie.

12. 12

    Bake for 13–15 minutes, or until the edges are lightly golden and the centers are still slightly soft.

    Start 15-minute timer
13. 13

    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

    Start 5-minute timer