1-2cupchocolate chips(I do a mix of semi-sweet and milk)
Optional: maldon flake sea salt
Preheat oven to 350°F. Line two baking sheets with a baking mat or parchment paper and set aside.
Melt 1 stick of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and chill for 5 minutes.
In a large bowl, combine the remaining 1/2 cup softened butter, brown sugar and sugar. Mix for 1 minute, until smooth and creamy. Then add in the melted brown butter and stir until combined. Mix in the eggs and vanilla. Then add the flour, salt and baking soda. Mix until well combined. Stir in the chocolate chips. Chill dough up to 30 minutes if desired.
Scoop cookie dough onto the prepared pan, about 2 inches apart. Bake for 7-9 minutes, or just until the edges are golden brown, while the center is still slightly doughy.
Remove from oven and allow the cookies to cool for a few minutes on the pan. Add a few extra chocolate chips on top of the cookies and sprinkle with flaked salt if desired. Then move to a cooling rack. Enjoy with a cold class of milk!
For an easy step-by-step tutorial on how to brown butter, click here.
Use a lighter colored pan to brown the butter, so that you can easily see the color change.
For a thicker cookie, add an extra Tablespoon or 2 of flour and refrigerate the dough for 1 hour.
Use both chocolate chips and chocolate chunks! It gives the cookies the best dimension.
Add a couple of extra chocolate chips on top right before baking or right after they come out of the oven.
Let cookies sit on the pan for 2-3 minutes after removing from oven. They edges will continue to crisp, while the center stays soft and chewy.
Top with sea salt flakes for the perfect sweet, salty and caramely flavor combination.