Easy Chocolate Chip Cookies

▢ 10 tbsp (140 g) unsalted butter to make brown butter
▢ ¾ cup (165 g) light brown sugar
▢ ¼ cup (50 g) granulated sugar
▢ 1 (1) large egg room temperature
▢ 2 tsp (2 tsp) vanilla extract
▢ 1 ½ cups (188 g) all-purpose flour
▢ ½ tsp (0.5 tsp) baking soda
▢ ½ tsp (0.5 tsp) salt
▢ 1 cup (180 g) semisweet chocolate chips plus more for pressing into the cookies

Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
First, make the brown butter. Add the unsalted butter to a small saucepan and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Continue to cook the butter, stirring regularly, until the butter starts to foam. At this point, the milk solids in the butter will start to turn a golden brown color. Stir the butter constantly so the milk solids do not burn. Once your achieve a golden brown color (which will happen quickly), remove the saucepan from the heat and pour the brown butter into a large heat-safe mixing bowl. Allow the butter to cool for a few minutes.
Add the light brown sugar and granulated sugar to the brown butter and whisk until well combined. Then, add in the egg and vanilla extract and mix until smooth. Add the all-purpose flour, baking soda, and salt and mix until the dry ingredients are well combined and the cookie dough forms. Fold in the semisweet chocolate chips.
Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on the prepared baking sheet pans allowing room for spreading. If desired, press additional chocolate chips into the cookie dough balls. Bake the cookies for 11 to 12 minutes until the cookies are golden brown on the edges and slightly underbaked in the center. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

**Recipe updated April 2025**