These cookies are a delightful twist on the classic chocolate chip cookie, offering a chewy texture and rich flavor.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Ensure your oven is fully preheated for even baking.
In a small saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly.
Browning the butter adds a rich, nutty flavor to the cookies.
In a mixing bowl, combine the brown butter, granulated sugar, and brown sugar. Whisk until smooth.
Mixing the sugars with the butter thoroughly ensures a smooth texture.
Add the egg and vanilla extract to the sugar mixture and whisk until fully incorporated.
Ensure the egg is at room temperature for better mixing.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Do not overmix the dough to keep the cookies tender.
Fold in the chocolate chips until evenly distributed.
Use a spatula to gently fold in the chocolate chips without breaking them.
Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Chill the dough for 30 minutes before scooping for better shape retention.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look set.
Avoid overbaking to keep the cookies chewy.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies firm up before moving.
Serve the cookies warm or store them in an airtight container for later. Enjoy!
Warm cookies pair wonderfully with a glass of milk or coffee.
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