📖 Instructions

1. Melt the butter: In a microwave-safe bowl, melt 1/2 cup (1 stick) of unsalted butter. It should be completely melted but not boiling hot. Set aside to cool slightly.
2. Brown the butter: In a separate saucepan over medium heat, melt another 1/2 cup (1 stick) of unsalted butter. Continue cooking, swirling occasionally, until the butter turns a nutty brown color and has a fragrant aroma. This usually takes about 5-7 minutes. Remove from heat and let cool slightly.
3. Combine melted and browned butter: In a large mixing bowl, combine the melted butter and the browned butter. Let cool for a few minutes until the mixture is no longer hot but still liquid.
4. Add sugars: Add 3/4 cup packed brown sugar and 1/2 cup granulated sugar to the butter mixture. Use an electric mixer (or a sturdy whisk) to cream together the butter and sugars until light and fluffy. This should take about 2-3 minutes.
5. Add egg and vanilla: Beat in one large egg and one egg yolk (save the white for another use!) until well combined. Stir in 2 teaspoons of pure vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
6. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Make sure there aren’t lumps.
7. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or with a spatula) until just combined. Be careful not to overmix. A few streaks of flour are okay at this point.
8. Add chocolate chips: Stir in 2 cups of chocolate chips. I like to use a combination of semi-sweet and dark chocolate chips, but you can use your favorite kind. Fold them in gently until they are evenly distributed throughout the dough.
9. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. This chilling time is crucial for preventing the cookies from spreading too thin during baking. Letting it chill longer helps the flavors meld together.
10. Preheat oven: When you're ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This helps prevent the cookies from sticking and makes cleanup easier.
11. Scoop the dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
12. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don't overbake, as the cookies will continue to firm up as they cool.
13. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
14. Enjoy: Serve the cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.