Ingredients
Butter Base
- 16 tablespoons unsalted butter
Dry Ingredients
- 1-1/2 cups brown sugar (packed)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups all-purpose flour
- 1-3/4 cups old-fashioned oats
Wet Ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins and Toppings
- 1-3/4 cups chocolate chips
- Flaky sea salt (optional, for sprinkling)
Instructions
- Brown Butter: Melt the unsalted butter in a light-colored, wide saucepan over medium-high heat. Once fully melted, reduce the heat to medium and stir constantly using a silicone spatula. The butter will bubble and foam; watch carefully until it develops a nutty aroma and you see light-brown specks forming beneath the foam. This process takes just a few minutes. Immediately remove from heat and pour the browned butter, including all the browned bits, into the stand mixer bowl. Let it cool completely to room temperature, optionally placing the bowl in the freezer to speed cooling.
- Add Sugar: Secure the bowl onto the stand mixer fitted with the paddle attachment. Add the packed dark brown sugar and whisk on medium-high speed for about 2 minutes until the mixture is smooth and slightly aerated.
- Mix Wet Ingredients: Add the eggs one at a time along with the vanilla extract to the brown butter and sugar mixture. Mix until just combined, being careful not to overmix.
- Incorporate Dry Ingredients and Oats: Add the baking soda, salt, baking powder, and old-fashioned oats to the wet mixture. Stir to combine. Then gradually add the all-purpose flour and chocolate chips, mixing until there are no visible dry streaks but avoiding overmixing to keep the cookies tender.
- Chill the Dough: Cover the cookie dough tightly and refrigerate for 1 hour to help the flavors meld and to firm up the dough for easier handling.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper or a silicone baking mat to prevent sticking.
- Scoop and Bake: Using a cookie scoop or spoon, portion dough into balls weighing about 2-1/2 tablespoons (approximately 50 grams each). Place them spaced apart on the prepared pan, baking only 6 cookies at a time to allow for spreading. Bake in the preheated oven for 8 to 11 minutes, watching closely for golden brown edges. For a soft and chewy cookie, slightly underbake as desired.
- Cool and Finish: When cookies come out of the oven, optionally press a few extra chocolate chips into the tops and sprinkle with flaky sea salt for added flavor contrast. Allow the cookies to rest on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Use packed brown sugar for best moisture and flavor.
- Underbaking slightly ensures tender, chewy cookies rather than overly crisp ones.
- Refrigerating the dough firms it up and enhances the cookie texture and flavor.
- Flaky sea salt on top adds a pleasant salty contrast to the sweet chocolate and brown butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
