Chocolate Chip Cookies

Brown the butter: Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns amber-brown and smells nutty. Pour into a bowl and let cool for 15 minutes.

Mix sugars and butter: In a large bowl, combine the cooled browned butter with granulated sugar and brown sugar. Whisk vigorously until the mixture is smooth and well-combined.

Add wet ingredients: Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is light and creamy.

Sift dry ingredients: In a separate bowl, whisk together the flour, baking soda, and sea salt to ensure even distribution.

Combine: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined and no streaks of flour remain.

Add chocolate: Fold in the chocolate chips until evenly distributed throughout the dough.

Chill: Cover the dough and refrigerate for at least 30 minutes. This prevents spreading and allows flavors to meld.

Preheat: Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

Scoop: Portion the dough into rounded 2-tablespoon-sized balls and place them 2 inches apart on the prepared sheets.

Bake: Bake for 10-12 minutes until the edges are golden brown but the centers are still slightly soft. Let cool on the pan for 5 minutes before transferring to a wire rack.