Prep Time: 15 minutes | Cook Time: 22 minutes
- 16 tbs butter
- 2 1/4 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tbs cinnamon
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 1/2 tsp vanilla extract
- 12 oz chocolate chips
In a medium saucepan over medium heat, brown the butter. As the butter melts, swirl it around or stir it to prevent burning. The butter will froth during the browning process. Once the froth has dissipated, the butter should be golden brown and ready to remove from heat. Transfer to a heat-resistant bowl as soon as done to prevent further cooking. Set aside and allow to cool to room temperature.
In a separate bowl, combine flour, salt, baking soda, and cinnamon.
In a large mixing bowl (or stand mixer bowl), cream butter and sugars together until smooth.
Add the eggs and vanilla, beating on medium to combine.
Slowly add the flour mixture into the butter mixture, mixing on a low speed. Continue until all the dry ingredients are only just incorporated.
Fold in the chocolate chips with a spatula or spoon.
Refrigerate dough for 30 minutes to firm up.
Preheat oven to 350 F.
Lightly grease cookie sheets, or line them with parchment paper. Then spoon out dough in heaping tablespoonfuls until all the dough has been distributed. Separate the cookies by at least 2 inches.
Bake until the edges of the cookies are slightly browned, about 12 minutes. Remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack.
Some people like the texture that comes from refrigerating the dough a full 24 hours. It makes the cookies more plump and less likely to expand while they're baking.