Classic Chocolate Chip Cookies

Instructions

1. 1

   To start, brown 1 cup (2 sticks) of unsalted butter in a light-colored saucepan over medium heat. Swirl the pan frequently until the foam subsides and the milk solids turn golden brown and smell nutty, which should take about 5–7 minutes. Pour the browned butter into a large bowl and let it cool for 10 minutes.

2. 2

   Once cooled, whisk in ¾ cup of granulated sugar and ¾ cup of packed brown sugar until combined. Then, beat in 2 large room temperature eggs and 2 teaspoons of pure vanilla extract until the mixture is pale and thick, about 1 minute.

3. 3

   In a separate bowl, whisk together 2¼ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt. Gradually fold this dry mixture into the butter mixture until just combined, being careful not to overmix.

4. 4

   Next, fold in 2 cups of semisweet chocolate chips until evenly distributed throughout the dough. For best results, cover and refrigerate the dough for at least 24–48 hours to deepen the flavor and prevent excessive spreading.

5. 5

   Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop the chilled dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets.

6. 6

   Bake the cookies for 10–12 minutes until the edges are set and golden, but the centers should look underdone and glossy. Immediately sprinkle with flaky sea salt after removing them from the oven.

7. 7

   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. The centers should remain soft and slightly gooey for the perfect chocolate chip cookie experience.