BROWN BUTTER CHOCOLATE CHIP COOKIES

In a saucepan over medium heat, melt 1 cup of unsalted butter. Let it gently simmer for about 5 minutes, stirring frequently, until it turns golden brown and smells nutty. Watch closely — once browned, immediately remove from heat and pour into a large mixing bowl to prevent further cooking.

Using a stand mixer or whisk, combine the warm browned butter with ¾ cup brown sugar and ¾ cup granulated sugar until smooth. Add 2 eggs and 1 egg yolk, one at a time, mixing well after each addition. Whisk in 2 teaspoons of vanilla extract, followed by the 1 tbsp heavy cream until fully incorporated.

In a separate bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt until well combined. Gradually fold the dry mixture into the wet ingredients using a spatula or the mixer on low speed. Mix just until a soft, cohesive dough forms — avoid overmixing to keep the cookies tender.

Gently fold in 1½ cups chocolate chips. Cover the dough and chill in the refrigerator for at least 1 hour — this helps prevent spreading and enhances flavor.

Preheat your oven to 375°F. Line baking sheets with parchment paper. Scoop the dough using a standard ice cream scoop (about 2 tablespoons per cookie) and place spaced out on the sheet. Bake for 10–12 minutes, until edges are golden and centers look slightly underdone — they’ll finish setting as they cool.

Let cool for a few minutes on the baking sheet before transferring to a wire rack. Enjoy warm or store in an airtight container for soft, chewy cookies for days!