Instructions

• Brown the butter: place 1 cup (2 sticks) unsalted butter in a small saucepan over medium-high heat. Stir almost constantly for 3 to 4 minutes, until the butter browns and you see toasted bits. Pour the butter and browned bits into a heatproof bowl, scraping the pan so you transfer all browned bits.
• Let the browned butter cool on the counter until it reaches room temperature — it should be solid but soft and make a slight indentation when pressed with a finger (about 30–60 minutes).
• Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats, or lightly grease them.
• In a medium bowl whisk together 2 1/3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Set aside.
• In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) combine 1 cup + 2 tablespoons packed dark brown sugar, 1/2 cup granulated sugar, 1 tablespoon vanilla extract, and the cooled browned butter. With a handheld mixer or the stand mixer, cream on medium speed until the mixture is light and fluffy, about 2 minutes.
• Add 2 large room-temperature eggs one at a time, beating about 15 seconds after each addition until incorporated.
• Turn the mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold the flour mixture into the wet ingredients, stirring only until the flour just begins to disappear. If the dough seems too wet, add additional all-purpose flour 1 tablespoon at a time until the dough holds together (do not add more than needed).
• Fold in 12 ounces roughly chopped semi-sweet chocolate until evenly distributed.
• Portion the dough into 3-tablespoon-sized scoops (about a 1/4 cup each). Roll each scoop between your palms to form a ball and place them on the prepared baking sheets, leaving at least 2 inches between cookies for spreading.
• Bake one sheet at a time in the preheated oven for 9 to 10 minutes, or until the edges are golden but the centers still look soft.
• Remove the sheet from the oven and let the cookies cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.