Base Cookie Recipe

Cookies are my partner Matthew’s absolute favorite, no matter what I bake, he always comes back to them. There’s something about the smell of brown butter and sugar that makes him pause and wander into the kitchen. These cookies started as a lazy day-off experiment, and now they’re just “Matthew’s cookies” — the ones he asks for when he needs something warm, simple, and sweet.

Ingredients

Ingredient	Volume	Weight	Notes
Unsalted Butter	1 cup	225 g	Browned; cool slightly before mixing
Dark Brown Sugar, packed	1¼ cups	250 g	Adds chew and caramel flavor
Granulated Sugar	⅓ cup	65 g	Balances sweetness and crisp edges
Large Eggs	2	—	Room temperature
Vanilla Extract	1 tbsp + 1 tsp	—	Real extract preferred
All-Purpose Flour	2¼ cups	280 g	Sift for accuracy
Baking Soda	1 tsp	—	For lift and spread
Kosher Salt	1 tsp	—	Balances flavor
Mix-Ins (your choice)	~3 cups	400 g	Chocolate, nuts, chopped candy, toffee bits, etc.
Flaky Sea Salt	—	—	Optional, for topping

Instructions

1. Brown the Butter Place the unsalted butter (225 g) in a small saucepan over medium-low heat. Stir and scrape along the bottom and sides every 10–15 seconds. The butter will melt, foam, and then develop small toasted brown bits (milk solids). When it smells nutty and turns amber—about 5–7 minutes—remove from heat. Cool in the pan for 5–10 minutes.

2. Combine Sugars and Butter In a large mixing bowl, add the cooled brown butter, light brown sugar (250 g), and granulated sugar (65 g). Stir or whisk until smooth and shiny. The mixture should look thick but glossy.

3. Add Eggs and Vanilla Whisk in 2 room-temperature eggs and 1 tbsp + 1 tsp vanilla extract until the mixture emulsifies (no streaks of butter remain). It should be smooth, cohesive, and slightly thickened.

4. Mix Dry Ingredients Separately In a separate bowl, whisk together flour (280 g), baking soda (1 tsp), and kosher salt (1 tsp) until uniform.

5. Combine Wet and Dry Add the dry mixture to the wet ingredients. Using a spatula, fold gently until no streaks of flour remain. Stop mixing as soon as the dough comes together—overmixing creates tough cookies.

6. Add Mix-Ins Fold in your mix-ins (400 g total)—any combination of chopped chocolate, roasted nuts, crushed candy bars, or dried fruit. For visual appeal, reserve a small handful to press on top before baking.

7. Chill the Dough Cover the bowl and refrigerate for at least 1 hour (up to overnight). This resting period firms the butter and hydrates the flour, leading to richer flavor and better structure.

8. Preheat and Prep Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the chilled dough from the fridge and let it sit 15–20 minutes until scoopable.

9. Portion and Shape Use a “green scoop” (about 5½ tbsp / 3 oz) to portion dough. Roll each portion into a smooth ball and space 2½ inches apart on prepared baking sheets.

10. Bake Bake 14–16 minutes, rotating pans halfway through. Edges should be deep golden, and centers slightly underbaked for soft interiors. The cookies will finish setting as they cool.

11. Finish and cool immediately, sprinkle with flaky sea salt if desired. Cool on the sheet for 10 minutes, then transfer to a wire rack.

12. Serve or Store Enjoy warm for gooey centers. Once cool, store airtight for up to 4 days, or freeze baked cookies for up to 1 month.