Ingredients
Equipment
Method
The Brown Butter Foundation
- Melt 8 tablespoons of salted butter in a saucepan over medium heat, stirring occasionally, until it transforms from foamy to golden-brown with a nutty aroma. Remove from heat immediately and pour into a large mixing bowl to cool for 10 to 15 minutes.
Crafting the Dough
- Add white sugar and light brown sugar to the warm butter. Use a stand mixer or electric beaters to cream the mixture until light and fluffy. Beat in the vanilla and egg on low speed for only 10 to 15 seconds to avoid introducing too much air.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until crumbles form. Use your hands to press the dough into a single ball and fold in the chocolate chips.
The Cold Cure and Baking
- Wrap the dough tightly in plastic wrap or an airtight container and refrigerate for at least 3 to 4 hours, though a full 24-hour chill is recommended for maximum flavor development.
- Preheat your oven to 350°F (175°C). Roll the chilled dough into 12 large, uniform balls and place them several inches apart on a baking sheet. Bake for 9 to 11 minutes until the edges are dry but the centers remain pale and soft.
- Let the cookies rest on the hot baking pan for 30 minutes. This carryover cooking time is essential for the cookies to sink down and achieve their final buttery, chewy texture.
Nutrition
Notes
Butter Science: Preparing browned butter removes water content and creates a complex nutty flavor via the Maillard reaction, which prevents the cookies from becoming too thin or cakey. Storage Science: To keep your cookies soft for up to five days, store them in an airtight container with a slice of plain white bread to provide a consistent moisture source. High-Altitude Adjustment: If baking at high altitude, increase the oven temperature to 375°F (190°C) to help the edges set faster and prevent the dough from spreading excessively. Measuring Tip: Always use the spoon-and-level method for flour rather than scooping directly with a measuring cup to ensure the cookies do not become dry and dense. Nutrition information is estimated based on common ingredients and serving sizes and may vary.