Ingredients:

  • 170g unsalted butter, cut into cubes
  • 150g packed brown sugar
  • 100g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 225g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 200g chocolate chips (semi-sweet or dark)

Instructions:

  1. Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a nutty brown and emits a fragrant aroma. Remove from heat and let cool slightly.
  2. In a large bowl, combine the browned butter (slightly cooled), brown sugar, and granulated sugar. Cream together until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chocolate chips until evenly distributed.
  7. Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours). This helps prevent excessive spreading.
  8. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.