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In a medium saucepan, melt butter over medium heat, then bring to boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from heat and pour into a large mixing bowl. Cool 20 minutes.
While butter is cooling, preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a separate bowl, stir dry ingredients together to combine.
Add sugars, eggs and vanilla to cooled butter and stir to combine. Pour flour mixture to butter mixture and stir until dough comes together. Add in chocolate chips and stir again briefly to incorporate.
Using a medium 2-tablespoon cookie scoop, drop the dough 2 inches apart on prepared baking sheet. Bake 10-12 minutes until edges are lightly golden.
Cool cookies 5 minutes on baking sheet before transferring to cooling rack. Store in airtight container at room temperature for up to 3 days.