The Perfect, Foolproof, Viral Ice Cream Cookie That’s Beyond Extraordinary

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1. Brown the butter. Melt the butter in a pan over medium heat. Once it starts to foam, cook, stirring occasionally, until the butter turns golden brown and releases a lovely nutty aroma.

2. While the butter is still very hot but not boiling, pour it directly over the brown sugar and granulated sugar.

3. Whisk the sugars and butter together well. Using warm butter helps make the cookie thinner and the edges crispier.

4. Let the mixture cool for 1-2 minutes. It shouldn't be too hot so it doesn't cook when you add the egg.

5. Add the egg and vanilla and whisk until completely combined.

6. Add the flour, baking soda, and salt. Mix with a spatula until the ingredients are just combined, without overmixing.

7. Add the chocolate chips and incorporate them into the dough.

8. Take pieces of dough and roll them into balls. The picture uses a cookie scoop of approximately 4 oz (113 g). However, this size makes quite large cookies; you can make them smaller if you prefer.

9. Place the cookie balls on a baking sheet lined with parchment paper, leaving plenty of space between them, as they spread quite a bit in the oven.

10. Bake in a preheated oven at 190°C for 12-15 minutes. Important: Remove from oven when the edges are lightly browned and the center still looks soft. It's normal for them to look undercooked when they come out of the oven; they'll firm up as they cool.

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