1and ½ cups (270 grams) semi-sweet chocolate chips
Instructions
Add the sliced butter to a skillet or saucepan. Place over medium heat until the butter is completely melted. Once the butter is melted, allow it to cook for an additional 6 to 9 minutes, stirring often or swirling the pan often, or until the butter is browned. The butter is browned once you see brown bits of milk solids on the bottom of the pan and smell a nutty-aroma. Immediately remove the butter from the heat and pour it into a heat-proof dish. Transfer to the refrigerator uncovered for 1.5 to 2 hours or until the butter is solidified.
Meanwhile, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
Using an electric mixer, beat the chilled brown butter, brown sugar, and granulated sugar together for 2 to 3 minutes or until well combined.
Mix in the eggs, one at a time, then mix in the vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
Mix in the dry ingredients until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
Bake for 9 to 12 minutes or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Notes
Storage Instructions: Once the cookies have cooled completely, store them in an airtight container at room temperature. Cookies will keep for up to one week.Freezing Instructions: Baked cookies will freeze well for up to 3 months, thaw to room temperature before serving. Cookie dough will freeze well for up to 3 months, thaw overnight in the refrigerator, and bake as directed. You may also freeze balls of cookie dough and bake from frozen for an additional 1 to 2 minutes.Brown Sugar: I typically use light brown sugar because it's what I keep on hand, but dark brown sugar would be fine too.Chocolate Chips: Feel free to swap out the semi-sweet chocolate chips for dark chocolate, milk chocolate, or butterscotch chips.