Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup (230 grams) unsalted butter (sliced into tablespoon-sized pieces)
• 2 and 1/2 cups (315 grams) all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (200 grams) light brown sugar (packed)
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs (at room temperature)
• 1 and 1/2 teaspoons pure vanilla extract
• 1 and 1/2 cups (270 grams) semi-sweet chocolate chips

Instructions

1. 1

   Add the sliced butter to a skillet or saucepan. Place over medium heat until the butter is completely melted. Once the butter is melted, allow it to cook for an additional 6 to 9 minutes, stirring often or swirling the pan often, or until the butter is browned. The butter is browned once you see brown bits of milk solids on the bottom of the pan and smell a nutty-aroma. Immediately remove the butter from the heat and pour it into a heat-proof dish. Transfer to the refrigerator uncovered for 1.5 to 2 hours or until the butter is solidified.

2. 2

   Meanwhile, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.

3. 3

   In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.

4. 4

   Using an electric mixer, beat the chilled brown butter, brown sugar, and granulated sugar together for 2 to 3 minutes or until well combined.

5. 5

   Mix in the eggs, one at a time, then mix in the vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

6. 6

   Mix in the dry ingredients until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.

7. 7

   Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.

8. 8

   Bake for 9 to 12 minutes or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.