Ingredients
Equipment
Method
- Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. This should take about 5-8 minutes. Immediately pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool slightly.
- In a large bowl, whisk together the slightly cooled browned butter, brown sugar, and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Cover the bowl and refrigerate the dough for at least 30 minutes. This step is crucial for achieving the bakery-style texture.
- 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 sea salt on top of the cookies before baking. Store cooled cookies in an airtight container at room temperature.