Ingredients:

  • 1 cup (2 sticks) unsalted butter, browned and cooled
  • 1 cup + 2 Tbsp light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 1/2 cups chocolate chips or chunks (mixed types recommended)

Instructions:

  1. Brown the butter: Melt butter gently in a saucepan until foam subsides and brown solids form at the bottom. Pour immediately into a heatproof bowl to stop cooking. Let cool slightly (about 10 minutes).
  2. Cream Sugars & Butter: Add both brown and granulated sugars to the cooled browned butter. Beat on medium speed until light and fluffy.
  3. Add Wet Ingredients: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract. Scrape down the bowl.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Mix Dough: Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
  6. Fold in Chocolate: Gently fold in the chocolate chips/chunks using a rubber spatula.
  7. Chill (Crucial Step!): Cover the dough tightly and refrigerate for a minimum of 12 hours, up to 48 hours. This hydrates the flour and concentrates the flavour.
  8. Preheat & Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop & Shape: Scoop large portions (about 3 Tbsp worth) of dough. Roll gently into slightly flattened discs.
  10. Bake: Place dough balls 3 inches apart on the prepared sheets. Bake for 12–15 minutes, rotating the pan halfway through. Look for deep golden brown edges and centers that still look slightly soft.
  11. Cool: Let cookies rest on the hot baking sheet for 5 minutes before transferring carefully to a wire rack to cool completely.