Chewy Chocolate Chip Cookies: 24 Count

Instructions:

1. Brown the butter in a saucepan over medium heat, whisking constantly until it foams and turns a golden amber color with a nutty aroma. Pour into a bowl and let cool for 10 minutes.
2. Whisk the granulated sugar and dark brown sugar into the cooled browned butter until combined.
3. Beat in the eggs and vanilla extract until the mixture looks glossy and pale.
4. Sift together the all-purpose flour, baking soda, and salt.
5. Gently fold the dry ingredients into the butter mixture using a spatula, stopping the moment no streaks of flour remain to avoid overmixing.
6. Fold in the semi-sweet chocolate chips.
7. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
8. Chill the dough on the baking sheet in the refrigerator for at least 2 hours.
9. Preheat the oven to 350°F (175°C).
10. Bake for 9-11 minutes, removing the cookies when the edges are just barely golden brown.
11. Optionally top with flaky sea salt immediately after removing from the oven.