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unsalted butter · 282 g
all-purpose flour · 320 g
baking powder · 4.5 g
baking soda · 2.3 g
salt · 4.5 g
light brown sugar · 165 g
granulated sugar · 100 g
large eggs · 2 items
vanilla extract · 10 ml
semisweet chocolate chips · 270 g
dark chocolate chips · 90 g
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Place the butter in a medium skillet or wide saucepan over medium heat. Cook for 2 to 3 minutes, until melted and bubbling.
Continue to cook for 3 to 5 more minutes, stirring frequently, until it is light to medium amber in color and the milk solids are medium brown.
Remove the pan from the heat and immediately pour the butter into a large, heatproof mixing bowl. Stir it around in the bowl to help stop the cooking. If the milk solids at the bottom of the pan are still medium-brown, you can scrape them into the browned butter if you like.
Whisk in the light brown and granulated sugars, then let cool until it's just warm, 20 to 30 minutes.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda and salt.
To the butter mixture, add the egg, egg yolk and vanilla and whisk to combine.
Add the flour mixture and stir to combine. Stir in the semisweet chocolate chips. Refrigerate the dough for 20 minutes.
Scoop the dough into 3-tablespoon balls (66 g) and place on the baking sheets 3 inches (7.5 cm) apart. Press a few dark chocolate chips into the top of each cookie, if you like.
Bake for 11 to 13 minutes or until the edges are light golden brown and the tops are dry (for best results, bake one sheet at a time). Let the cookies cool on the pan for 5 minutes, then move to a cooling rack. Store leftovers in an airtight container for up to 5 days.
