Grandmabot’s Best Chocolate Chip Cookies

Instructions

1. 1

   Melt the butter in a saucepan over medium heat. Keep cooking, swirling often, until it foams, smells nutty, and turns amber with little brown flecks, about 5–7 minutes. Pour it into a large bowl and cool for 10 minutes.

2. 2

   Whisk in the brown sugar and granulated sugar until smooth. Add the eggs and vanilla, then whisk until glossy and well combined.

3. 3

   In another bowl, whisk together the flour, baking soda, and salt. Stir the dry ingredients into the butter mixture just until no flour remains—don't overmix, dear, or the cookies may turn tough.

4. 4

   Fold in the chocolate. Cover and refrigerate the dough for at least 30 minutes, or overnight for deeper flavor and thicker cookies.

5. 5

   Heat the oven to 350°F (175°C). Line baking sheets with parchment. Scoop the dough into generous 2-tablespoon portions, spacing them about 2 inches apart.

6. 6

   Bake for 10–12 minutes, until the edges are golden but the centers still look slightly soft. They will finish setting on the hot pan.

7. 7

   Sprinkle immediately with flaky sea salt. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a rack.