These unique chocolate chip cookies are thick and chewy, loaded with chocolate chips, and have a deep caramel-y flavor thanks to brown butter. Likely to become your go-to recipe for chocolate chip cookies!
Brown the butter*: In a medium saucepan, melt the butter over medium heat. Once melted, swirl the pot a few times and cook for several more minutes, until mixture starts to get foamy and becomes a deep amber color. Scrape the bottom of pan a few times to gather brown bits (this is a good sign!). Remove from heat and transfer to a heat-proof bowl. Chill until solid, 2-3 hours.
In the bowl of a stand mixer, add butter, sugars, and vanilla. Mix on medium speed until combined, 2-3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes. Mixture should be light and fluffy.
Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated.
Add flour, baking soda, and salt. Mix on low speed at first, and when flour is almost absorbed, mix on medium until just combined.
Remove bowl from stand mixer and, using a rubber spatula, mix in chocolate chips by hand.
Chill dough mixture for at least 2 hours or up to 48 hours.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a cookie scoop or rolling by hand, place 1-tablespoon balls onto baking sheet.
Bake for 10-12 minutes, until the edges become a light golden brown.
Let cookies rest on baking sheet for 5 minutes before transferring them to a cooling rack. Store in an airtight container for up to 5 days or freeze for up to 3 months.
*Can be done up to 2 days ahead of time. Store in refrigerator and when ready to use, bring to room temperature.