Browned butter gives these cookies their deep, nutty backbone, and folding in a generous amount of semi-sweet chocolate chips keeps every bite loaded with pockets of melty chocolate. The dough gets a full 30-minute rest before baking, letting the flour hydrate so the texture bakes up thick with crisp, golden edges and a soft, glossy center. A sprinkle of flaky sea salt right out of the oven balances the sweetness and makes the chocolate flavor pop even more. This is a solid pick if you're mindful of added sugar, since the classic technique and rich, buttery flavor come through without needing a mountain of sweetness to taste satisfying. Baking one sheet at a time also means better control over color and doneness, so you get that ideal chewy middle every time.
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Melt the butter in a large saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids at the bottom turn golden-brown and smell nutty, about 6–8 minutes. Pour the browned butter into a large mixing bowl and let it cool for 5 minutes.
Whisk the granulated sugar and brown sugar into the warm browned butter until fully combined. Add the eggs one at a time, whisking vigorously after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened, about 1 minute of whisking.
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