Brown Butter Chocolate Chip Cookies

Browning the butter is a five-minute step that makes these taste like a bakery cookie. As the milk solids toast they turn nutty and caramel-like, and paired with dark brown sugar you get a cookie with real depth — crisp at the edges, chewy in the middle.

Chill the dough for at least 30 minutes. It’s hard to wait, but it keeps the cookies thick and lets the flavors deepen. The dough keeps for three days in the fridge, so you can bake a few at a time.