Brown the Butter: Butter gets melted in a saucepan over medium heat. It bubbles, foams, then slowly turns golden with tiny brown bits at the bottom. Once a nutty aroma rises, the pan gets removed from heat and the butter cools slightly. This step builds deep flavor that defines the cookies
Mix the Dry Ingredients: Flour, baking soda, and salt get stirred together in a bowl until evenly combined. This mixture waits while the butter cools, helping the dough come together smoothly later
Combine Butter and Sugars: The cooled brown butter gets poured into a large bowl with brown sugar and granulated sugar. Everything gets stirred until thick and glossy. The mixture looks rich and smooth, which sets the base texture
Add Egg and Vanilla: The egg and vanilla extract get mixed in until fully blended. The dough starts to look silky and slightly thick, carrying that toasted butter aroma throughout.
Bring the Dough Together: Dry ingredients get added gradually and stirred gently. Once the flour disappears, chocolate chips get folded in carefully so they spread evenly without overworking the dough.
Chill and Bake: The dough rests in the fridge for about 30 minutes. The oven heats to 350°F. Dough scoops get placed on a lined baking sheet with space between. Baking takes 11 to 13 minutes until edges look set and centers stay soft. Cooling finishes the texture.
