Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, cut into tablespoons
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Melt butter in a saucepan over medium heat. Swirl occasionally. Continue cooking until the butter foams, then turns golden brown and smells nutty. Remove from heat and let cool slightly (about 5-10 minutes).
  2. In a large bowl (or stand mixer), combine the slightly cooled brown butter with brown sugar and granulated sugar. Cream until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the chocolate chips.
  7. Cover the cookie dough recipe and chill in the refrigerator for at least 30 minutes. This helps the flavors meld and prevents the cookies from spreading too much during baking.
  8. Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 10-12 minutes, or until golden brown around the edges. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.