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Crisp-edged, chewy-centered chocolate chip cookies with browned butter, toasted milk solids, and generous pools of semisweet chocolate. Chilling the dough deepens the flavor and helps the cookies bake evenly.
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Browned butter adds nutty depth, while a short chill keeps the butter-rich dough from spreading too quickly. Brown sugar supplies moisture and chew; granulated sugar creates crisp, caramelized edges.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Freeze portioned unbaked dough for up to 2 months, then bake from frozen with 2 to 3 extra minutes.
Warm cookies in a 160°C oven for 3 to 4 minutes, or microwave one cookie for 8 to 10 seconds. Do not overheat, or the chocolate and edges may harden.
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