The BEST Brown Butter Chocolate Chip Cookies

1. In a saucepan over medium heat, melt 1 cup + 2 tbsp of unsalted butter. Stir frequently, it’ll start to foam, then sizzle, and finally turn golden brown with a nutty, toasted smell. Once browned (and before it burns!), pour it into a bowl/cup and place in the freezer for 5 mins. You want it slightly warm, not hot.
2. In a large mixing bowl, combine 1 cup of the cooled brown butter with 1 cup brown sugar and 1/2 cup white sugar. Beat until it looks like a glossy for 1 minute.
3. Crack in 2 room-temperature eggs and 2 teaspoons of vanilla bean paste. Beat until smooth, creamy and combined.
4. In a separate bowl, mix together the 2 cups of all-purpose flour, 3/4 tsp baking soda, salt, and 1/4 tsp baking powder. Once combined, add the flour bowl to the sugar bowl and stir until just combined — don’t overmix.
5. Fold in 2 cups of semi-sweet chocolate. Chips, chunks, chopped bar… whatever gets you excited.
6. Cover the dough and pop it in the fridge for at least 1 hour, or up to overnight. This helps the flavors deepen and keeps the cookies thick and chewy.
7. Preheat your oven to 350°F (175°C). Scoop the dough into 2 tablespoon balls and place them a few inches apart on a lined baking sheet.
8. Bake for 9–12 minutes, or until the edges are golden and the centers still look slightly underbaked — they’ll finish setting on the pan. Trust the process.
9. Right after baking, use a large round glass or cookie cutter to “scoot” the cookies into perfect circles. It’s not necessary, but it is satisfying. Impatiently let them rest for 5 minutes then...