Ingredients
Equipment
Method
- Melt the butter in a saucepan over medium heat. Cook, stirring occasionally, until it turns golden brown and smells nutty. This is brown butter. Remove from heat and let it cool slightly.
- In a large bowl, cream together the cooled brown butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, fold in the chocolate chips.
- Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the cookies spread less and develop flavor.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an even more bakery-like texture, you can slightly flatten the dough balls before baking. Store cooled cookies in an airtight container at room temperature.