Chewy Brown-Butter Chocolate Chip Cookies

Instructions

1. 1

   Brown the butter: In a medium saucepan, melt the butter over medium heat. Swirl often — it will foam, then the milk solids will turn golden-brown and smell nutty. Remove from heat as soon as it’s amber-brown (about 6–8 minutes). Pour into a heatproof bowl and let cool 8–10 minutes so it’s warm, not hot.

2. 2

   Mix sugars and eggs: Stir the brown butter into the brown and granulated sugars until combined. Add the eggs one at a time, mixing well, then stir in the vanilla. The batter will look glossy and a bit melted — that’s okay.

3. 3

   Combine dry ingredients: Whisk together the flour, baking soda, baking powder, and 1 tsp salt in a bowl. Fold the dry mix into the wet until just combined — don’t overwork it. Fold in chocolate and nuts if using.

4. 4

   Chill (optional but recommended): For thicker, chewier cookies, cover and chill the dough 30 minutes to 1 hour. If you’re impatient like me, you can bake right away—just expect slightly flatter cookies.

5. 5

   Preheat oven to 350°F (175°C). Line baking sheets with parchment.

6. 6

   Scoop and bake: Use a 2-tablespoon scoop (or spoon) to portion dough about 1½ inches apart. Press a few extra chocolate bits on top of each ball for pretty melty pockets. Bake 10–12 minutes until edges are golden and centers still look soft.

7. 7

   Finish with salt and cool: As soon as they come out, sprinkle a tiny pinch of flaky sea salt on each cookie. Let cool on the sheet 5 minutes, then transfer to a rack to finish cooling — they set as they rest.

8. 8

   Storing and tips: Store in an airtight container for up to 4 days, or freeze dough balls for later. For deeper flavor, brown the butter a touch longer (watch closely) and try 50/50 dark and milk chocolate.