Chewy Brown-Butter Chocolate Chip Cookies

Instructions

I've made these cookies more times than I can count. The brown butter is the secret — it adds a deep, caramel-toffee note that elevates an ordinary cookie into something unforgettable. Resting the dough overnight is optional, but if you have the patience, it makes a real difference.

1. Brown the butter

   Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling frequently, until the milk solids turn deep golden-brown and the butter smells nutty — about 5–7 minutes. Pour immediately into a heatproof bowl (including all the brown bits at the bottom) and let cool until just warm, about 15 minutes.

2. Mix wet ingredients

   Whisk both sugars into the cooled brown butter until smooth. Add the eggs one at a time, whisking vigorously after each, then beat in the vanilla. The mixture should look glossy and emulsified.

3. Combine dry ingredients

   In a separate bowl, whisk together the flour, baking soda, and salt.

4. Make the dough

   Add the dry ingredients to the wet, mixing with a wooden spoon or spatula just until no dry streaks remain. Fold in both chocolates.

5. Chill

   For best texture, cover the dough and refrigerate at least 1 hour, ideally overnight. This hydrates the flour and develops flavor. (If you can't wait, you can bake right away — just slightly thicker cookies.)

6. Scoop

   Preheat oven to 375°F. Line two baking sheets with parchment. Scoop 3-tablespoon balls of dough onto the sheets, spacing 3 inches apart (only 8 per sheet — they spread).

7. Bake

   Bake one sheet at a time on the middle rack for 11–13 minutes, until the edges are deep golden but the centers still look slightly underbaked. Don't worry — they'll firm up as they cool.

8. Finish with salt

   Right out of the oven, sprinkle each cookie with a small pinch of flaky sea salt. Let cool on the sheet for 5 minutes before transferring to a rack.