These cookies start with browned butter, which brings a deep, nutty caramel note you just can't get from a plain melt-and-stir method — it's the kind of detail that makes a simple chocolate chip cookie taste bakery-level good. Brown sugar and granulated sugar whisk right into that warm butter for a chewy, slightly crisp-edged texture, and a proper chill before baking keeps the dough thick so the cookies bake up tall instead of spreading thin. Loaded with plenty of chocolate chips and finished with a scatter of flaky sea salt, each cookie balances rich sweetness with a little savory crunch on top. Baking one tray at a time on the center rack keeps the edges golden while the centers stay soft and slightly underbaked, which is exactly how you want them to cool. It's a great pick for an egg free kitchen, delivering that classic gooey-center, crisp-edge cookie experience without missing a beat.
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Melt the butter in a medium saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids 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 brown sugar and granulated 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.
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