Original recipe yields 24 servings
Ingredient Checklist


Instructions Checklist
  • Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down. Microwave butter for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, an additional 30 to 90 seconds.

  • Mix flour, baking soda, and salt in a large bowl and set aside.

  • Beat brown butter, brown sugar, and sugar together in another bowl until smooth and creamy. Add vanilla and egg and mix until well blended. Add flour mixture and chocolate chips; mix until incorporated. Place dough in a container and refrigerate for a minimum of 4 hours to 24 hours.

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Scoop cookies with a medium-sized cookie scoop and set on the prepared baking sheet, 2 inches apart.

  • Bake in the preheated oven until lightly browned on the edges, 13 to 15 minutes. Cool on the baking sheet, then transfer to a wire rack.