Ingredients:
- 1 cup (2 sticks) unsalted butter, for browning
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups chocolate chunks or chips (mix of semisweet and dark recommended)
Instructions:
- Brown the Butter: Melt butter slowly in a saucepan over medium heat. Continue cooking, swirling frequently, until milk solids turn deep amber and the butter smells nutty. Immediately pour into a heatproof bowl to stop cooking and let cool slightly (about 15 minutes).
- Cream Sugars and Butter: In a mixer bowl, combine cooled brown butter, brown sugar, and granulated sugar. Beat on medium speed until lightened and fluffy (about 2–3 minutes).
- Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition, then beat in the vanilla extract until just combined. Scrape down the bowl sides.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Incorporate Dry Mix: Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until no streaks of flour remain. Do not overmix!
- Fold in Chocolate: Gently fold in the chocolate chunks/chips using a rubber spatula.
- Chill the Dough: Cover the bowl and refrigerate for a minimum of 30 minutes (or up to 48 hours for deeper flavour). Chilling is crucial for texture.
- Preheat & Prepare: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop and Bake: Scoop uniform balls of dough (about 2 tablespoons each) onto the prepared sheets, leaving about 2 inches between them.
- Bake: Bake for 10–13 minutes. Cookies should look set on the edges but still slightly puffy and underbaked in the very centre.
- Cool: Let cookies cool on the baking sheet for 5 minutes (they continue to set up) before transferring them to a wire rack to cool completely.