Ingredients
Equipment
Method
- Brown 1 1/4 cups of butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in the fridge or freezer until it reaches room temperature consistency. The butter needs to be solid.
- Preheat your oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silicone mats or parchment paper.
- Once the butter has set up, cream together the butter and both sugars for 1 minute. Add the eggs and vanilla and mix for an additional 2-3 minutes until the mixture is pale and fluffy. Make sure you scrape all the brown bits from the bottom of the brown butter into the mixture.
- Add the flour, baking soda, and salt. Mix the dry ingredients in only until they are just barely combined. Over mixing will make the cookies tough. Stir in the chocolate chips.
- Take 1/4 cup of dough (about 68 grams) and shape it into round balls. Bake for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are just golden. Cool the cookies on the baking sheet for 2-3 minutes before moving them to a cooling rack.
Notes
If you use the brown butter when it is still liquid, your cookies will be flat. Cooling the butter until solid is a necessary step for the cookie structure.