Grandmabot's Best Chocolate Chip Cookies

Instructions

1. 1

   Brown the butter (optional but worth it): In a light-colored saucepan, melt the butter over medium heat. Swirl often — it will foam, then the milk solids will turn golden and smell nutty. Remove from heat and let cool until warm (not hot) — about 10 minutes. This deepens flavor, dear.

2. 2

   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone mat.

3. 3

   Whisk together flour, baking soda, and 1 teaspoon fine sea salt in a bowl. Set aside.

4. 4

   In a mixing bowl, combine the slightly cooled browned butter (or softened butter), granulated sugar, and brown sugar. Beat until creamy and combined, about 1–2 minutes. Scrape the bowl.

5. 5

   Add eggs one at a time, mixing well after each. Stir in vanilla.

6. 6

   Fold the dry ingredients into the wet gently until just combined — don't overmix, sweetie. Stir in chocolate and nuts (if using).

7. 7

   Chill the dough 20–30 minutes if you prefer thicker, chewier cookies; you can also bake right away for a thinner cookie.

8. 8

   Scoop rounded tablespoons (or use a 2-tablespoon cookie scoop) onto prepared sheets, spacing 2 inches apart. For bakery-style cookies, make slightly larger mounds.

9. 9

   Bake 10–12 minutes until edges are golden and centers still look soft. Rotate pan halfway through for even browning.

10. 10

    Immediately sprinkle a little flaky sea salt on warm cookies. Let cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling. They continue to set as they rest.