2 sticks butter (8oz or 227g)
2 tbsp heavy cream or milk
¾ cup brown sugar
¾ cup white sugar
1 tsp baking soda
2 tsp vanilla
2 large eggs
¼ tsp salt
2 cups all purpose flour (275g)
10 oz semi sweet chocolate chips

1. Preheat oven to 350°F. Brown the butter: In a saucepan, bring the butter to a boil while stirring constantly. Continue to cook, scraping the bottom and sides of the pan until the butter sputters, foams and eventually you see browned bits (~10 minutes). Set this butter aside in a bowl of a stand mixer and add the heavy cream or milk.

2. Mix dry ingredients: In a separate bowl, whisk together flour, salt and baking soda.

3. To the bowl with the browned butter and with the whisk attachment (it can be slightly warm, just make sure it’s not hot), add the brown and white sugars and whisk vigorously until you get a smooth and thick mixture (almost feels like honey). Add the eggs and vanilla and whisk until the mixture is satiny (~45 seconds). Switch to the paddle attachment and gradually add the flour mixture. Scrape down the bowl and make sure everything is incorporated. Add the chocolate and any other add-ins if using.

4. Place parchment paper on the cookie sheet. Make 24 dough balls of about 45g each. Place each dough ball at least 2 to 3 inches apart since the cookies tend to spread. Bake at 350°F for 18 to 20 minutes. Cool on a wire rack. For a thicker cookie, freeze the dough balls. Chilling the dough stops the cookie from spreading. When frozen, do not thaw, just bake directly. Just add a couple extra minutes to the bake time.

Notes:

1. I prefer my chocolate chip cookies with far less chocolate… GO FIGURE! I tend to add finely chopped nuts instead or for at least part of the chocolate.

2. I really recommend freezing the dough balls. It helps with the spreading a lot. I always make a huge batch and freeze the balls. That way I can have a fresh cookie whenever I please. WIN WIN WIN!