Ingredients
Equipment
Method
Step 1: Prepare Your Baking Environment
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper and set them aside.
Step 2: Brown the Butter
- In a light-colored saucepan, melt the 1 cup of salted butter over medium heat. Watch closely as it bubbles and foams. Continue to cook, stirring occasionally, until the foam subsides and the milk solids at the bottom turn a golden brown color and smell nutty. Immediately remove from heat. Pour the browned butter into a heatproof bowl to stop cooking and allow it to cool to a semi-solid, room-temperature consistency.
Step 3: Combine Dry Ingredients
- In a medium bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and 1 teaspoon of sea salt. Set this mixture aside.
Step 4: Cream Butter and Sugars
- Once your browned butter has cooled to a semi-solid state, cream it together with the 1 cup of granulated sugar and 1 cup of light brown sugar in a large mixing bowl until well combined, light, and fluffy.
Step 5: Beat in Eggs and Vanilla
- Beat in the 2 large eggs and 2 teaspoons of pure vanilla extract until the mixture is light and creamy, about 1 minute. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Step 6: Mix in Dry Ingredients
- Gradually add the dry ingredients mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix the dough.
Step 7: Add Chocolate Chips
- Fold in the 2 cups of chocolate chips. Mix until they are evenly distributed throughout the dough.
Step 8: Portion the Dough
- Using a cookie scoop for uniform size, roll 2-3 Tablespoons of dough at a time into balls. Place them evenly spaced on your prepared cookie sheets.
Step 9: Bake to Perfection
- Bake in the preheated oven for approximately 8-10 minutes. Look for cookies that are just barely starting to turn golden brown around the edges, with centers that still look slightly soft.
Step 10: Cool
- Let them sit on the baking pan for 5 minutes before removing to a cooling rack. Cooling on the rack finishes the baking process gently.
Notes
Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Cookie dough balls can be frozen for up to 3 months and baked from frozen, adding 2-4 minutes to the baking time. Nutrition information is estimated based on common ingredients and serving sizes and may vary.