Ingredients

The following ingredients have 36 Servings
  • 1 cup unsalted butter ((2 sticks at room temp))
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon fine sea salt ((or kosher))
  • 1 teaspoon baking soda
  • 1-2 cup chocolate chips ((I do a mix of semi-sweet and milk))

Instruction

  • Preheat oven to 350°F. Line two baking sheets with a baking mat or parchment paper and set aside.
  • Melt 1 stick of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and chill for 5 minutes.
  • In a large bowl, combine the remaining 1/2 cup softened butter, brown sugar and sugar. Mix for 1 minute, until smooth and creamy. Then add in the melted brown butter and stir until combined. Mix in the eggs and vanilla. Then add the flour, salt and baking soda. Mix until well combined. Stir in the chocolate chips. Chill dough up to 30 minutes if desired.
  • Scoop cookie dough onto the prepared pan, about 2 inches apart. Bake for 7-9 minutes, or just until the edges are golden brown, while the center is still slightly doughy.
  • Remove from oven and allow the cookies to cool for a few minutes on the pan. Add a few extra chocolate chips on top of the cookies and sprinkle with flaked salt if desired. Then move to a cooling rack. Enjoy with a cold class of milk!