The chocolate chip cookie was born at the Toll House Inn in the late 1930s. Browning the butter first adds a nutty, caramel depth plain butter can't match.
Ingredients
1 cup (226g) unsalted butter
1 cup (220g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 1/2 cups (315g) all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 1/2 cups (255g) chocolate chips or chopped chocolate
Instructions
1
Brown the butter in a light pan over medium heat, 5 to 7 minutes, until golden and nutty. Pour into a bowl, scraping in the toasted bits, and cool 15 to 20 minutes until just barely warm.
2
Whisk the cooled brown butter with both sugars until combined.
3
Beat in the eggs and vanilla until smooth.
4
In a separate bowl, whisk the flour, baking soda, and salt, then stir into the wet mixture until just combined.
5
Fold in the chocolate. Cover and chill the dough at least 1 hour.
6
Heat the oven to 350°F (177°C) and line sheets with parchment.
7
Scoop 2-tablespoon mounds, space 2 inches apart, and bake 10 to 12 minutes until the edges are set but centers look soft.
