Melt 1 cup of butter in a medium saucepan over medium heat. Stir occasionally as it bubbles and foams. Once it turns golden brown and smells nutty (about 5-7 minutes), remove it from heat and let it cool slightly.

Pour the cooled brown butter into a large mixing bowl. Add ¾ cup granulated sugar, ¾ cup brown sugar, and 1 teaspoon vanilla extract. Whisk in 2 eggs, one at a time, until smooth and creamy.

In a separate bowl, whisk together 2 ¼ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. Slowly add this to the wet mixture. Stir with a spatula until just combined—don’t overmix.

Fold in 2 cups of chocolate chips with your spatula. Make sure they’re evenly spread throughout the dough. The batter will be soft but thick.

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. Chilling helps the flavors meld and keeps the cookies from spreading too much. You can chill it longer (up to 24 hours) for even better flavor.

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat. This ensures easy removal and even baking.

Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheets. Space them about 2 inches apart. You’ll get about 24 cookies total.

Bake for 10-12 minutes, until the edges are golden but the centers are still soft. They’ll firm up as they cool. Rotate the sheets halfway through if your oven bakes unevenly.

Sprinkle a pinch of flaky sea salt on top of each cookie right after baking (optional). Let them cool on the sheet for 5 minutes. Then transfer to a wire rack to cool completely.