These cookies start with browned butter, which brings a deep, nutty caramel note that regular melted butter just can't match. Whisked into two kinds of sugar until glossy and thickened, then folded with flour, baking soda, and a good pinch of salt, the dough comes together into something rich and slightly chewy at the edges. Loads of semi-sweet chocolate chips get folded in for pockets of melty chocolate in every bite, and a rest period lets the dough hydrate fully before baking. Scooped into golf-ball-sized rounds and baked until the edges turn golden and the centers stay soft and glossy, these come out with that perfect crackly-top, chewy-center texture. A sprinkle of flaky sea salt right out of the oven takes them over the top. It's a genuinely great option for an egg free kitchen, and one you'll want to bake on repeat.
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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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