Ingredients
Method
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a pan, melt butter over medium heat. Cook for 5–7 minutes, swirling occasionally, until butter turns light golden brown and smells nutty. Remove from heat and let cool completely.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate bowl, combine the cooled brown butter with granulated sugar and brown sugar. Mix well. Add vanilla bean paste and egg; mix for 2–3 minutes until the mixture turns pale and smooth.
- Fold dry ingredients into the wet batter until just combined. Add chocolate chips and fold again gently.
- Scoop dough into 4 even mounds on the prepared baking sheet, spacing them apart. Top with extra chocolate chips if desired.
- Bake for 12 minutes, or until edges are golden and crispy but centers remain soft and gooey.
- Allow cookies to cool completely before serving.
Video
Notes
- Tips:
- Browning the butter requires attention—swirl often and watch carefully to avoid burning.
- For chewier cookies, underbake slightly; they’ll set as they cool.
- Use room temperature egg to help with smooth mixing and texture.
- Let cookie dough rest in the fridge for 30 minutes before baking to enhance flavor and texture.
- Variations:
- Swap semi-sweet chocolate chips for dark chocolate, white chocolate, or a mix of your favorites.
- Add 1/2 cup chopped toasted nuts (walnuts, pecans) for crunch.
- Sprinkle a tiny bit of flaky sea salt on top before baking for a salty-sweet combo.
- Add 1 tsp cinnamon or espresso powder for subtle flavor depth.
- Serving Suggestions:
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream.
- Pack in airtight containers—these cookies stay fresh for several days.
- Great for gifting—package in decorative tins with a handwritten note!