Ingredients
Equipment
Method
- Melt the butter in a light-colored saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and smells nutty. This usually takes about 5-7 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the brown sugar and granulated sugar. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and the cooled brown butter.
- 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. If using, stir in the chocolate chips.
- Line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in a preheated oven at 350°F (175°C) 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 a chewier cookie, slightly underbake them. For crispier cookies, bake them a minute or two longer. You can also chill the dough for at least 30 minutes before baking for a more concentrated flavor.