Brown-Butter Chocolate Chip Cookies

Steps

1. 1

   Brown the butter

   Melt the butter in a light-colored pan over medium heat, swirling often, until it turns deep amber and smells nutty — about 5 minutes. Pour into a bowl right away so it stops cooking, and let it cool for 10 minutes.

2. 2

   Mix the wet ingredients

   Whisk the cooled brown butter with both sugars until glossy and combined. Beat in the eggs one at a time, then the vanilla, until the mixture lightens in color.

3. 3

   Combine the dry ingredients

   In a separate bowl, whisk together the flour, baking soda, and salt so they're evenly distributed before they meet the wet mixture.

4. 4

   Fold together

   Add the dry ingredients to the wet in two additions, folding gently just until no streaks of flour remain. Overmixing is the only way to ruin this step.

5. 5

   Add the chocolate

   Fold in the chopped dark chocolate and a pinch of flaky salt. Save a few extra pieces to press onto the tops of the dough balls later — purely cosmetic, entirely worth it.

6. 6

   Chill the dough

   Cover the bowl and refrigerate for at least 30 minutes, up to 3 days. The rest deepens the flavor and keeps the cookies from spreading too thin in the oven.

7. 7

   Bake

   Scoop 2-tablespoon portions onto a lined sheet, spaced well apart. Bake at 375°F (190°C) for 11–13 minutes, until the edges are set but the centers still look slightly underdone.