1. Brown the Butter (Game-Changer Step!)
Melt butter in a saucepan over medium heat, swirling until golden-brown and nutty-smelling (~5 mins).
Transfer to a bowl and let cool slightly.
2. Mix Wet Ingredients
In a large bowl, whisk browned butter, brown sugar, and granulated sugar.
Beat in eggs and vanilla until smooth.
3. Add Dry Ingredients
In another bowl, whisk flour, baking soda, baking powder, and salt.
Gradually mix into wet ingredients until just combined (don’t overmix!).
Fold in chocolate chips.
4. Scoop & Bake
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Scoop 3-tbsp balls of dough, spacing 3 inches apart.
Bake for 10-12 mins until edges are golden (centers will look soft).
5. Finish & Serve
Sprinkle with sea salt right out of the oven (optional but amazing!).
Let cool 5 mins on the pan, then transfer to a rack.
Pro Tips for Perfect Cookies
🔥 Weigh your flour – Too much = dry cookies (or fluff & spoon into cups).
🌀 Underbake slightly – They firm up as they cool.
🧂 Salt is key – Balances sweetness.
⏳ Chill for thicker cookies – 30 mins in fridge if you have time.
FAQs
❓ Can I skip browning the butter?
Yes, but flavor won’t be as deep—use melted butter instead.
❓ Why are my cookies flat?
Butter too warm? Try chilling dough 30 mins before baking.
❓ Can I freeze the dough?
Yes! Freeze scooped dough balls, then bake straight from frozen (+1-2 mins).
❓ Best chocolate chips?
Chopped chocolate bars > chips for melty pockets!
