Name: Brown Butter Chocolate Chip Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 cup unsalted butter; 1-3/4 cups packed brown sugar; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 cups semisweet chocolate chips

This brown butter chocolate chip cookies recipe, made with brown sugar and slowly simmered butter, is an amazing upgrade to regular chocolate chip cookies. You may never go back to the classic cookie again.

Instructions

1 Brown the butter

2 Preheat the oven to 350°F. Place the butter in a small, heavy saucepan. Cook the butter over medium heat. Editor's Tip: If possible, use a stainless steel saucepan or one that doesn't have a dark bottom. It's helpful to watch the butter brown so you know you're not burning it. Cook the butter until it's golden brown, about five to seven minutes. Once browned, pour the butter into a bowl to allow it to cool slightly. Editor's Tip: The butter will bubble and foam slightly, and you'll start to smell a toasted aroma. When you see small brown flecks at the bottom of the pan, stir the butter with a spatula. Those flecks are the milk solids that give the butter its flavor. While you do want to see those flecks, you don't want to see them burn, so stir the butter constantly once the flecks appear.

3 Combine the eggs and sugar

4 Beat the brown sugar and eggs in a large bowl until blended. Then, slowly beat in the browned butter. When combined, add the vanilla extract.

5 Mix the dry ingredients

6 Combine the flour, salt, baking soda and baking powder; gradually add to the brown sugar mixture and mix well. Stir in the chocolate chips (do not overmix). Editor's Tip: At this point, you can place the dough—tightly wrapped—in the fridge to chill for 20 minutes or overnight to allow the flavors to marry. Also, chilled cookie dough won't spread as much while baking. But if there's no time to chill the dough, carry on baking the cookies as usual.

7 Bake until golden

8 Drop the dough by quarter cupfuls 2 inches apart on a parchment-lined baking sheet. Bake at 350° until golden brown, 13 to 15 minutes. Remove to wire racks to cool. Editor's Tip: If the cookies still look a bit soft in the center, that's OK! They'll continue to cook slightly after they are taken out of the oven, so it's always better to slightly undercook than end up with rock-hard cookies.