Ingredients:

  • 1 cup (227g) Unsalted Butter, melted and browned
  • 1 cup (200g) Light Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar
  • 2 large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 2 1/2 cups (315g) All-Purpose Flour, spooned and levelled
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 1/2 cups (250g) Chocolate Chips or Chunks (mix of milk and dark recommended)

Instructions:

  1. Brown the Butter: Melt the butter gently in a saucepan over medium heat until the milk solids turn deep amber and the butter smells nutty. Immediately pour into a heatproof bowl to stop cooking and allow to cool slightly (about 15 minutes).
  2. Combine Wet Ingredients: Whisk the cooled brown butter vigorously with both sugars until smooth. Beat in the eggs one at a time, followed by the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Form the Dough: Gradually add the dry mixture to the wet mixture, mixing only until just combined. Do not overmix.
  5. Fold in Chocolate: Gently fold in the chocolate chips/chunks with a spatula.
  6. Chill (Crucial Step): Cover the dough tightly and refrigerate for a minimum of 3 hours, ideally 24 hours, to deepen the flavour and prevent spreading.
  7. Preheat & Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop & Bake: Scoop dough balls (approx. 3 tbsp each) onto the prepared sheets, leaving about 2 inches between them. Optional: Press a few extra chocolate chunks on top of each mound.
  9. Bake: Bake for 10–13 minutes. The edges should be golden brown, but the centres should still look slightly puffy and underdone.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.